Blueberry Chocolate Cake

This blueberry chocolate cake is a super moist chocolate bundt cake with a swirl of fresh blueberry jam. It is topped with a shiny, delicious and decadent chocolate ganache and even more blueberries! The cake has the perfect balance of rich, sweet, and fruity flavors.

This blueberry chocolate cake is rich and chocolatey and fresh and fruity; the flavors balance each other perfectly! This is a chocolate bundt cake with a homemade tart berry filling. The cake batter is simple to make in just one bowl, stays moist for days, and has a luscious dark chocolate ganache glaze. What more could you ask for?

This cake is made with a couple alternative ingredients (like coconut sugar and coconut cream) to make it a little more wholesome, but you can make it with your favorite baking pantry staples as well.

If you're a chocoholic, check out my fudgy almond brownies, salted brownie crinkle cookies, mini flourless chocolate cake, chocolate blackberry cupcakes, and boozy chocolate truffles.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Substitutions
• Helpful Equipment and Tools
• Step by Step Instructions
• Expert Baking Tips
• Additions and Variations
• Storage and Freezing
• Frequently Asked Questions
• More Cakes and Pies to Try
• 📖 Recipe
• 💬 Comments

Why This Recipe Works

• Moist and chocolatey- The sponge is soft, fluffy, and moist because of the hot water and Greek yogurt. Cocoa powder and chopped dark chocolate are used.
• Bundt cake- There's no layers or time-consuming assembly involved because the cake is baked in a bundt pan. All you have to do is drizzle ganache on top!
• Easy to make, easy clean up- The cake is made in one bowl and clean up is super easy using non-stick bundt pan.
• Frozen or fresh blueberries- Blueberries out of season? You don't have to worry since you can use either fresh or frozen blueberries in this cake!

Ingredient Notes

Here are some notes about the ingredients used. For quantities, see the recipe card below.

• Blueberries- You can use fresh or frozen regular or wild blueberries, so you can make the cake year round! Wild blueberries are a bit smaller that regular blueberries and have a more sweet, tangy flavor.
• All purpose flour- This is the best flour to use for the cake to have good structure with a soft, tender crumb.
• Cocoa powder- Use dutch-processed cocoa powder. This cocoa powder is treated with alkali to reduce its acidity, making it have a darker color and a deep, mellow chocolate flavor.
• Baking soda- Baking soda reacts with the acid in the Greek yogurt, creating air bubbles that help the cake rise. Don't use baking powder since it isn't as strong as baking soda.
• Salt- All baked goods need a little salt to balance the sweetness.
• Avocado oil- I love avocado oil because of its neutral taste and healthy fats. You can use any mild oil you have on hand though.
• Vanilla extract- Pure vanilla extract rounds out the flavor profile.
• Coconut sugar- Coconut sugar has a lower glycemic index than granulated sugar and adds a nice depth of flavor similar to brown sugar.
• Large eggs- Eggs give the cake structure and the yolks The eggs should be at room temperature so that they mix into the batter more evenly. Pull them out of the refrigerator an hour before you start baking.
• Plain Greek yogurt- The creaminess of Greek yogurt keeps the cake moist and fluffy. It also adds a tangy note to compliment the blueberries.
• Dark chocolate- This is for the ganache glaze. You can use semi-sweet or bittersweet chocolate instead, just don't use milk chocolate because it'll be too sweet.
• Coconut cream- Coconut cream is used in the ganache to make it thick, creamy, and lend a subtle coconut flavor.

Substitutions

• Avocado oil: Any mild oil will do, like vegetable oil, grapeseed oil, or canola oil.
• Hot water: You can also use freshly brewed hot coffee.
• Greek yogurt: Sour cream can be used instead.
• Flour: Use a 1:1 gluten free flour blend to make the recipe gluten free.
• Coconut sugar: Granulated sugar can be used instead.
• Coconut cream: Heavy cream can be used instead. Don't use half and half or milk because the ganache won't set up properly.

Helpful Equipment and Tools

• Bundt pan- My favorite pans are from Nordic Ware. You can use any shape you like, but I used this 10-cup pan.
• Mesh sieve- Sift the cocoa powder and flour together to get rid of lumps.

