White Chocolate Covered Blueberries and Cream Sponge Cake

1.Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan.

2.In a mixing bowl, cream the butter and sugar together until light and fluffy.

3.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4.In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

5.Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until well combined.

6.Gently fold in the blueberries.

7.Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

8.Allow the cake to cool completely before proceeding to the next step.

9.In a small saucepan, heat the heavy cream until it just begins to simmer.

10.Remove from heat and pour over the white chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and creamy.

11.Dip the top of the cooled cake into the white chocolate ganache, allowing any excess to drip off.

12.Place the cake in the refrigerator for the ganache to set for about 30 minutes.

13.Slice and serve the white chocolate covered blueberries and cream sponge cake. Enjoy!