Blueberry Chocolate Cake Recipe
If you’re looking for a dessert that perfectly balances rich, deep chocolate flavors with the fresh burst of juicy berries, this Blueberry Chocolate Cake is absolutely going to be your new favorite. It’s moist, luscious, and happily loaded with fresh blueberries that lighten the chocolate’s intensity, making every slice an irresistible bite of sweet, tangy, and smooth delight. Whether it’s a special occasion or just a treat-yourself moment, this cake brings that warm, homemade feeling you’ll want to share with everyone.
Ingredients You’ll Need
These ingredients come together easily but are essential for creating the delightful texture, rich taste, and vibrant color of the Blueberry Chocolate Cake. Each one contributes in its own way—from the cocoa powder and coffee enhancing the chocolate’s depth, to the fresh blueberries adding brightness and a hint of natural tartness.
- Unsweetened cocoa powder (½ cup): Gives the cake its deep chocolate flavor and rich color.
- Hot strong coffee (½ cup): Enhances and intensifies the chocolate taste without overpowering the cake.
- All purpose flour (1½ cups): The base that gives structure and lightness to the cake layers.
- Sugar (¾ cup): Sweetens the cake while balancing the cocoa’s bitterness.
- Light brown sugar (¾ cup): Adds moisture and a subtle caramel undertone for extra depth.
- Baking soda and baking powder (1½ teaspoons each): These leavening agents create the perfect rise for a fluffy texture.
- Salt (¼ teaspoon): Enhances all the sweet and chocolate flavors.
- Eggs (2 medium): Bind the cake together while adding richness and tenderness.
- Buttermilk (½ cup): Adds tang and makes the crumb incredibly moist and soft.
- Light vegetable oil (¼ cup): Keeps the cake tender without heaviness.
- Fresh blueberries (1 cup, plus extras): Provide juicy bursts and a lovely contrast to the chocolate.
- Sugar (¼ cup) and cornstarch (½ tablespoon) for blueberry sauce: Sweeten and thicken the sauce that brings blueberry flavor into the frosting.
- Fresh lemon juice (1½ teaspoons): Adds zing to the blueberry sauce, balancing sweetness.
- Water (¼ cup): Helps cook the sauce to the perfect consistency.
- Full fat cream cheese (17.6 oz): Creates a luxurious, tangy frosting.
- Unsalted butter (¾ cup): Makes the frosting creamy and smooth.
- Powdered sugar (2-2½ cups): Sweetens and thickens the frosting to perfection.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the flavors.
- Blueberry sauce (¼ cup): Infuses the frosting with fresh blueberry flavor and an irresistible color.
How to Make Blueberry Chocolate Cake
Step 1: Prepare Your Cake Layers
Start by preheating your oven to 350°F (180°C), and prepping two 8-inch cake pans with butter, a dusting of cocoa powder, and parchment paper on the bottoms. This ensures your cake layers will release easily once baked. Mixing cocoa powder and hot coffee creates a rich chocolate base that’s aromatic and moist.
Step 2: Mix the Dry Ingredients
Combine your flour, sugar, brown sugar, salt, baking powder, and baking soda in a large bowl. These dry ingredients build the foundation of the cake’s structure and sweetness. Whisking them together ensures your batter will be smooth and well blended.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk your cooled cocoa and coffee mixture with eggs, buttermilk, and vegetable oil. This combination adds moisture, richness, and tang, which brightens every bite of your Blueberry Chocolate Cake.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry all at once and whisk just until smooth. The batter will be on the thinner side, which is perfect for the tender crumb we’re aiming for.
Step 5: Bake Your Cake Layers
Distribute the batter evenly between your prepared pans and bake for about 40 minutes. You’ll know they’re done when a toothpick comes out clean from the center. Let them cool for about half an hour in the pans before flipping them out to cool completely.
