Blueberry Chocolate Cake

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Blueberry Chocolate Cake- This moist and flavorful dessert is perfect for any occasion, whether it’s a birthday celebration, tea party, or just a sweet treat to satisfy your cravings. Get ready to impress your family and friends with this irresistible delight that combines the goodness of roadside stand fresh blueberries with the decadence of chocolate!

slice of cake with a knife.

Chocolate and Blueberry

Blueberries. How do I love them! When blueberry season is in full swing, you’ll find me buying them by the flat at the Farmers Market or testing the capacity of my buckets at the local U Pick farm. Then I have to figure out how to use them up. That’s where a recipe like this comes in!

Do blueberries go with chocolate cake? Rich chocolate and juicy farm fresh blueberries are indeed a flavor combination you need to try. We have all had chocolate paired with strawberry, raspberry and orange at one point or another. But a blueberry chocolate dessert? It’s not a widely seen pairing of flavors and after you try this cake, you will definitely wonder why it is not very common, because boy oh boy is this good! 

There is something about the chocolate that makes the blueberries taste more like blueberries. The homemade blueberry frosting is so good, you might try it on another cake too!

If you love chocolate and you love blueberries, this is bound to become one of your favorite desserts.

Why You’ll Love This Blueberry Chocolate Cake Recipe

What’s not to love? I mean first of all we are talking about chocolate. Bursting with the tart sweetness of fresh blueberries and the rich, velvety allure of decadent chocolate, this delightful dessert is a true celebration of both flavors! 

Whether you’re a fan of classic cakes or looking for a unique twist on traditional recipes, the combination of blueberries and chocolate will be a pleasant surprise. This recipe is the perfect harmony between fruity freshness and sinful indulgence!

Something else to love- the blueberry buttercream frosting! It has a couple of surprise ingredients that will blow your mind!

This cake is easy to make but at the same time very impressive. It is great to serve to guests, or bring with you to a party. The flavor combination is unique enough that it is sure to be remembered by anyone who tries it!

I made the choice to do this as a sheet cake rather than a layer cake because I wanted this recipe to be easy. Not everyone has the setup needed to frost a layer cake (and not all of us like doing it). I really think you won’t miss the layers, this really is great as a sheet cake!

Even if you don’t do a lot of baking, the cake as well as the frosting are not hard to pull together at all. You can even have the kids help with this one!

Ingredients For Blueberry Chocolate Cake

  • Unsalted Butter
  • Bittersweet Chocolate
  • All Purpose Flour
  • Dark Cocoa Powder
  • Baking Powder
  • Baking Soda
  • Salt
  • Light Brown Sugar
  • Eggs
  • Vanilla Extract
  • Buttermilk
  • Fresh Blueberries

If you cannot find bittersweet chocolate, something labeled dark or semi-sweet is fine. If you don’t have fresh blueberries, you can use frozen. This cake is an awesome way to use up some of the Summer blueberries you picked, froze, and may have forgotten about!

You can use regular cocoa powder if you can’t find dark. I happen to love the depth of flavor from the dark cocoa, however. 

How to Make Blueberry Chocolate Cake

This is an easy cake with a moist crumb and deep chocolate flavor, with the occasional pop of whole blueberries studded throughout the batter. Even if you are not into baking, this recipe is easy!

  1. Prepare the cake pan and heat the oven.
  2. Melt the bittersweet chocolate and set aside to cool.
  3. Combine the dry ingredients in a bowl.
  4. In another larger bowl, combine the wet ingredients except for the buttermilk.
  5. Add the cooled melted chocolate to the bowl of wet ingredients.
  6. Starting and ending with the flour, alternate adding a little of the dry ingredients and the buttermilk to the wet ingredients.
  7. Stir in the blueberries.
  8. Pour the batter in the cake pan and bake. Cool at least two hours before frosting.
melting the butter and adding the chocolate.
Melt the butter and add the chocolate.
combining the dry ingredients.
Mix the dry ingredients together.
mixing together the wet ingredients.
Mix the wet ingredients together.
Adding the melted chocolate to the wet ingredients.
Add the chocolate to the wet ingredients.
adding the dry ingredients to the wet ingredients, alternating with buttermilk.
Add the dry ingredients to the wet ingredients, alternating with the buttermilk.
adding the blueberries to the batter.
Once the batter is mixed, stir in the blueberries.
two pictures showing the prepared cake pan and the batter in the pan.
Pour the batter into the prepared pan and bake.

