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    Home » Recipes » Chocolate

    Easy Blueberry Chocolate Cake

    Published: Apr 20, 2023 by Voula with Leave a Comment

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    This heavenly blueberry chocolate cake is made with fresh blueberries. A simple, yet impressive cake that will wow your family and friends!

    A two layer blueberry chocolate cake on a white plate topped with blueberry cream cheese frosting and blueberries.

    This chocolate blueberry cake is one of my family's favorite cakes. Blueberries pair so well with chocolate!

    This is an easy layer cake recipe made with fresh blueberries, blueberry cream cheese frosting, and a delicious homemade blueberry sauce!

    Love desserts with fruit? Try my Easy Strawberry and Apple Crumble, my Fresh Fig Crumble Tart, or my Fresh Peach Upside-down Cake.

    Jump to:
    • Why you’ll love this blueberry chocolate cake recipe:
    • Do blueberries go with chocolate cake?
    • What does this blueberry chocolate cake taste like?
    • WHAT YOU NEED TO MAKE THIS RECIPE
    • Ingredients for blueberry chocolate cake
    • Ingredients for the homemade blueberry sauce
    • Ingredients for the blueberry cream cheese frosting
    • Equipment you'll need
    • HOW TO MAKE BLUEBERRY CHOCOLATE CAKE 
    • Step-by-step Instructions
    • DECORATING THE CAKE
    • Recipe Notes
    • Variations
    • EXPERT BAKING TIPS FOR SUCCESS
    • MAKE-AHEAD OPTIONS
    • FAQs
    • MORE CAKE RECIPES TO TRY
    • Recipe

    Why you’ll love this blueberry chocolate cake recipe:

    • Perfect for beginner bakers. This cake is so easy that you don't need any special decorating skills for this recipe.
    • It has easy-to-find ingredients. You probably have most of them in your pantry.
    • Perfect for entertaining. It's such a gorgeous, delicious chocolate and blueberry cake, it would be great for special occasions.
    • It has a wonderful flavor. This moist blueberry cake recipe tastes amazing!

    Do blueberries go with chocolate cake?

    OMG, yes! Chocolate cake with berries is phenomenal! The fresh, tart blueberries with chocolate definitely make an amazing flavor combo.

    What does this blueberry chocolate cake taste like?

    The super moist buttermilk chocolate cake balances the tartness of the blueberries in the homemade blueberry sauce. The blueberry cream cheese frosting is light, creamy and tangy. It's not overly sweet and it really compliments the rich chocolate cake.

    A two layer blueberry chocolate cake on a white plate topped with blueberry cream cheese frosting and blueberries.

    This recipe is divided into 4 different parts:

    1) making the chocolate cake layers

    2) making the blueberry sauce

    3) making the blueberry cream cheese frosting

    4) assembling the cake

    WHAT YOU NEED TO MAKE THIS RECIPE

    Ingredients for blueberry chocolate cake

    Labeled ingredients for blueberry chocolate cake.
    Simple, easy-to-find ingredients!
    • Blueberries: I use fresh blueberries for this recipe, but you could also use frozen. Wild blueberries would also be amazing for this cake.
    • Flour & leaveners: I use all purpose flour, baking soda and baking powder.
    • Sugar: I use a combination of regular granulated sugar and light brown sugar.
    • Cocoa: I use unsweetened cocoa powder. I always use Dutch process cocoa, but you can use natural cocoa powder, too. You can read about the differences here, for more information.
    • Coffee: I use a bit to boost the chocolate flavor of the cake. You can't taste the coffee in the cake, but you can use hot water, instead.
    • Eggs: I use 2 medium organic eggs.
    • Buttermilk: I usually make my own homemade buttermilk by adding some vinegar to milk.
    • Oil: I use light vegetable oil which helps make the cake moist.
    • Salt: A bit of salt brings out all the flavors.

    See the recipe card at the end of the post for quantities.

    Ingredients for the homemade blueberry sauce

    Labeled ingredients for blueberry sauce.
    Only 5 ingredients!
    • Blueberries: I use fresh blueberries, but you could use frozen.
    • Sugar: I use regular granulated sugar.
    • Lemon juice & water: I use freshly squeezed lemon juice and a little water.
    • Cornstarch: I use a bit to thicken the sauce.

    Ingredients for the blueberry cream cheese frosting

    Labeled ingredients for blueberry cream cheese frosting.
    Just a few ingredients!
    • Blueberry sauce: I make a simple blueberry sauce and use a few tablespoons of it for the frosting.
    • Butter: I use unsalted butter at room temperature.
    • Cream cheese: I use full fat cream cheese.
    • Powdered sugar: I use powdered sugar (aka confectioner's sugar).
    • Vanilla: I use pure vanilla extract.
    A piece of blueberry chocolate cake on a white plate with blueberries, flowers and cake in the background.

    Equipment you'll need

    • large mixing bowls
    • hand mixer or stand mixer
    • two 8 inch cake pans (20X20 cm)
    • parchment paper

    HOW TO MAKE BLUEBERRY CHOCOLATE CAKE 

    Step-by-step Instructions

    Part 1: Make the cake layers

    First, grease the sides and bottoms of your cake pans and dust them with some cocoa powder. Then line the bottoms with parchment paper. Set aside.

    Whisking together cocoa powder and coffee in a small bowl.

    Whisk together the hot coffee and the cocoa powder. It should be a bit thick, like frosting. Set it aside to cool.

    Whisking together flour, sugar, salt, baking powder and baking soda n a large bowl.

    In a large bowl, whisk together the dry ingredients (the flour, sugars, baking soda, baking powder and salt).

    Whisking together cocoa mixture, buttermilk, eggs and oil.

    In another bowl, whisk together the buttermilk, eggs, oil and cooled cocoa mixture. Whisk until everything is thoroughly combined.

    Whisking together the wet ingredients with the dry ingredients in a large bowl.

    Add the wet ingredients to the flour mixture all at once, and whisk until just combined.

    Two cake pans filled with chocolate cake batter.

    Pour the cake batter evenly into the prepared pans.

    Two baked chocolate cake layers on a wire rack.

    Bake the cakes until a toothpick inserted in the middle comes out clean. Let them cool on a wire rack.

    TOP TIP

    For even layers, I like to weigh the batter first and then divide the number by 2. The total amount of cake batter was about 945g (2 lbs 1.3oz) so I distributed around 472 g (16.6 oz) of batter per pan.

    Let the cakes cool completely before frosting them. 

    These cakes don't dome that much, but I still like to trim the tops so they get perfectly flat.

    Part 2: Make the blueberry sauce

    Whisking sugar and cornstarch in a small saucepan.

    In a small saucepan, whisk together the sugar and cornstarch.

    Whisking water with sugar and cornstarch in a small saucepan.

    Gradually add the water while whisking continuously until it's smooth.

    Blueberries in sugar, cornstarch and water in a small saucepan.

    Add the blueberries and lemon juice and bring to a boil while stirring constantly. I like to smash a few blueberries as they cook.

    Cooked blueberry sauce in a small saucepan with a spoon.

    Cook and stir the sauce until it thickens, about 2-3 minutes. Set it aside to cool or put it in the refrigerator.

    TOP TIP

    Whisking together the sugar and cornstarch first helps to prevent any lumps in the blueberry sauce.

    Part 3: Make the blueberry cream cheese frosting

    Beating butter with a hand mixer in a glass bowl.

    In a large mixing bowl, beat the butter on high speed for about 5 minutes, until it's creamy. I like to cut it into small cubes first because it makes it easier to beat.

    Beating powdered sugar and butter together with a hand mixer in a glass bowl.

    Stop mixing and add the salt, vanilla, and half of the powdered sugar. Start beating again on low speed. Gradually increase to high speed.

    Beating cream cheese with butter mixture together with a hand mixer in a glass bowl.

    Add the remaining powdered sugar and mix until everything is well-combined. Then add the cream cheese and beat until it's fully incorporated.

    Beating blueberry sauce and cream cheese frosting together with a hand mixer in a glass bowl.

    Finally, add the COOLED blueberry sauce and mix until just combined.

