This blueberry chocolate cake has 3 fudgy and moist chocolate cake layers filled with blueberry compote. It's frosted with creamy blueberry frosting and has milk chocolate ganache swirled on top of the cake. It's the most indulgent, beautiful cake for Summer!
If you haven't tried blueberries and chocolate together, you're in for a treat. This blueberry chocolate cake is a layer cake with the perfect combination of rich and fruity flavors.
The base is a rich chocolate cake (I used the same recipe for this chocolate pistachio cake) with homemade blueberry cake filling bursting with fresh jammy flavor. The fluffy blueberry buttercream adds even more blueberry flavor and the shiny ganache topping ties everything together for the perfect balance!
I have lots of blueberry recipes on my website, like my wild blueberry upside-down cake, blueberry crumble cheesecake, and blueberry cheesecake cookies!
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Why You'll Love This Recipe
- Rich, decadent chocolate cake- Like my chocolate ganache cake, truffle cake, and crunch cake, this chocolate blueberry cake has ultra moist cake layers with Dutch-processed cocoa powder. If you're a chocolate lover, this is the cake for you!
- Jammy blueberry filling- The filling is made with frozen blueberries so you can make this cake year-round!
- Blueberry frosting- The frosting is made with freeze-dried blueberries for a natural blueberry flavor. This is a shortcut so you don't have to make more blueberry sauce. They also give the frosting a natural purple hue!
- The perfect special treat- There are quite a few steps needed to complete this cake, but all of them are easy, especially if you follow the step by step instructions below. It's a labor of love and perfect for a birthday celebration or any special occasion.
Ingredient Notes
Here are some notes about the ingredients used. For quantities and full instructions, see the recipe card below.
- Cocoa powder- I love dutch-process cocoa powder, which is has its acidity neutralized for a deeper color and flavor. Unsweetened natural cocoa powder works too, but the color and flavor will be lighter. You can also use a combination like I did in this chocolate espresso cake.
- Vegetable oil- Oil-based cakes are super moist and stay that way for days! You can use any neutral oil like canola oil or avocado oil. Olive oil is a good option, but avoid coconut oil.
- Granulated sugar- Sweetens the cake but also keeps it moist- which is why it's important to not reduce the sugar!
- Large eggs- Room temperature eggs bind all the ingredients together and add lift and richness.
- Sour cream- This adds a slight tang and creamy texture to the cake. Make sure it is full fat!
- Buttermilk- I love to bake with buttermilk but it has acid that cuts the gluten strands, creating a super fluffy, tender cake.
- All purpose flour- I use this flour in most of my cake recipes. I highly recommend weighing it in grams with a digital scale since it's easy to overmeasure!
- Baking powder and baking soda- These leaveners react with heat and acid to help the cake rise. Make sure to check the expiration date before using! Ideally you should replace these every 6 months so they don't lose potency.
- Blueberries- Use frozen regular blueberries or wild blueberries to make the blueberry cake filling. Frozen blueberries have more water than fresh ones, which creates the perfect jammy consistency!
- Lemon juice- Fresh lemon juice enhances the tartness of the blueberries in the filling.
- Unsalted butter- Use softened unsalted butter in the buttercream to control the amount of salt.
- Powdered sugar- This sweetens the buttercream and adds structure by drawing out extra moisture. It's also known as confectioners sugar or icing sugar.
- Chocolate (not pictured)- You can use milk chocolate chips or a chopped chocolate bar for the ganache. Semi-sweet chocolate works too, but I'd avoid dark or bittersweet chocolate because the extra cocoa solids in it makes the ganache too thick.
- Heavy cream (not pictured)- Creates a glossy, smooth emulsion with the chocolate for the ganache. Don't substitute milk or half and half! The ganache will be way too thin.
How to Make the Chocolate Cake
Step 1: Start by whisking the cocoa powder and boiling water together in a large bowl. This blooms the cocoa and strengthens the flavor.
Step 2: Whisk in the vegetable oil, sugar, eggs, and sour cream.
Step 3: Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until no streaks of flour remain.
Step 4: Pour the chocolate cake batter into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Transfer to a wire rack and cool completely.
Making the Blueberry Filling
Step 1: Add frozen blueberries, sugar, and lemon juice to a saucepan over medium-low heat. Cook for 10 minutes while gently stirring until the blueberries release their juices.
Step 2: Bring the mixture to a simmer and cook for 10 more minutes.
Step 3: Finally, bring to a boil, immediately take off the heat, and pour into a heatproof bowl or jar. Cool to room temperature and chill in the refrigerator for 1-2 hours.
How to Make the Frosting
Step 1: Pulse the freeze-dried blueberries into a powder. Then cream the room temperature butter and salt on medium-high speed for 10 minutes.
Step 2: Gradually mix in the powdered sugar on low speed one cup at a time.
Add the blueberry powder and vanilla, mixing on medium speed until creamy and well combined.
Making the Ganache
Step 1: Place your chocolate chips in a medium bowl. Microwave the heavy cream in a separate bowl for about 1 minute. Pour over the chocolate and let sit for 30 seconds.
Step 2: Whisk the chocolate and cream together until smooth.
Cover with a piece of plastic wrap touching the surface and refrigerate for 1-2 hours until it thickens to a peanut butter consistency.
