This Blueberry Chocolate Cake is rich and moist and topped with a delicious blueberry cream cheese frosting that is so light and pairs perfectly with the decadent chocolate cake.
This Blueberry Chocolate Cake can be made year-round with frozen blueberries. Chocolate never goes out of season, and I aways love to use up frozen berries whenever the mood strikes. This cake is incredibly moist and rich and super decadent, and pairs exceptionally well with the blueberry cream cheese frosting.
For more chocolate cake recipes, try my Chocolate Ganache Cake, Mini Chocolate Bundt Cake, Mini Chocolate Cake, Dairy-Free Chocolate Cake.
Why You'll Love This Recipe
Moist Chocolate Cake: This Blueberry Chocolate Cake has a rich and moist chocolate cake layer, all thanks to the buttermilk, oil, brown sugar, and dutch process cocoa powder!
Blueberry Cream Cheese Frosting: Cream cheese frosting on its own is absolutely delicious, but adding a little blueberry jam to it really pairs well with this chocolate cake.
Incredibly Easy: The cake takes no time to come together, and can be made ahead. The blueberry jam and frosting can be made in less than 20 minutes (minus chill time).
One layer Cake: No fancy layering or decorating. This single layer cake can be made and decorated with ease.
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Ingredient Notes
Chocolate Cake
- All-Purpose Flour: This Blueberry Chocolate Cake recipe is best used with all-purpose flour for the best structure.
- Dutch Process Cocoa powder: I like using Dutch Process cocoa powder instead of natural because it gives a deeper and more intense chocolate flavor, but if all you have is natural, then you can use that.
- Baking powder & Baking Soda: Using leavening agents will help the cake rise and give a tender crumb and help with structure.
- Salt: The salt enhances the flavors and sweetness.
- Sugar: I like using a mixture of granulated sugar and brown sugar. The brown sugar adds extra moisture to the cake.
- Espresso powder & Coffee: Both will intensify the chocolate flavor. If you’re not a coffee drinker, no worries because you won’t taste it. But if you have issues with coffee, leave out the espresso powder and sub the coffee with water.
- Buttermilk: Buttermilk creates such a tender and moist crumb. You can sub yogurt or sour cream.
- Oil: Oil instead of butter in chocolate cake is one of the key ingredients that creates a moist and tender cake. Use any neutral oil. I’ve even had good results using olive oil.
- Eggs: They help bind the cake and give it structure.
- Vanilla extract: Adds even more flavor!
Blueberry Jam
- Blueberries: I love using frozen blueberries for jams because it can be made all year. If you have fresh raspberries, feel free to use them.
- Sugar: Granulated sugar is needed to sweeten the jam.
- Cornstarch: The cornstarch helps thicken the mixture.
- Lemon: we use both the zest and the juice in this jam.
Blueberry Cream Cheese Frosting
- Cream cheese: Full-fat block cream cheese. Make sure it's cold out of the fridge.
- Butter: Softened, unsalted butter.
- Salt: Just a little salt to balance the sweetness.
- Blueberry Jam: ¼ cup homemade jam. You can use a little more if you'd like, but it will make the frosting a softer consistency.
See recipe card for quantities.
Step-by-step instructions
Dry Ingredients: In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.
Wet Ingredients: In another bowl, add the eggs, vanilla extract, vegetable oil, buttermilk, and vanilla, and mix until completely combined.
Combine: Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.
Hint: Line your baking pans with parchment paper to prevent sticking and to help remove it from the pan after cooling.
Add Coffee: Slowly add the hot coffee until completely mixed together and smooth.
Bake: Pour the batter evenly into prepared pan and bake for about 30-35 minutes until toothpick inserted comes out clean. Every oven is different, so start checking at 28 minutes.
Make the jam: In a medium sauce pan, add blueberries, sugar, cornstarch, lemon juice, and lemon zest and place on medium heat. Cook the blueberries, stirring frequently, for about 4-5 minutes until soft and the juices are thickening.
