White Chocolate Blueberry Cake Pops

This was only my second attempt making cake pops, and these came out absolutely amazing! Here's the recipe:

Cake: (One batch fills one 9-inch cake pan. I doubled the recipe to fill two 9-inch cake pans and that made about 48 cake pops)
-3/4 stick butter/margarine
-3/4 cup of white sugar
-2 eggs
-1 tsp. vanilla extract
-1/2 cup of sour cream (light, non-fat, or non-dairy are fine)
-1 1/4 cups of all-purpose flour
-1 tsp. baking powder
-1/4 tsp. baking soda
-3-4 oz. of melted white chocolate
-1 cup fresh blueberries

You will also need:
-1 regular container of store bought vanilla frosting
-at least 1 bag of white chocolate to melt and dip cake pops into

You may want these for toppings:
-fresh blueberries
-sprinkles
-white chocolate chips

Directions:
-Preheat oven to 350 degrees and butter and flour two 9-inch round baking pans.
-Cream the butter and sugar in a bowl until light.
-Reduce speed and add the eggs, vanilla, and sour cream.
-In a separate bowl, sift together flour, baking powder, and baking soda.
-Add flour mixture to the batter until just combined.
-Add melted white chocolate.
-Fold in blueberries.
-Pour mixture into a 9-inch baking pan, repeat the recipe/steps to fill the second cake pan.
-Cakes will bake for approximately 45 minutes. (use a toothpick to check if it is done)
-Let the cakes cool down completely.
-The top of the cakes may be too tough to crumble, so use a butter knife to gently cut it off.
-Put both cakes into a large bowl and use your hands to crumble up until there are no chunks. It will be purple :-)
-Use a spatula to add in the entire container of vanilla frosting.
-Gently mix everything together with the spatula, then use your hands to mix it the rest of the way through until it's almost like a purple dough.
-Use a cookie scoop to scoop out identical portions of the dough and roll them into ball and place down on a large cookie sheet lined with wax or parchment paper. Continue until all the dough has been made into balls.
-Place in the freezer while you melt the white chocolate.
-Start to melt down the white chocolate on a double boiler.
-Take the cake balls out of the freezer, before placing the popsicle sticks in the cake, dip the ends in the white chocolate. This will help the stick stay in better.
-Once all of the balls have a popsicle stick in them, place in the freezer for approximately 1 hour.
-Meanwhile, make sure you have enough melted white chocolate to coat the pops.
-Take the pops out of the freezer and dip on at a time into the white chocolate. (Be careful, the cake may fall off into the chocolate. Go slow, take your time, and have a spoon handy.)
-I have a cardboard box with holes poked in it to hold the pops while they set (in the picture above), and I suggest you do the same.
-Before the chocolate sets, add the toppings you want.
-Once all the pops are done, place the cardboard tray with the pops in the refrigerator overnight.
-The next day, they should be pretty set and ready to display. I bought a small basket and some green aqua-foam (the stuff they use for floral arrangements), place a cut paper plate over it, and the displayed the pops in a sort of bouquet.

All there is left to do is....ENJOY!!!

Now, this recipe may be made to be dairy-free, all you would need to do is use margarine instead of butter (I always use Nucoa margarine and everything always comes out perfect), non-dairy sour cream (which is sold at a lot of regular super markets nowadays), non-dairy white chocolate can be found at Kosher markets (or perhaps at another specialty market?), and you will need to make your own vanilla frosting using mocha mix and margarine instead of milk and butter.