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

Scale

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