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 like my chocolate ganache cake does. What more could you ask for?
One of my favorite things about this recipe is that you can make this cake with pantry staple ingredients or alternative ingredients, like coconut sugar and coconut cream, to make it a little more wholesome.
Another huge perk of this cake recipe is that it can be made with fresh or frozen blueberries. It's perfect to make when blueberries are out of season!
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.
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Ingredient Notes
Here are some notes about the ingredients used for the cake and the ganache topping. For quantities and the full instructions, 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. Don't worry, you won't be able to taste the 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 & 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.
How to Make a Blueberry Chocolate Cake
Here's how to make the chocolate cake, blueberry filling, and fudgy 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.
How to Make the Cake
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.
How to Make Chocolate 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.
- Use leftover blueberry filling. If you have filling leftover, use it to make blueberry cheesecake overnight oats or blueberry white chocolate cookies!
Additions and Variations
There are so many ingredients you can add to this recipe to make it your own! Here are some ideas to try:
- Change the berries: Use different berries to change the flavor! I love cranberries, huckleberries, and blackberries.
- Frosting: Instead of ganache, you can frost the cake with lavender buttercream or drizzle it with more blueberry jam or puree. You could also try a tangy cream cheese frosting.
- Nuts: Chopped nuts, such as almonds or walnuts, can add a nice crunch and nutty flavor to the cake.
- Lemon zest: Add some lemon zest to the cake batter for a bright and tangy flavor that pairs well with blueberries.
- Espresso powder: A small amount of espresso powder can enhance the chocolate flavor and add depth of flavor. Mix it with a little hot water before adding it to the batter.
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
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.
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.
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.
More Cakes and Pies to Try
📖 Recipe
Blueberry Chocolate Cake
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
Apurba Banerjee
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.