    This frosting is a bit soft, but you can add more powdered sugar if you want it thicker.

    Part 4: Assemble the cake 

    Spreading blueberry cream cheese frosting on a chocolate cake layer with an offset spatula.

    Place a cake layer on a serving plate or cake stand and spread about about half of the frosting on top.

    Spreading blueberry sauce on blueberry cream cheese frosting on a two layer chocolate cake.

    Then place the second cake layer on top with the bottom side facing up. Spread the remaining frosting on top and then spoon some blueberry sauce over it and swirl it into the frosting.

    TOP TIP

    I like reserving some of the blueberry suace so I can drizzle extra on each cake slice. I keep it in a jar in the refrigerator for up to about 5 days. Also, you could add some sauce on top of the frosting of the first cake, too.

    DECORATING THE CAKE

    I wanted a minimal, rustic look, so I just filled and topped the cake with frosting and swirled the blueberry sauce in it. Then I added a few fresh blueberries on top. Simple and pretty.

    A two layer blueberry chocolate cake on a white plate topped with blueberry cream cheese frosting and blueberries.

    Recipe Notes

    Storage Tips

    You can store this cake in the refrigerator for up to about 5 days.

    Freezing Instructions

    This cake freezes well frosted. I like to wrap individual slices in plastic wrap and then place them in freezer bags. They can be frozen for up to about 2 months. Thaw in the refrigerator for about an hour or overnight before serving.

    Variations

    • If you don't want to make blueberry sauce, you can use blueberry jam, instead. I would thin it out a bit to make runnier.
    • This blueberry and chocolate cake would also be fantastic with chocolate frosting AND chocolate ganache on top! You can use my recipe from my chocolate drip cake. You'll need chocolate and heavy cream for the ganache.
    • You can also make chocolate blueberry cupcakes. This recipe will make about 24 cupcakes.

    EXPERT BAKING TIPS FOR SUCCESS

    • Wash the blueberries and pat them dry before beginning.
    • Like I've said many times in just about all my posts, I highly suggest using a digital scale to accurately weigh all the ingredients. This will give you the best results.
    • Chilling the cake layers for at least half an hour makes it a lot easier to trim and then frost.
    • Keep in mind that since every oven is different, the baking times may vary.

    MAKE-AHEAD OPTIONS

    You can save a lot of time by making the cake layers and the blueberry sauce 1 or 2 days in advance and keeping them in the refrigerator.

    FAQs

    Which chocolate goes best with blueberries?

    I like dark chocolate, but milk chocolate or even white chocolate are good, too.

    Can you freeze blueberry cake?

    Absolutely! This cake freezes well. I always freeze individual slices in plastic wrap.

    I hope you enjoy this cake!

    Happy Baking!

    MORE CAKE RECIPES TO TRY

    Looking for other recipes like this? Try these:

    • An overhead shot of a pear and chocolate cake on a black plate and wooden surface.
      Pear and Chocolate Cake
    • Three pieces of coconut and jam cake stacked on top of each other.
      Coconut and Jam Cake
    • A vanilla swiss roll cake with powdered sugar and fresh strawberries on a white plate.
      Easy Vanilla Swiss Roll Recipe
    • Chocolate drip cake on a white plate with gray napkin and flowers in a vase in background.
      Chocolate Drip Cake

    Let me know how this Blueberry Chocolate Cake turns out for you in the comments below! I’d love to hear from you!

    Recipe

    A two layer blueberry chocolate cake on a white plate topped with blueberry cream cheese frosting and blueberries.
    Print

    Blueberry Chocolate Cake

    This heavenly blueberry chocolate cake is made with fresh blueberries. A simple, yet impressive cake that will wow your family and friends!
    Course Dessert
    Cuisine American
    Prep Time 35 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 1 hour hour 12 minutes minutes
    Servings 10 -12, approximately
    Author Voula

    Equipment

    • two 8-inch (20 cm) pans
    • hand mixer
    • mixing bowls
    • parchment paper

    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) sugar
    • ¾ cup (150g) light brown sugar
    • 1 ½ teaspoons baking soda
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • 2 medium eggs, at room temperature
    • ½ cup buttermilk (125ml) (or use regular milk mixed with ½ tablespoon of vinegar)
    • ¼ cup (60ml) light vegetable oil

