White chocolate and blueberry loaf cake with cheesecake frosting
Serves: 8-10
Prep time: 30 minsTotal time: 
Recipe photograph by Karen Thomas
White chocolate and blueberry loaf cake with cheesecake frosting
Winner of best loaf cake for our 25th Birthday issue, countless readers have sent in photos of their own take on managing food editor Tamsin Burnett-Hall’s pretty loaf cake with cheesecake frosting, which was on our March 2017 cover
Serves: 8-10
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
500Kcal
Fat
25gr
Saturates
15gr
Carbs
60gr
Sugars
41gr
Fibre
2gr
Protein
8gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g good-quality white chocolate, chopped
- 100g soft unsalted butter
- 150g caster sugar
- 2 large eggs, beaten
- 200g plain flour, sifted
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 x 150ml pot soured cream
- 1 x 225g pack blueberries
- 2 tsp caster sugar, plus 50g
- 1 egg white, beaten
- fresh mint sprigs
For the cheesecake frosting
- 1 x 180g tub full-fat soft cheese (we used Philadelphia)
- ½ tsp vanilla extract
- 2 tbsp icing sugar
Step by step
Get ahead
Freeze, uniced, for up to 1 month.
- Put the white chocolate in a bowl over a pan of gently simmering water until melted, then set aside to cool. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin (measuring 8.5 x 18.5cm x 7cm deep).
- In a mixing bowl, beat the butter and sugar until pale and fluffy. Add the eggs, a little at a time, adding a spoonful of the flour if the mixture starts to curdle. Add the vanilla extract and the cooled white chocolate.
- Sift the flour, baking powder and a pinch of salt together. Stir half into the cake mixture with half of the soured cream. Beat until smooth. Add the remaining flour mixture and soured cream and mix again.
- Spoon the cake batter into the prepared tin, randomly scattering in 100g blueberries as you go; level the top. Bake for 1-1¼ hours until a skewer comes out clean. Cool in the tin for 10 minutes then cool on a wire rack. ¼
- While the cake cools, make the topping elements. Put 50g blueberries in a small pan with 2 teaspoons sugar and 1 teaspoon water. Cover and cook gently for 3-4 minutes until soft and starting to burst. Press through a sieve over a bowl to make a purée (discard the skins left in the sieve), then cool. Set aside for the drizzle.
- Whisk the egg white until just frothy in a bowl, and spread 50g sugar out on a plate. Lightly coat two-thirds of the remaining blueberries in egg white, then roll in the sugar to coat. Spread out on a tray lined with baking paper to set and dry. Brush a few of the mint sprigs with some egg white and coat those in sugar too; leave to dry.
- For the frosting, combine the soft cheese, vanilla extract and icing sugar; chill.
-
When ready to serve, spread the frosting over the cooled cake, drizzle with the blueberry purée, then add the fresh and frosted blueberries and mint sprigs on top.
This recipe contains raw egg