Step 6: Make the Blueberry Sauce
In a small saucepan, whisk sugar and cornstarch to avoid lumps, then add water, blueberries, and lemon juice. Bring the mixture to a boil, mashing some blueberries to release their juices and cook until thickened. This sauce will be the vibrant heart of your frosting.
Step 7: Prepare the Blueberry Cream Cheese Frosting
Beat butter until fluffy, gradually add powdered sugar, then cream cheese and vanilla until smooth. Finally, fold in a quarter cup of the blueberry sauce, mixing just enough to blend without making the frosting runny. This frosting is creamy and tangy with a gorgeous hint of blueberry.
Step 8: Assemble and Decorate Your Cake
Place one cake layer on your serving plate, spread half the frosting over it, then top with the second cake layer. Cover with remaining frosting, swirl in the remaining blueberry sauce for a marbled effect, and garnish with fresh blueberries. Now your Blueberry Chocolate Cake is ready to wow!
How to Serve Blueberry Chocolate Cake
Garnishes
Fresh blueberries are an obvious and beautiful garnish here, adding bursts of juicy freshness and a lovely color contrast. You could also sprinkle a little cocoa powder or dust with powdered sugar to add an elegant edge.
Side Dishes
Complement this cake with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its luscious cream cheese frosting. A simple cup of strong coffee or a fruity tea pairs wonderfully, balancing the richness of the cake.
Creative Ways to Present
Slice your Blueberry Chocolate Cake into neat squares or playful mini-cakes for entertaining. Serving it with plates drizzled with extra blueberry sauce or alongside a fresh berry salad can make for a stunning presentation that feels special and inviting.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the fridge for up to four days when covered tightly to preserve freshness and prevent it from drying out. The frosting and blueberry sauce maintain their flavor and texture wonderfully, so you’ll get the same delicious experience with every slice.
Freezing
You can freeze the cake layers without frosting for up to two months. Wrap them well in plastic wrap and foil to protect against freezer burn. Thaw them in the refrigerator overnight before frosting and assembling for the freshest taste.
Reheating
If you want to enjoy your cake slightly warmed, allow it to come to room temperature first, then gently warm a slice in the microwave for about 10 seconds. This softens the frosting just a touch, enhancing the creamy texture without melting it.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well too! Just make sure to thaw and drain them before using to avoid excess moisture that might affect the cake’s texture.
What if I don’t have buttermilk?
No problem! You can easily make a buttermilk substitute by adding half a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes before using.
Can I make this cake dairy-free?
With some tweaks like using dairy-free cream cheese and butter alternatives, plus a plant-based milk substitute for buttermilk, you can create a delicious dairy-free version, though the flavor and texture may vary slightly.
How do I prevent the frosting from becoming too runny?
Be careful not to overmix the blueberry sauce into the frosting. Adding it gradually and mixing just enough to combine will keep the frosting thick and creamy.
Is this cake suitable for kids?
Absolutely! It’s rich but not overly sweet, and the fresh blueberries make it wholesome and fun. Just ensure any small children don’t have allergies to any ingredients.
Final Thoughts
Making this Blueberry Chocolate Cake is like giving yourself a big, delicious hug right from the oven. The interplay of velvety chocolate and fresh blueberries in every moist bite is something truly special. Once you try it, you’ll find yourself reaching for it again and again—so go on, dive in and share this gem with the people you love. Sweet moments await!
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Blueberry Chocolate Cake Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist Blueberry Chocolate Cake featuring layers of cocoa-infused cake paired with a luscious blueberry cream cheese frosting and homemade blueberry sauce. This decadent dessert is perfect for chocolate and berry lovers alike, offering a perfect balance of flavors and textures that make any occasion special.
