Name: Blueberry Chocolate Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 3/4 cup (210g) all-purpose flour; 1 2/3 cup (330g) granulated sugar; 2/3 cup (66g) Dutch-processed unsweetened cocoa powder; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1 tsp fine sea salt; 1/2 cup (120ml) vegetable or avocado oil; 2 large eggs; 1/2 cup (120ml) whole milk; 1/3 cup (80ml) sour cream; 2 tsp vanilla extract; 1 cup (240ml) hot coffee or water; 1 1/2 cup blueberries (fresh or frozen); 1 tbsp lemon juice; 1 cup (227g) unsalted butter (softened); 3 1/2 cup powdered sugar; Blueberry sauce (from cooked blueberries and lemon juice)

Jump to Recipe· 4.2 from 29 reviews

If you have a soft spot for decadent desserts that marry rich chocolate with the fresh zing of berries, you’re in for a treat with this Blueberry Chocolate Cake Recipe. This cake boasts moist, tender layers of chocolate cake punctuated by the bright, juicy burst of blueberries in the frosting. It’s a perfect marriage of flavors that feel classic yet delightfully unexpected. Whether you’re baking for a special occasion or just to brighten your day, this recipe will quickly become one of your favorites to share and savor.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface with electric beaters inside, mixing two layers: a smooth, creamy white layer representing whipped cream or frosting, and a thick, glossy deep purple layer of berry sauce swirling together, creating a marbled effect with streaks and folds of both colors. To the top left of the bowl, a small white bowl holds a pool of the same rich purple sauce with some dripping over the side, adding contrast to the bright white background. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Blueberry Chocolate Cake Recipe is chosen with care to create layers of flavor and irresistible texture. From the deep, cocoa-rich flour blend to the fresh blueberries that brighten the frosting, every component plays a vital role in making this cake unforgettable.

All-purpose flour (1 3/4 cup, 210g): The backbone of the cake, providing structure and a tender crumb.
Granulated sugar (1 2/3 cup, 330g): Adds sweetness and helps achieve a moist texture.
Dutch-processed unsweetened cocoa powder (2/3 cup, 66g): Delivers rich chocolate flavor with a smooth finish.
Baking powder (1 1/2 tsp): Helps the cake rise beautifully for light, airy layers.
Baking soda (1/4 tsp): Works alongside baking powder to perfect the rise.
Fine sea salt (1 tsp): Balances sweetness and enhances all flavors.
Vegetable or avocado oil (1/2 cup, 120ml): Keeps the cake moist without weighing it down.
Large eggs (2): Bind ingredients and add richness.
Whole milk (1/2 cup, 120ml): Adds tenderness and moisture.
Sour cream (1/3 cup, 80ml): Brings a slight tanginess and makes the crumb lush.
Vanilla extract (2 tsp): Enhances the chocolate’s depth and rounds out the flavors.
Hot coffee or water (1 cup, 240ml): Intensifies the chocolate’s richness when mixed into the batter.
Blueberries (1 1/2 cups, fresh or frozen): Freshen the frosting with their vibrant flavor and gentle natural sweetness.
Lemon juice (1 tbsp): Adds brightness to the blueberry frosting, balancing the chocolate.
Unsalted butter (1 cup, 227g, softened): Creates a creamy, dreamy frosting base.
Powdered sugar (3 1/2 cups): Sweetens and thickens the frosting for perfect spreading.

How to Make Blueberry Chocolate Cake Recipe

Step 1: Prepare Your Cake Pans and Dry Ingredients

Begin by preheating your oven to 350°F. Carefully grease and flour two 8-inch cake pans to ensure the cakes release easily after baking. Then, whisk together all your dry ingredients in a mixing bowl: flour, cocoa powder, sugar, baking powder, baking soda, and salt. Setting these dry ingredients aside will help you smoothly combine them later with the wet ingredients.

Step 2: Mix Wet Ingredients Until Smooth

In a separate larger bowl, whisk the oil and eggs until silky smooth. Next, add the milk, sour cream, and vanilla extract. Stir these together thoroughly. This mixture brings moisture and richness to the cake, making every bite tender with just the right hint of tang from the sour cream.

Step 3: Combine Dry and Wet Ingredients

Slowly add the dry ingredients to the wet mixture, stirring to combine gently. At this point, carefully pour in the hot coffee or water — this step might surprise you, but it thins the batter and deepens the chocolate flavor beautifully. Your batter will be on the thinner side, which is exactly what you want for a moist cake.

