Blueberry Chocolate Cake
This easy blueberry chocolate cake is a delicious chocolate cake bursting with sweet blueberries! It is topped with creamy chocolate sour cream frosting and fresh blueberries!
Servings: 9 pieces
Calories: 505kcal
Ingredients
Blueberry Chocolate Cake
- 1 ¼ cups granulated sugar
- 1/2 cup oil canola or vegetable
- 2 large eggs room temperature
- ½ cup sour cream room temperature
- 1¾ teaspoons vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup blueberries rinsed, patted dry, stems removed, plus more fresh blueberries for decorating
- ¼ cup hot water
Chocolate Sour Cream Frosting
- 5 tablespoons unsalted butter room temperature
- ¼ cup cocoa powder sifted
- 1 ¾ cups powdered sugar * sifted
- ⅓ cup sour cream
- ¾ teaspoon vanilla extract
- 1 pinch salt to taste
Instructions
Blueberry Chocolate Cake
- Spray an 8 or 9 inch cake pan with baking spray. Line the pan with parchment paper. Leave an overhang on both sides to make the cake easier to remove from the pan once baked.
- Preheat oven to 350 degrees Fahrenheit.
- Place the sugar in a large mixing bowl. Using an electric mixer on medium speed, beat in the eggs one at a time. Beat 1-2 minutes, until mixture lightens in color.
- Mix in the oil. Beat until oil is incorporated. Mix in the sour cream and vanilla extract.
- Mix in the cocoa powder.
- Add the flour, baking powder, baking soda, cinnamon and salt just til there are no streaks of flour in the batter. Beat in the hot water til combined. Use a spatula to gently fold in the blueberries.
- Pour cake batter into prepared pan. Bake 31-34 minutes or until a toothpick comes out clean when inserted in the middle of the cake.
- Remove cake from oven and place pan on a wire rack to cool completely.
Chocolate Sour Cream Frosting
- Add all the ingredients in a mixing bowl. Turn mixer on low and slowly turn it up to medium high. Beat 1-2 minutes until frosting is completely combined and smooth.*
Notes
Blueberries: Rinse, drain, and pat fresh blueberries very dry. Remove stems. For frozen blueberries, thaw and drain before using.
Frosting: If the frosting is too thin, add more sifted powdered sugar a few tablespoons at a time.
Storage: Store this blueberry chocolate cake in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days.
Nutrition
Serving: 1piece | Calories: 505kcal | Carbohydrates: 71g | Protein: 5g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 266mg | Potassium: 218mg | Fiber: 4g | Sugar: 53g | Vitamin A: 389IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg