Best 2 Chocolate Blueberry Cake Recipes

Step into the realm of culinary delights with our comprehensive guide to crafting the ultimate chocolate blueberry cake. Bursting with rich cocoa and succulent blueberries, this delectable creation offers a harmonious blend of flavors that will tantalize your taste buds. Whether you are a seasoned baker or just starting your journey, this article will equip you with the knowledge and techniques required to create a showstopping masterpiece that will be the highlight of any occasion. From selecting the finest ingredients to mastering the perfect baking techniques, this culinary adventure will guide you through each step to ensure a luscious, moist cake that marries the decadence of chocolate with the sweetness of blueberries. Get ready to embark on a delightful journey as we explore the secrets of baking the best chocolate blueberry cake.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING RECIPE - (4.3/5)

Lemon-Blueberry Cake with White Chocolate Cream Cheese Frosting Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 11

Ingredients

3-1/3 cups cake flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
2 cups sugar
1/3 cup fresh lemon juice
1 tsp grated lemon zest
4 large eggs
1 cup + 2 Tbsp buttermilk
2-1/2 cups fresh blueberries

Steps:

Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper. Whisk together flour, salt, baking powder and baking soda in a bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended. Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans. Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks. TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve. Notes WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature. Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner's (icing) sugar, beating until smooth and creamy.

WHOLE WHEAT CHOCOLATE-BLUEBERRY CAKE

Whole Wheat Chocolate-Blueberry Cake image

Dorothy Olsen, of Provo, Utah, won both the $25,000 Grand Prize and the Good and Healthy category in the 2010 Annual Recipe Challenge with her delicious and wholesome cake recipe. An easy sauce of blended blueberries and light whipped dessert topping dresses the decadent dessert.

Provided by Annacia

Categories Dessert

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

1 cup whole wheat flour
1 cup Splenda sugar substitute (or sugar)
6 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
1/2 cup fresh blueberries
1/4 cup egg white (or 1 egg)
1 cup frozen light whipped dessert topping, thawed
1/2 cup semisweet chocolate piece
fresh blueberries (and or or Blueberry Sauce see recipe below)

Steps:

Preheat oven to 350 degreesF.
In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In blender combine water, blueberries, and the egg.
Cover and blend until smooth.
Add to flour mixture.
Whisk until well combined.
Pour into greased 8x8x2-inch baking pan.
Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.
In small microwave-safe bowl combine dessert topping and chocolate pieces.
Micro-cook, covered, on 50 percent power (medium) 1 minute.
Stir until smooth.
Let stand 5 minutes.
Pour onto cooled cake, spreading evenly.
Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
*BLUEBERRY SAUCE:.
In blender combine 1/2 cup frozen light whipped dessert topping, thawed, and 1/2 cup fresh blueberries. Cover and blend until smooth.

Tips:

For a richer chocolate flavor, use a combination of unsweetened and semisweet chocolate chips.
Make sure the blueberries are dry before folding them into the batter. Otherwise, they will bleed into the batter and turn it blue.
Do not overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
For a creamier frosting, beat the butter and cream cheese together until light and fluffy before adding the powdered sugar.

Conclusion:

This chocolate blueberry cake is a delicious and easy-to-make treat that is perfect for any occasion. The moist chocolate cake is studded with sweet blueberries and topped with a creamy chocolate frosting. Follow the tips above to ensure that your cake turns out perfect every time.