You’ll find detailed instructions in the recipe card at the bottom of the post. 

Blueberry Buttercream Frosting

Nothing beats blueberry buttercream with fresh blueberries. If you have never had blueberry frosting, here is your chance. I am not much for frosting most of the time (I find it too sweet) but this one is just sweet enough, with all the blueberry flavor you could ask for.

Blueberry Frosting Ingredients

  • Fresh Blueberries
  • Granulated Sugar
  • Cardamom
  • Nutmeg
  • Unsalted Butter
  • Powdered Sugar
  • Salt
  • Heavy Cream (as needed)

Yes, you read that correctly. We are using Nutmeg and Cardamom, those iconic spices of Fall in a Summer berry dessert. Why? They both enhance the flavor of the blueberries like nothing else can. They punch up the “blueberryness” if you will (is that a word?). This will not make the blueberry frosting spicy at all. It adds a depth and a warmth that you will love. You don’t need much, but they really make an impact!

As with the cake, you can use frozen blueberries here if you need to.

How To Make Blueberry Buttercream

  1. Make the blueberry puree.
  2. Beat the butter and add part of the powdered sugar. Beat to combine.
  3. Add some of the blueberry puree and continue mixing.
  4. Add the rest of the powdered sugar and more blueberry puree, and the salt.
  5. Keep mixing and add heavy cream just a little at a time until the frosting is smooth and spreadable but not runny.
two photos of the blueberries cooking and pureeing the blueberries.
Cook the blueberries and puree in a blender.
Two side by side photos of the frosting in a stand mixer.
Beat the butter and add powdered sugar and blueberry puree.
two photos that show adding the blueberry frosting to the chocolate cake.
Once the cake is cooled, frost and drizzle with remaining blueberry puree and fresh blueberries.

Just like the cake, full details and instructions needed are in the recipe card.

How To Store Blueberry Chocolate Cake

I recommend a container with a lid to store this cake, it helps keep the frosting fresh. Eat any leftovers within 3 or 4 days. After that, the cake starts to become dry.

Be sure to store the cake in the refrigerator if it is not being eaten due to the high butter content in the frosting.

Other Blueberry Recipes To Try

If you have happened upon this recipe and you want more recipes for blueberries, here are some other suggestions:

Thank you for Stopping by The Copper Table!. I certainly hope you love this chocolate and blueberry cake recipe! If you tried it, I’d love to hear how your cake turned out! Just leave a rating or comment below.

If you’d like to share this recipe with friends, make it and take a picture and tag me @thecoppertable in a post on Instagram, pin to a board on Pinterest or share on Facebook, Twitter, or anywhere else you like! 

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closeup of blueberry cake with fresh blueberries.
Yield: 15 Servings

Blueberry Chocolate Cake

Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 2 hours
Total Time: 3 hours

Elevate your baking skills and impress your guests with this show-stopping blueberry chocolate cake. The unique flavor combination of luscious blueberries and velvety chocolate in this must-try cake recipe is not to be missed! This luscious cake is topped off with a decadent but not too sweet homemade blueberry buttercream frosting.

Ingredients

For the Cake

  • 1 cup (2 sticks) of Unsalted Butter
  • 8 ounces of Bittersweet Chocolate
  • 2 cups of All Purpose Flour
  • 1 cup of Dark Cocoa Powder (can use regular cocoa if you prefer)
  • 2 tsp of Baking Powder
  • 1 tsp of Baking Soda
  • 1/2 tsp of Salt
  • 2 cups of Light Brown Sugar, packed
  • 4 large Eggs
  • 2 tsp of Vanilla Extract
  • 1 cup of Buttermilk
  • 2 cups of Fresh Blueberries

For the Blueberry Buttercream

  • 1 cup of Fresh Blueberries
  • 1/4 cup of Granulated Sugar
  • Pinch of ground Cardamom (less than 1/8 tsp)
  • Pinch of ground Nutmeg (less than 1/8 tsp)
  • 2 cups (4 sticks) of Unsalted Butter
  • 3 to 4 cups of Powdered Sugar
  • 1/3 to 1/2 cup of Blueberry Puree (see instructions for more details)
  • 1/8 tsp of Salt
  • Heavy Cream (as needed to thin the frosting)