Ingredients
For the Cake
- ½ cup (60 g / 2 oz) unsweetened cocoa powder
- ½ cup (125ml / 4 fl oz) hot strong coffee (or hot water)
- 1½ cups (200g /7 oz) all purpose flour
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 medium eggs, at room temperature
- ½ cup buttermilk (125ml) (or regular milk mixed with ½ tablespoon vinegar)
- ¼ cup (60ml) light vegetable oil
- 1 cup fresh blueberries (150g/5.3oz), washed and patted dry
For the Blueberry Sauce
- ¼ cup (50 g / 1.8 oz) granulated sugar
- ½ tablespoon cornstarch
- 1½ teaspoons fresh lemon juice
- ¼ cup (60ml) water
- 1 cup fresh blueberries (150g/5.3oz)
For the Blueberry Cream Cheese Frosting
- 17.6 oz (500g) full fat cream cheese, at room temperature
- ¾ cup (170g) unsalted butter, at room temperature
- 2 to 2½ cups (300 g / 10.5 oz) powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup (about 45g) blueberry sauce from above
Instructions
- Prepare the cake pans: Preheat your oven to 350℉ (180℃). Butter two 8-inch cake pans, dust them with cocoa powder, and line the bottoms with parchment paper. Set these aside to use later.
- Make the cocoa mixture: In a small bowl, whisk together the unsweetened cocoa powder and hot strong coffee (or hot water). Allow this mixture to cool while you prepare the dry ingredients.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, and salt until well combined.
- Combine wet ingredients: In another bowl, whisk the cooled cocoa and coffee mixture with the buttermilk, room temperature eggs, and vegetable oil until smooth.
- Create the batter: Pour the wet mixture into the bowl with the dry ingredients all at once. Whisk until fully combined; the batter will be quite thin.
- Incorporate blueberries and bake: Fold in the fresh blueberries gently, then divide the batter evenly between the prepared pans. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Remove cakes from the oven and let them cool in their pans for about 30 minutes. Then, run a knife around the edges, invert the pans to release the cakes, remove the parchment paper, and cool completely on a wire rack. For easier trimming, chill the cakes for at least 30 minutes.
- Make the blueberry sauce: In a small saucepan, whisk together sugar and cornstarch to eliminate lumps. Add water and whisk to a smooth consistency. Stir in blueberries and lemon juice. Cook over medium heat, stirring constantly, until the sauce thickens in 2-3 minutes. Mash some blueberries for texture. Remove from heat and let cool to room temperature or chill.
- Prepare the frosting: Beat the unsalted butter on high speed until light and fluffy. Gradually add the powdered sugar in three batches, beating well between additions. Add the cream cheese and vanilla extract, and beat until smooth and combined. Gently fold in ¼ cup of the cooled blueberry sauce, mixing just until incorporated. If the frosting is too soft, add more powdered sugar to thicken.
- Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread half of the frosting evenly over the top. Optionally, drizzle a little blueberry sauce on top of the frosting.
- Add the second layer and frost: Place the second cake layer on top of the frosted layer. Spread the remaining frosting evenly over the top and sides.
- Decorate: Spoon the remaining blueberry sauce on top and use the back of a spoon or an offset spatula to swirl it into the frosting. Garnish with extra fresh blueberries over the top for a beautiful presentation.
- Serve and enjoy: Slice the cake and enjoy your moist, flavorful Blueberry Chocolate Cake with a perfect balance of creamy frosting and fruity sauce.
Notes
- You can substitute hot water for the coffee if you prefer a milder chocolate flavor.
- Ensure eggs and cream cheese are at room temperature for smooth batter and frosting.
- To make buttermilk substitute, mix regular milk with ½ tablespoon vinegar and let it sit for 5 minutes.
- Chilling the cake before trimming or frosting helps achieve neater, even layers.
- Store the cake in the refrigerator due to the cream cheese frosting. Bring to room temperature before serving for best flavor.
- Use fresh blueberries for best texture and flavor in the sauce and cake.
- If frosting is too soft, add more powdered sugar a tablespoon at a time to reach desired consistency.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: blueberry chocolate cake, chocolate cake with blueberries, blueberry cream cheese frosting, homemade blueberry sauce, moist chocolate cake
