White Chocolate Blueberry Bundt Cake

White Chocolate Blueberry Bundt Cake


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This white chocolate blueberry cake is a beautiful culmination of flavors. The white chocolate chips melt in your mouth with every bite. The flavor mingles perfectly with the subtle taste of coconut from the oil. This is the perfect Easter dessert to enjoy!

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 1 (16 oz.) pkg. White cake mix
  • 1 pkg. Instant vanilla pudding mix
  • 4 eggs
  • ½ C. coconut oil
  • ½ C. water
  • 1 C. sour cream
  • 1 ½ C. chocolate chips, chopped
  • 1 C. blueberry pie filling
  • 1 C. powdered sugar
  • 4 Tbs. lemon juice

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Preheat the oven to 350 degrees. In a standing mixer, combine the cake mix, pudding mix, eggs, oil, water, and sour cream. Fold in the white chocolate chips and pour the ⅔ batter into a prepared bundt pan. Dollop the blueberry pie filling onto the batter and swirl it into the batter. Pour the remaining batter on top and bake the cake for 55 minutes until it’s fully cooked through. In a bowl, whisk the powdered sugar and lemon juice. Pour the icing over the cake and let it cool.

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