Step 4: Bake the Cake Layers

Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes. To check doneness, insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, your cakes are ready. Cool them in their pans for a little while before transferring to a wire rack to finish cooling completely.

Step 5: Create the Blueberry Frosting

Place the blueberries, lemon juice, and 2 tablespoons of water in a saucepan and bring them to a gentle simmer over medium heat. Reduce the heat and cook until the blueberries soften enough to be mashed easily. Push the mixture through a mesh sieve to strain out seeds and skin, then allow the juice to cool completely. This fresh blueberry syrup adds a lovely fruity note to your frosting.

Step 6: Whip Up the Frosting

Beat the softened butter until totally smooth. Gradually incorporate powdered sugar—starting with 2 cups, mixing on low first to avoid a sugar cloud, then bump up the speed until creamy. Add about 4 tablespoons of the blueberry syrup, mixing to combine. Continue adding powdered sugar and whipping until the frosting is fluffy and wonderfully spreadable.

Step 7: Assemble Your Cake

Place one layer of cake on your serving plate and spread about 1 cup of the blueberry frosting evenly over the top. For a lovely surprise, flip the second cake layer upside down and set it on top. Finally, cover the entire cake with the remaining frosting. Decorate with fresh blueberries or edible flowers to add a touch of elegance and freshness.

How to Serve Blueberry Chocolate Cake Recipe

A slice of chocolate cake with two dark brown layers is topped and filled with thick purple frosting. On top of the cake, there are three whole blueberries and a small white flower with a purple center. At the base of the cake, on the white plate with a dotted edge, there is a purple and white flower. The cake sits on three stacked white plates on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple fresh blueberries sprinkled on top bring a bright contrast and fresh bite that pairs perfectly with chocolate’s richness. You can also add edible flowers for a whimsical touch, making it as beautiful as it is delicious.

Side Dishes

Pair this cake with lightly sweetened whipped cream or a scoop of vanilla ice cream. If you want something a bit more unexpectedly delightful, a drizzle of raspberry coulis or a side of lemon sorbet can heighten the berry notes beautifully.

Creative Ways to Present

For a modern twist, serve the cake in individual glass jars layered with extra blueberries and frosting for a parfait-style treat. Or, slice into generous wedges and serve with a dusting of powdered sugar and a sprig of mint to impress guests effortlessly.

Make Ahead and Storage

Storing Leftovers

You can store leftover cake in an airtight container in the refrigerator for up to 3 days. The frosting’s blueberry notes may deepen, making each bite even more flavorful—but allow the cake to come to room temperature before serving to bring back its tender crumb.

Freezing

This Blueberry Chocolate Cake Recipe freezes beautifully. Wrap each cake layer tightly with plastic wrap and foil before freezing for up to 2 months. You can also freeze the frosting separately in a sealed container. Thaw both in the refrigerator overnight before assembling.

Reheating

If you prefer a slightly warm slice, gently warm individual pieces in the microwave for 10 to 15 seconds. Avoid reheating the entire cake to preserve texture. This quick step releases the frosting’s flavors and gives the chocolate an even richer taste.

FAQs

Can I use frozen blueberries for the frosting?

Absolutely! Frozen blueberries work just as well as fresh ones. Just be sure to thaw them completely before cooking, and drain any excess liquid to avoid a runny frosting.

Why is hot coffee added to the cake batter?

Hot coffee intensifies the chocolate flavor without making the cake taste like coffee. It also helps dissolve the cocoa powder smoothly, creating a moist and rich texture.

Can I substitute sour cream with yogurt?

Yes, plain full-fat yogurt is a great substitute if you don’t have sour cream on hand. It adds that slight tang and moisture that keeps the cake tender.

How do I prevent the cake from sticking to the pans?

Grease and lightly flour your cake pans thoroughly. Using parchment paper rounds on the bottoms can also help lift the cakes out cleanly after baking.

Is this cake suitable for special occasions?

Definitely! The elegant combination of chocolate and blueberry frosting makes this cake a wonderful choice for birthdays, holidays, or any celebration where you want to impress.

Final Thoughts

Making this Blueberry Chocolate Cake Recipe is like giving your taste buds a warm hug and a burst of fresh joy all at once. Its harmonious balance of deep chocolate and vibrant blueberry makes it irresistibly memorable. So go ahead, gather your ingredients, and bake this delicious cake to share the love and sweetness with everyone around you!