Instructions

For the Blueberry Chocolate Cake

  1. Heat your oven to 350 degrees. Grease the sides and bottom of a 9x13 inch rectangular cake pan with butter.
  2. Cut parchment to fit the bottom of the pan. Press the parchment down into the bottom of the pan. Grease the parchment with butter again. Set aside.
  3. In a non stick saucepan on medium low heat, melt the 1 cup of unsalted butter.
  4. Once melted, add the 8 ounces of bittersweet chocolate and stir until chocolate is smooth and melted. Allow to cool.
  5. While the chocolate cools, place the 2 cups of flour, 1 cup of cocoa powder, 2 tsp of baking powder, 1 tsp of baking soda, and 1/2 tsp of salt in a medium sized bowl and whisk to combine.
  6. In another larger bowl, mix together the 2 cups of packed brown sugar, 4 large eggs, and 2 tsp of vanilla. Stir well to combine.
  7. Next, take the cooled chocolate and pour it into the bowl with the wet ingredients (the brown sugar and egg mixture).
  8. Next, add some of the dry ingredients (the flour and cocoa mixture) to the bowl of wet ingredients. Stir well, and pour in a little of the 1 cup of buttermilk.
  9. Then, add more of the flour mixture to the wet mixture, alternating between dry ingredients and the buttermilk, stirring between each addition. Be sure to start and end with the flour mixture.
  10. Once that is finished, stir in the 2 cups of fresh blueberries a bit at a time, stirring gently so the batter does not become overworked.
  11. Once the blueberries are incorporated, pour the cake batter into the prepared cake pan.
  12. Place the cake in the oven on the center rack and bake for 30 minutes. At the 30 minute mark, start checking for doneness using a cake tester or tooth pick.
  13. If there is batter stuck to the tester, keep baking in 3 to 5 minute intervals, checking for doneness until the tester or toothpick in the center comes out clean. In my oven, this took 45 minutes but each oven is different and yours could take less (or maybe a little more) time than my oven takes.
  14. Allow the cake to cool before frosting (at least 2 hours). Now, for the buttercream!

For The Blueberry Buttercream

  1. First, make the blueberry puree. In a small saucepan over medium low heat, add the 1 cup of blueberries, 1/4 cup of granulated sugar, and the pinch of nutmeg and cardamom.
  2. Simmer for about 10 to 15 minutes until the berries are soft. Pour the mixture into a blender and puree until smooth.
  3. In the bowl of a stand mixer with a paddle attachment, beat the 2 cups of unsalted butter until pale in color and creamy, about 3 to 5 minutes.
  4. Add 1 cup of the powdered sugar and reduce the mixer speed a little.
  5. Next, add about 4 tablespoons of the blueberry puree and the 1/8 tsp of salt.
  6. Add 2 to 3 more cups of powdered sugar and 4 more tablespoons of blueberry puree.
  7. Continue mixing and add a little heavy cream one tablespoon at a time, until the frosting is a smooth spreadable consistency, not thick or runny.
  8. To frost the cake, spread the frosting evenly over the top of the cake (the frosting layer will be thick). Drizzle with the top of the frosting with the remaining blueberry puree and cover the top with extra fresh blueberries.

Notes

The cake will keep in the refrigerator for about 3 or 4 days in a covered container.

Regular cocoa may be used in place of dark cocoa.

If needed, you can use frozen blueberries if you don't have fresh ones.

Due to the butter in the frosting, this cake is best stored in the refrigerator if it is not being eaten.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 700Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 309mgCarbohydrates: 141gFiber: 5gSugar: 117gProtein: 8g

All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.

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10 Comments

  1. lovely cake! the dark cocoa and bittersweet chocolate go so well with the berries, and the hints of nutmeg and cardamom I the puree are just what it needs! thank you so much for sharing!! it made our daughters birthday extra special

  2. That sounds delicious! I have never tried using blueberries with chocolate cake but I do love strawberries and raspberries.

  3. Spooky! I made a blueberry cake just last night and now I see this one and wish I’d waited and added chocolate too! This looks so good, thank you for sharing with us at Handmade Monday.

  4. I am with you when it’s blueberry season. We went picking some recently and we could not get enough of that sweet taste! Fresh for breakfast smoothies and baking with them.
    Thank you for sharing your links with us at #275 SSPS Linky. See you again next week

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