Once the blueberries are soft, remove from heat and start mashing them up. I used the end of a meat mallet, but you could use a potato masher, or even just a fork or spoon. If you have large chunks left, that's ok, as long as most are pretty mashed (not pulverized; we still want texture).
- Once mashed, place back on heat and stir for about 30 seconds more, then remove and place in a heatproof bowl and let come to room temperature before using.
Make the frosting: In a medium bowl, beat together the cold cream cheese and butter and salt until combined and smooth, for about 3 minutes. Add the powdered sugar ½ cup at a time until each addition is incorporated. Once all incorporated and smooth, add the blueberry jam and beat until completely combined.
Assemble: Place cake layer on serving platter and add the frosting and smooth all over. Then dollop a few tablespoons of blueberry jam on the frosting and swirl it around using a butter knife. Top with fresh blueberries and enjoy.
Substitutions
Sugar: You can use all granulated sugar if you don't have any brown sugar.
Sour cream or Greek yogurt: Instead of buttermilk, use sour cream or greek yogurt.
Natural Cocoa powder: If you don't have dutch process cocoa powder, you can use natural. It will work in this recipe. However, it will have a less intense chocolate flavor, and not as dark of a color.
Fresh or frozen: You can use either fresh or frozen blueberries in the jam.
Blueberry Jam: You can use store-bought blueberry jam/preserves instead of homemade.
Variations
Raspberries: Instead of blueberries, you can switch it up and make a Raspberry Chocolate Cake. Chocolate and raspberries go so well together.
Layered Cake: Double the the recipe for a 2 layer chocolate cake. You can use my Chocolate Ganache Cake for a reference on cake measurements.
Sheet cake: Instead of a round single layer cake, you can make this in a 9x13 pan. You'll need to double the recipe.
Storage
Fridge: Once frosted, store the leftover Blueberry Chocolate Cake wrapped up in the fridge for 3-5 days.
Freezer: You can wrap this cake tightly and store in the freezer for 2-3 months. When ready to eat, let thaw in the fridge overnight, then let it come to room temperature. If you have the intention of storing this cake in the freezer, I would store it unfrosted, and the chocolate cake layers last quite a while and they stay extra moist.
Pro Tips
Measure Flour Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Room temperature ingredients: When called for, it's always best to use room temperature ingredients. This helps the ingredients mix together properly.
Line pans: Prep your pans with parchment paper at the bottom, and grease your pans to make sure the cakes come out in one piece.
Don't over mix: Using a spatula or whisk instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.
Don't over bake: Start checking the cake at 28 minutes to ensure you don't over bake.
Make Ahead: You can make the chocolate cake layer in advance. Just make sure to wrap it tightly and refrigerate it. If you plan to make it ahead by more than 3 days, I suggest wrapping it tightly with saran wrap, then aluminum foil, then placing it in the freezer. Let it thaw in the freezer overnight when ready to use.
FAQ
The hot coffee does two things: it brings out the flavor of the chocolate, but the hot liquid 'blooms' the cocoa powder, which essentially intensifies the flavor.
You can use either frozen or fresh. Whatever you have on hand.
Yes, raspberries and chocolate cake go incredibly well together!
You can swap out the buttermilk in the cake for a dairy free milk. The frosting can be made using dairy free butter and cream cheese. I do have a dairy-free chocolate cake recipe that you can use, and it's delicious.
