This rich and moist Chocolate Blueberry Cake is the perfect treat, made with a single layer chocolate cake and a fresh blueberry buttercream. The flavor combo is amazing!
This chocolate blueberry cake is a moist chocolate cake covered in the best blueberry frosting! This chocolate berry cake is made in a 9x13 pan, so it’s perfect to serve at birthday parties or any celebration!
This blueberry chocolate cake is the combo you never knew you needed! It’s so perfect for Summer, but you can make this cake all year long since you can use fresh or frozen blueberries.
Making this in a sheet pan is so much easier than a layer cake, but if you want to turn this chocolate berry cake into a layer cake then I’ve got your back!
Why You'll Love This Recipe
- This recipe is so easy to make and you need simple pantry ingredients that I bet you already have!
- The chocolate cake is super moist and soft thanks to buttermilk and oil.
- The blueberry frosting can be made with fresh or frozen blueberries, so you can make this cake all year long!
- It’s perfect for gatherings, birthday parties, or if you’re serving a crowd.
Ingredients
This list is full of pantry staples! Best part is you can use frozen blueberries. Find ingredient notes (including substitutions and swaps) below.
- Flour: I’ve tested this recipe with all-purpose flour.
- Cocoa Powder: I recommend using dutch-processed cocoa powder instead of natural cocoa powder. It’s much richer and it reacts differently with baking soda and baking powder.
- Buttermilk: this is going to make your cake super moist! You can make your own buttermilk if you don't have any on hand (see notes below)
- Oil: use a neutral oil, I like using vegetable oil but you could also use canola oil or sunflower oil.
- Blueberries: you’ll need fresh or frozen blueberries for both the cake and the buttercream. I love using frozen wild blueberries because I think they give you the best flavor, my favorite brand is Wyman’s!
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make this Blueberry Chocolate Cake
This recipe is pretty easy since it's not a layered cake. Follow along below.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt and combine everything together.
In a separate bowl, whisk the buttermilk, oil, eggs and vanilla extract together. Pour into the dry ingredients and mix until just combined.
Carefully add in the hot water and mix until combined. Pour into your prepared cake pan and bake for 30-40 minutes, or until the top is set and a toothpick inserted comes out with a few crumbs or is clean.
In the bowl of a stand mixer or a large bowl with a handheld mixer, beat the butter on high speed for 2-3 minutes. While the mixer is on low, add the powdered sugar a cup at a time.
Add the blueberry puree, vanilla extract and salt. Be sure to scrape down the sides of the bowl as needed. Turn the mixer to high speed and beat until light and fluffy. Frost your cake and enjoy!
Kelly's Top Tip
Want to use freeze-dried fruit for the frosting? Just use the frosting from my strawberry filled cupcakes and swap out the freeze-dried strawberries for freeze-dried blueberries.
Recipe Substitutions and Variations
- I prefer to use frozen wild blueberries (I think they taste better & give better color). You can make this with fresh blueberries, but just make sure they are in season and have good taste before cooking them down on the stove!
- If you want even more blueberry flavor, grind up some freeze-dried blueberries and add about a tablespoon to the buttercream in addition to the blueberry puree.
- You can make the blueberry puree ahead of time! Just place in an airtight container in the fridge before you’re ready to use.
- Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, and then filling the rest to the 1 cup line. Allow this to sit for 10 minutes, stir, and then you have homemade buttermilk!
Equipment Needed
This cake recipe couldn't be easier to make- all you need is a large bowl and a whisk! My favorite 13x9 pan is from USA pans.
For the frosting I recommend using a stand mixer or hand mixer to make things easier.
Also don't forget a good non-stick spray (preferably one with flour in it), it helps to get the cake out of the pan without it sticking.
How To Store
Keep this cake in an airtight container in the fridge for up to a week or at room temperature for 2-3 days.
To freeze, place slices in an airtight container in the freezer for up to 2 months. Let thaw before enjoying!
Frequently Asked Questions
Yes, just bake in two 9-inch round cake pans. I do recommend making a double batch of frosting though if you want to cover the whole cake in blueberry frosting!
You can use frozen blueberries, just make sure not to thaw them first.
Sure thing! Make the chocolate cake as is and make my strawberry frosting instead!
More Cake and Cupcake Recipes To Try
Looking for other recipes like this? Try these:
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📖 Recipe
Chocolate Blueberry Cake
Equipment
Ingredients
Cake
- 2 cups all-purpose flour spooned and leveled
- 1½ cups granulated sugar
- ¾ cup dutch-processed cocoa powder
- 2 teaspoon baking powder
- 1½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk at room temperature
- ½ cup vegetable oil
- 2 large eggs at room temperature
- 2 teaspoon vanilla extract
- 1 cup hot water
Blueberry Buttercream
- ½ cup blueberries frozen or fresh
- 1 cup butter softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350℉. Spray a 9x13 pan with non-stick cooking spray and set aside.
- In a large bowl or bowl of a stand mixer with a paddle attachment, add flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine.2 cups all-purpose flour, 1½ cups granulated sugar, ¾ cup dutch-processed cocoa powder, 2 teaspoon baking powder, 1½ teaspoon baking soda, 1 teaspoon salt
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla. Pour this into the dry ingredients and mix until combined.1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 2 teaspoon vanilla extract
- Carefully add in hot water and mix until fully combined.1 cup hot water
- Pour into the greased pan and bake for 30-35 minutes, or until the top is set and a toothpick inserted into the middle of the cake comes out clean or few crumbs.
- Allow the cake to cool completely on a wire cooling rack.
Make buttercream
- Add the blueberries to a saucepan and heat over medium heat for about 5 minutes, heating until the blueberries soften. Mash them with a fork or masher to break them up. Place them in the fridge to cool while making the rest of the frosting.½ cup blueberries
- In a large bowl or bowl of electric mixer with a paddle attachment, mix the softened butter on high for 2-3 minutes, or until light and fluffy.1 cup butter
- With the mixer on low, add in the powdered sugar, 1 cup at a time. Add in the blueberry puree, vanilla, and salt, mixing until combined, scraping down the sides of the bowl as needed. Turn the mixer to high and beat for another 1-2 minutes until light and fluffy. If needed, add more powdered sugar to make the frosting thicker. If too thick, add a teaspoon of milk or cream.3 cups powdered sugar, 1 teaspoon vanilla extract, pinch of salt, ½ cup blueberries
- Frost the fully cooled cake and slice into squares to serve.
Notes
- You can make the blueberry puree ahead of time! Just place in an airtight container in the fridge before you’re ready to use.
- Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, and then filling the rest to the 1 cup line. Allow this to sit for 10 minutes, stir, and then you have homemade buttermilk!
- Keep this cake in an airtight container in the fridge for up to a week or at room temperature for 2-3 days.
- To freeze, place slices in an airtight container in the freezer for up to 2 months. Let thaw before enjoying!
Nutrition
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Jan says
This chocolate cake + blueberry combo is to die for, the cake is so moist, and it makes the perfect amount of frosting.