    For the blueberry sauce

    • 1 cup fresh blueberries (150g/5.3oz) + a few extra to decorate, washed and patted dry
    • ¼ cup (50 g / 1.8 oz) sugar
    • ½ tablespoon cornstarch
    • 1½ teaspoons fresh lemon juice
    • ¼ cup (60ml) water

    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
    • 2-2½ cups (300 g / 10.5 oz) powdered sugar
    • 1 teaspoon vanilla
    • ¼ cup (about 45g) blueberry sauce (from above)

    Instructions

    Make the cake layers

    • Preheat the oven to 350℉/180℃. Butter two 8 inch pans and dust with cocoa powder. Then line the bottoms with parchment paper. Set aside.
    • In a small bowl, whisk the cocoa powder and the coffee (or hot water) together. Set it aside to cool.
    • In a large bowl, whisk together the flour, the granulated sugar, the brown sugar, the salt, the baking powder, and the baking soda.
    • In another bowl, whisk together the cooled cocoa/coffee mixture, the buttermilk, the eggs and the oil.
    • Pour the wet ingredients into the flour mixture all at once, and whisk to combine. The batter will be thin (see the pictures in the post).
    • Distribute the batter evenly among the pans and bake for about 40 minutes, or until a toothpick inserted in the middle comes out clean.
    • When the cakes are done, remove them from the oven and let them cool in the pans for about half an hour. Then run a knife around the edges and flip the pans over to release the cakes.
    • Remove the parchment paper and let the cakes cool completely on a wire rack before frosting.
    • If you want to trim the tops of the cakes, put them in the refrigerator for at least half an hour first. The colder they are, the easier they'll be to trim.

    Make the blueberry sauce

    • In a small saucepan, whisk together the sugar and cornstarch (this will help remove any lumps).
    • Add the water and whisk together until it's smooth.
    • Add the blueberries and lemon juice and cook over medium heat, stirring constantly.
    • Bring to a boil and smash a few blueberries as they become softer. Cook the sauce until it thickens, about 2-3 minutes.
    • Remove from the heat and let it cool to room temperature. You can also put it in the refrigerator to cool it down faster.

    Make the blueberry cream cheese frosting

    • Beat the butter on high speed until it's light and fluffy.
    • Gradually add the powdered sugar in 3 batches. Beat on high for a few minutes until the mixture is smooth, scraping the sides of the bowl a few times.
    • Add the cream cheese and vanilla and beat until it's just combined and smooth.
    • Add ¼ cup of the blueberry sauce from above and beat until it's just combined. Don't overmix it or it could get runny. Reserve the remaining blueberry sauce to decorate the cake.
    • This frosting is softish, but if you want it a bit thicker, you can add more powdered sugar.

    Assemble and decorate the cake

    • Place a cake layer on a cake stand or serving plate. Add half of the frosting on top and smooth it out. (If you want, you could add some blueberry sauce on top.)
    • Place the second cake layer on top of the frosting. Add the remaining frosting on top and smooth it out evenly.
    • Add the remaining blueberry sauce on top and swirl it into the frosting using the back of a spoon or an offset spatula.
    • Add some more fresh blueberries on top.
    • Enjoy!

    Notes

      • I suggest using a digital scale to accurately weigh all the ingredients for the best results.
      • Chilling the cake layers for at least half an hour makes it a lot easier to trim and then frost.
      • Please keep in mind that every oven is different and baking times may vary. 
      • You can store this cake in the refrigerator for up to about 5 days. 
      • To freeze, wrap individual slices (with the frosting and blueberry sauce) with plastic wrap and then place in freezer-safe containers or freezer bags. Store in the freezer for up to about 2 months.
    Picture Tutorial & Tips
    I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
    Baking Measurements
    I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
    ©Pastry Wishes
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    Hi! I'm Voula!

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    I’m a self-taught baker, recipe developer and aspiring food photographer with a passion for baking. I believe making desserts from scratch doesn’t have to be intimidating or complicated. Learn more about me ...

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