Step by Step Instructions

Here's how to make the chocolate cake, blueberry filling, and ganache! Before you start, position a rack in the center of the oven and preheat it to 350°F/180°C. Generously grease a 10-cup bundt pan with butter or cooking spray. Then, take a spoonful of flour and lightly dust the greased pan and set aside.

STEP 1: Make the blueberry filling. Add the blueberries to a small pan on medium heat. Heat until the berries start to release their juices. Then, smash the berries using a fork as they cook. Turn off the burner and set the saucepan aside.

STEP 2: Mix the wet ingredients. First, whisk the dry ingredients together in a separate bowl and set aside. Then, mix the oil and coconut sugar together in a large bowl. Whisk in the hot water and then slowly add the eggs. Mix the wet ingredients together well.

STEP 3: Add the dry ingredients. Mix the dry ingredients into the wet ingredients with a rubber spatula until just combined. Then, mix in the Greek yogurt and scrape the sides of the bowl to make sure that no dry patches of flour are left.

STEP 4: Layer. Pour ⅔ of the batter into the prepared bundt cake pan. Then, scoop the blueberry preserves on top, trying not to let them touch the inner or outer sides of the pan. If it touches, the blueberry sauce could ooze out while baking. Add the rest of the batter on top and smooth.

STEP 6: Bake. Bake for 35-40 minutes at 350°F/180°C until a toothpick or skewer inserted into the center comes out with just a few moist crumbs.

STEP 6: Cool. Remove the cake from the oven and allow it to cool for 15-30 minutes. Then, turn the pan over onto a wire cooling rack. After 5 more minutes, lift the pan, letting the cake gently slide out.

Let the cake cool to room temperature before icing. This should take an hour or so.

Instructions for the Ganache

STEP 1: Heat the cream. First, place the chopped chocolate or chocolate chips in a medium bowl and set aside. Open a can of coconut cream and scoop out as much of the thick white part as you can (if you need a little to make ½ cup, that's fine). Microwave the cream in a heat-safe bowl for about 1 minute, making sure it doesn't bubble over.

STEP 2: Whisk. Pour the warm coconut cream over the chocolate and let it sit for 2-3 minutes. Then, whisk the mixture until smooth.

STEP 3: Assemble. Spoon the ganache over the cake, letting it run and drip down the sides. You can use an icing spatula to push the ganache if needed. Then, top the cake with blueberries, slice, and serve.

Expert Baking Tips

• Use a scale. For accuracy, measure your ingredients in grams with a kitchen scale. If you don't weigh the ingredients, make sure to measure your flour correctly using the spoon and level method. Spoon the flour into your measuring cup and swipe the excess flour back into the flour bag with a butter knife.
• Don't overmix. Mix there batter by hand until lumps and clumps are gone.
• If the cake doesn't want to come out of the pan, put a towel on the counter and gently bang the edges of the pan to loosen the cake.
• Let the cake cool completely before decorating. It will take 1-2 hours for the cake to reach room temperature, so you might want to wait to make the ganache. If the cake is hot, the ganache will melt and slide off.

Additions and Variations

• Use different berries to change the flavor! I love cranberries, huckleberries, and blackberries.
• Instead of ganache, you can frost the cake with lavender buttercream or drizzle it with more blueberry jam or puree.

Storage and Freezing

Blueberry chocolate cake should be stored in the refrigerator in an air tight container. Use a cake carrier or store each slice separately. The cake will last up to 5 days. Leftover ganache can be store in a jar or airtight container in the refrigerator for 5 days as well.

Reheat each slice in the microwave for 10 seconds.

Freezing

The cake can be frozen as individual cake slices wrapped in plastic wrap or stored in freezer bags. Remove any blueberries on top of the cake before freezing. Freeze up to 30 days and thaw for 1-2 hours before eating.

Thaw slices in the fridge the night before or thaw on the counter 2 hours before eating or until the cake is at room temperature or soft.

Frequently Asked Questions

More Cakes and Pies to Try

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