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    Home » Recipes » Cake and Pie Recipes

    Blueberry Chocolate Cake

    Published: Sep 6, 2022 · Modified: Feb 6, 2023 by Megan Weimer · This post may contain affiliate links.

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    Jump to Recipe Print Recipe
    A chocolate bundt cake being sliced.
    Top down view of a blueberry chocolate bundt 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.

    Slicing a chocolate bundt cake topped with blueberries and rosemary with a cake server.

    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!
    A sliced chocolate bundt cake on a cake platter.

    Ingredient Notes

    Ingredients to make blueberry chocolate cake on a surface.
    Chopped chocolate and coconut cream in separate bowls.

    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.

    Blueberries in a small pot on a burner.
    Blueberries cooking on a burner.

    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.

    Oil and coconut sugar in a large bowl.
    Ingredients to make chocolate cake in a large clear bowl.
    Chocolate cake batter being whisked in a clear bowl.

    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.

    Chocolate cake batter in a bundt pan.
    Cake batter and blueberry jam in a bundt pan.
    Cake batter in a bundt pan.

    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.

    A bundt cake in the pan on a cooling rack.

    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.

    Chopped chocolate and coconut cream in a bowl.
    Chocolate ganache in a bowl with a whisk.
    Chocolate ganache being poured over a cake.

    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.
    A top down view of a chocolate bundt cake topped with blueberries and rosemary.

    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.

    A slice of blueberry chocolate cake on a white plate with a fork.

    Frequently Asked Questions

    Can this cake be made into cupcakes?

    Yes, this recipe makes approximately 24 cupcakes. Fill each cupcake liner ¾ full and bake for 18-22 minutes until they spring back when you touch them. You can spoon the ganache on top of them or pipe it using a piping bag.

    Can this be made into a sheet cake?

    Yes, it can be made into a 9x13" sheet cake. It may take more or less time to bake, just keep an eye on it and use the toothpick test.

    Can I make this vegan?

    You can't make this vegan because of the eggs, but you can make it dairy-free. Use vegan chocolate, a plant-based cream substitute, and plant-based yogurt or sour cream.

    A blueberry chocolate bundt cake that has been sliced into.

    More Cakes and Pies to Try

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      Small Vanilla Cake
    • A mini flourless chocolate cake dusted with powdered sugar.
      Mini Flourless Chocolate Cake
    • A slice of pumpkin cake sticking up to show texture.
      Pumpkin Chai Snack Cake
    • The inside of a cheesecake.
      Baked Matcha Cheesecake

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    PS: if you try this recipe, please leave a star rating below! Make sure to follow along on Instagram and Pinterest to catch all the new and tasty recipes at Dollop of Dough.

    📖 Recipe

    Slicing a chocolate bundt cake topped with blueberries and rosemary with a cake server.

    Blueberry Chocolate Cake

    Megan Weimer
    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! This cake has the perfect balance of rich, sweet, and fruity flavors.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 50 mins
    Cooling Time 30 mins
    Total Time 1 hr 45 mins
    Course Dessert
    Cuisine American
    Servings 16 slices
    Calories 301 kcal

    Equipment

    • 1 10-cup bundt pan

    Ingredients
     
     

    Blueberry Chocolate Cake

    • 1 ½ cup blueberries fresh or frozen
    • 2 cups all purpose flour
    • ⅓ cup dutch-processed cocoa powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ¾ cup avocado oil or vegetable oil
    • 1 tablespoon vanilla extract
    • 1 ½ cup coconut sugar
    • ½ cup hot water
    • 2 large eggs room temperature
    • ½ cup Greek yogurt full fat, room temperature

    Chocolate Ganache

    • ½ cup semi-sweet chocolate chopped
    • ½ cup coconut cream

    Instructions
     

    Blueberry Chocolate Cake

    • Preheat the oven to 350°F/180°C and generously grease your bundt pan with cooking spray or butter.
    • Cook the blueberries in a small saucepan over medium heat. Heat until the berries start to release their juices.
      1 ½ cup blueberries
    • Smash the berries with a fork while they cook until a thin, jammy consistency is reached. Turn off the burner and set the saucepan aside.
    • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
      2 cups all purpose flour, ⅓ cup dutch-processed cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt
    • In a large mixing bowl, whisk together avocado oil, vanilla extract, and coconut sugar. Mix well and then whisk in the steaming hot water. Add eggs one at a time, whisking well between additions to make sure they are fully incorporated.
      ¾ cup avocado oil, 1 tablespoon vanilla extract, 1 ½ cup coconut sugar, ½ cup hot water, 2 large eggs
    • 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 remain.
      ½ cup Greek yogurt
    • Pour ⅔ of the batter into the prepared bundt cake pan. Then, scoop the blueberry filling on top, trying not to let it touch the sides of the pan. Add the rest of the batter on top and smooth.
    • Bake the cake for 35-40 minutes until a toothpick or skewer inserted into the center comes out with just a few moist crumbs.
    • Remove the cake from the oven and allow it to cool for 15-25 minutes. Then, turn the pan over onto a wire cooling rack. After 5 more minutes, lift the pan to let the cake slide out. Let it cool completely before icing.

    Chocolate Ganache

    • Chop your chocolate, add it to a medium mixing bowl, and set aside.
      ½ cup semi-sweet chocolate
    • Open a can of coconut cream and scoop out as much of the thick, white part on top as you can. Microwave the cream in a heat-safe bowl for about 1 minute, making sure it doesn't bubble over.
      ½ cup coconut cream
    • Pour the warm coconut cream over the chocolate and let it sit for 2-3 minutes. Then, whisk the mixture until smooth.

    Assembly

    • Spoon the ganache over the cake, letting it run and drip down the sides. Top the cake with fresh blueberries, slice, and serve.

    Notes

    • 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. This will take 1-2 hours. If the cake is hot, the ganache will melt and slide off
    Storage: Store the cake in the refrigerator in an air tight container. Use a cake carrier or store each slice separately. It 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 10-20 seconds when you're ready to enjoy.
    Freezing: The cake can be frozen as individual slices wrapped in plastic wrap or stored in freezer bags. 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.

    Nutrition

    Serving: 1sliceCalories: 301kcalCarbohydrates: 38gProtein: 4.2gFat: 13.7gSaturated Fat: 3gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 7.7gTrans Fat: 0gCholesterol: 24.4mgSodium: 252.5mgPotassium: 94.3mgFiber: 1.8gSugar: 24gVitamin A: 10.6IUVitamin C: 1.3mgCalcium: 17.9mgIron: 1.2mg
    Keyword blueberry cake, bundt cake, chocolate cake, chocolate ganache
    Tried this recipe?Let us know how it was!

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    About Megan Weimer

    Megan Weimer is the recipe developer, writer, and food photographer behind Dollop of Dough. Since 2021, she's been inspiring home bakers to create low-key, yet elevated desserts that range from traditional to allergy-friendly.

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    Comments

    1. Apurba Banerjee

      December 02, 2022 at 3:03 am

      5 stars
      This bundt cake is incredibly delicious and so easy to make! The notes are so easy to follow and Meg's gives good tips on when to add all the ingredients and when to wait and pour the ganache on the cake.

      Meg's recipes are easy to follow, fairly inexpensive ingredients and truly delicious.

      I can't wait for my friends to try it at their Holiday party.

      Reply

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    Hi there, I'm Megan!

    Welcome to Dollop of Dough! Here you will find recipes for desserts, drinks, and sweet snacks that are easy to prepare and delicious. There's gluten free, vegan, and paleo options abound!

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