This loaf cake is a delightful seasonal treat to use with fresh blueberries, but you can also enjoy it year round with frozen berries too! We used our Sifted Red Fife Flour and love it for these kinds of recipes. 

Blueberry White Chocolate Cake
1 1/2 cups (188g) Flourist Sifted Red Fife Flour
1 cup (200g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
1/2 (132g) cup vegetable oil
2 large eggs
2 teaspoon vanilla extract
3/4 cup white chocolate chips
3/4 cup fresh blueberries

For the glaze: 
3/4 cup white chocolate chips
2 tbsp heavy cream

First, preheat the oven to 350 degree and grease and line a 9x5 inch loaf pan with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside. In a separate medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.

Make a well in the middle of the dry ingredients, and slowly incorporate the wet ingredients until fully combined. Gently fold in the white chocolate chips and blueberries. 

Pour the batter into a prepared loaf pan, evening it out with a spatula. Bake for 60-65 minutes, or until a toothpick comes out clean. Allow loaf to cool in the pan for 15-20 minutes before removing and fully cooling. 

Once the cake is cool, melt together the heavy cream and white chocolate until fully combined and smooth. Pour the glaze on top of the loaf, and then slice and serve!