Assembling the Cake
Step 1: Fit a piping bag with a large piping tip and fill with frosting. Place one cake layer on a cake stand and spread ½ cup frosting on it.
Pipe a circle around the edges of the cake and fill the center with blueberry jam. The frosting acts as a dam to keep the filling from seeping out.
Step 2: Repeat the first step with the second layer, then place the last layer on top with the flat side facing up.
Apply a crumb coat of frosting all over the cake, then chill for 20 minutes, or until the frosting is dry to the touch.
Step 3: After the crumb coat has chilled, apply the final coat of frosting, smoothing it out with a bench scraper.
Step 4: Spread the ganache on top of the cake and add fresh blueberries. Slice and enjoy!
Expert Baking Tips
- Use room temperature ingredients. Pull your eggs, sour cream, buttermilk, and butter out of the refrigerator 1-2 hours before you start baking to reach room temperature. They will mix in better for a velvety smooth batter and frosting!
- 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.
- Let the cake cool completely before decorating. It will take 1-2 hours for the cakes to reach room temperature, so you might want to wait to make the ganache. If the cake is hot, the frosting and ganache will melt and slide off.
- Use leftover blueberry filling. If you have filling leftover, use it to make blueberry cheesecake overnight oats or a yogurt parfait!
More Cake Recipes to Try
📖 Recipe
Blueberry Chocolate Cake
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
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Ingredients
Chocolate Cake
- 75 grams dutch processed cocoa powder
- 180 grams hot water
- 120 grams vegetable oil
- 280 grams granulated sugar
- 2 large eggs room temperature
- 120 grams sour cream room temperature
- 1 tablespoon vanilla extract
- 120 grams buttermilk room temperature
- 180 grams all purpose flour
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
Blueberry Filling
- 150 grams frozen blueberries
- 50 grams granulated sugar
- 1 teaspoon lemon juice
Blueberry Frosting
- 28 grams freeze-dried blueberries
- 227 grams unsalted butter room temperature
- ½ teaspoon salt
- 200 grams powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 120 grams milk chocolate chips
- 60 grams heavy cream
Instructions
Chocolate Cake
- Preheat the oven to 350°F/180°C. Line 3 6-inch round cake pans with parchment paper and set aside.
- Whisk cocoa powder and hot water together in a large bowl until there are no lumps to bloom the cocoa.75 grams dutch processed cocoa powder, 180 grams hot water
- Add the vegetable oil, sugar, eggs, sour cream, and vanilla. Whisk vigorously until combined. Stream in the buttermilk.120 grams vegetable oil, 280 grams granulated sugar, 2 large eggs, 120 grams sour cream, 1 tablespoon vanilla extract, 120 grams buttermilk
- Use a rubber spatula to fold flour, baking powder, baking soda, and salt into the bowl until the dry streaks of flour disappear.180 grams all purpose flour, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, 1 teaspoon salt
- Evenly pour the batter into the cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Remove from the oven and let cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.
Blueberry Filling
- Place frozen blueberries, sugar, and lemon juice in a saucepan over medium-low heat. Cook for 7-10 minutes, stirring gently, until the blueberries release their juices.150 grams frozen blueberries, 50 grams granulated sugar, 1 teaspoon lemon juice
- Bring the mixture to a simmer and stir continuously for an additional 10 minutes. Use your spatula or a fork to mash the softened berries.
- Bring the mixture to a boil. As soon as it starts boiling, remove it from the heat and transfer it to a heat-proof bowl or jar. Cool to room temperature and chill in the fridge for 1-2 hours.
Blueberry Frosting
- Grind freeze-dried blueberries into a fine powder using a food processor or blender. Set the powder aside.28 grams freeze-dried blueberries
- Place room temperature butter and salt in the bowl of a stand mixer or use a hand mixer. Beat on medium-high speed for 10 minutes, pausing after 5 minutes to scrape the sides of the bowl with a rubber spatula.227 grams unsalted butter, ½ teaspoon salt
- When the butter is fluffy, gradually add the powdered sugar while mixing on low speed.200 grams powdered sugar
- On medium-low speed, blend in the blueberry powder and vanilla extract.1 teaspoon vanilla extract
Chocolate Ganache
- Place chocolate chips in a heat-safe bowl. Warm the heavy cream in a medium bowl in the microwave for 1 minute or until it begins to bubble around the edges. Pour it over the chocolate and let sit for 30 seconds.120 grams milk chocolate chips, 60 grams heavy cream
- Gently whisk the chocolate and cream together until they are smooth and fully blended.
- Place plastic wrap over the bowl and chill for 1-2 hours until thickened to a soft, pliable consistency.
Assembly
- Transfer the frosting to a piping bag fitted with a tip. Place one cake layer on a cake stand and pipe a thick border of frosting around the edges. Fill the center with half of the blueberry filling. Repeat with the second layer.
- Place the last layer on top with the flat side facing up. Spread a thin coat of frosting all over the cake to lock in crumbs (crumb coat). Chill in the fridge for 20 minutes until the frosting is dry to the touch.
- Apply a final thick layer of frosting all over the cake, smoothing with an offset spatula and icing smoother.
- Spread the ganache on top of the cake. Garnish with fresh blueberries, flowers, sprinkles, or other decoration. Slice and enjoy!
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.