📖 Recipe Card
Blueberry Chocolate Cake
Equipment
- 1 round 8 inch cake pan
Ingredients
Chocolate Cake
- 1 cup (120g) all purpose flour
- ⅓ cup (33g) Dutch Process Cocoa powder
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- 1 teaspoon espresso powder (or instant espresso powder)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large eggs room temperature
- ½ teaspoon vanilla extract
- ¼ cup neutral oil vegetable, canola, or light olive oil
- ½ cup Buttermilk room temperature
- ½ cup hot coffee
Blueberry Jam
- 1 cup frozen blueberries You could use fresh too
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- ¾ teaspoon lemon juice
- zest of one lemon
Blueberry Cream Cheese Frosting
- 6 oz. cream cheese, cold block, full fat
- 4 tablespoon unsalted butter room temperature
- ¼ teaspoon salt
- 1½ cups powdered sugar
- ¼ cup blueberry jam
Instructions
Chocolate Cupcakes
- Prep: Pre-heat the oven to 350°. Grease an 8 inch round cake pan and line with parchment paper.
- Dry Ingredients: In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.1 cup (120g) all purpose flour, ⅓ cup (33g) Dutch Process Cocoa powder, ½ cup (100g) granulated sugar, ½ cup (100g) brown sugar, 1 teaspoon espresso powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Wet Ingredients: In another bowl, add the eggs, vanilla extract, neutral oil, buttermilk, and mix until completely combined. Combine: Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.1 large eggs, ½ teaspoon vanilla extract, ¼ cup neutral oil, ½ cup Buttermilk
- Add coffee: Slowly add the hot coffee until completely mixed together and smooth.½ cup hot coffee
- Bake: Pour the batter into prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean.
- Let cool before frosting.
Blueberry Jam
- In a medium sauce pan, add blueberries, sugar, cornstarch, lemon juice, and lemon zest and place on medium heat. Cook the blueberries, stirring frequently, for about 4-5 minutes until soft and the juices are thickening.1 cup frozen blueberries, 1 tablespoon granulated sugar, 1 teaspoon cornstarch, ¾ teaspoon lemon juice, zest of one lemon
- Once the blueberries are soft, remove from heat and start mashing them up. I used the end of a meat mallet, but you could use a potato masher, or even just a fork or spoon. If you have large chunks left, that's ok, as long as most are pretty mashed (not pulverized; we still want texture).
- Once mashed, place back on heat and stir for about 30 seconds more, then remove and place in a heatproof bowl and let come to room temperature before using.
Blueberry Cream Cheese Frosting
- In a medium bowl, beat together the cold cream cheese and butter and salt until combined and smooth, for about 3 minutes. Add the powdered sugar ½ cup at a time until each addition is incorporated. Once all incorporated and smooth, add the blueberry jam and beat until completely combined.Refrigerate for about 15-20 minutes before frosting the cake.6 oz. cream cheese, cold, 4 tablespoon unsalted butter, ¼ teaspoon salt, 1½ cups powdered sugar, ¼ cup blueberry jam
Assembly
- Place cake layer on serving platter and add the frosting and smooth all over. Then dollop a few tablespoons of blueberry jam on the frosting and swirl it around using a butter knife. Top with fresh blueberries and enjoy.
- Store any leftovers covered in the fridge for about 3-5 days. When ready to eat, let sit out at room temperature for 20-30 minutes.
Jessie S. says
I made this from Pinterest because the pictures were so vibrant and beautiful. This cake did not disappoint. Moist chocolate cake And the frosting is Wonderful. I've never had blueberry and chocolate before but it was so good.
Hakima says
Oh this makes me so happy! I'm so glad! Thank you so much for the review! 🙂
Melanie Anderson says
This is an absolutely delicious and stunning looking cake recipe, that is sure to wow your family and guests. The chocolate cake is moist and has a tender crumb. The addition of both hot coffee and espresso powder in the batter, really enhances its flavour. The blueberry cream cheese frosting, with the homemade jam swirled on top, is dreamy and complements the chocolate cake so well. Kima is an excellent recipe developer! I wouldn't hesitate to recommend this cake recipe, or any of the other recipes of hers I've tried, to anyone I know!
Hakima says
Thank you for the beautiful review, Melanie! Truly means the world to me that you keep trusting my recipes and recreating them. I'm so glad you loved the cake! 🙂