Blueberry Chocolate Cake

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! The cake batter is simple to make in just one bowl, stays moist for days, and has a luscious dark chocolate ganache glaze. And the blueberry jam is made with just blueberries! What more could you ask for?

This bundt cake is made with alternative ingredients to make it more wholesome and a little healthier, but you can make it with your favorite baking pantry staples as well.

If you're a chocoholic, check out my fudgy almond brownies, salted brownie crinkle cookies, chocolate marble cookies, chocolate blackberry cupcakes, boozy chocolate truffles, and eggless double chocolate chip cookies!

Jump to:

• Why This Recipe Works
• Ingredients & Substitutions
• Helpful Equipment and Tools
• Step by Step Instructions
• Expert Baking Tips
• Additions and Variations
• Storage and Freezing
• Frequently Asked Questions
• More Cakes and Pies to Try
• 📖 Recipe
• 💬 Comments

Why This Recipe Works

• Moist and chocolatey- The sponge is soft, fluffy, and moist because of the hot water and Greek yogurt. Cocoa powder and chopped dark chocolate are used.
• Bundt cake- There's no layers or time-consuming assembly involved because the cake is baked in a bundt pan. All you have to do is drizzle ganache on top!
• Easy to make, easy clean up- The cake is made in one bowl. Clean up is super easy using non-stick bundt pan.
• Frozen or fresh blueberries- Blueberries out of season? You don't have to worry since you can use either frozen or fresh blueberries in this cake.

Ingredients & Substitutions

Here are some notes about the ingredients used. For the full list of ingredients, see the recipe card below.

• Avocado oil- I love avocado oil because of its neutral taste and healthy fats.
• Cocoa powder- I used dutch-processed because of its deeper flavor and color. You can also use natural cocoa powder, but the color and flavor will be slightly different.
• Hot water- Make sure it is steaming before adding to the cake batter.
• 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- Pull these out an hour before baking. Room temperature eggs will mix into the batter better.
• Plain Greek yogurt- Its creaminess keeps the cake moist and fluffy.
• Blueberries- They can be fresh or frozen regular or wild blueberries.
• Dark chocolate- This is for the ganache glaze. You can use semi-sweet or bittersweet chocolate, just don't use milk chocolate because it'll be too sweet.

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.
• 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.

Helpful Equipment and 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.

Step by Step Instructions

Here's how to make the blueberry chocolate cake. You need a small saucepan, large mixing bowl, whisk, measuring cups, measuring spoons, rubber spatula, non-stick bundt pan (capacity of at least 10 cups), and a medium mixing bowl.

Quick Overview

1. Make the blueberry jam filling.
2. Mix the dry ingredients and wet ingredients.
3. Mix the dry ingredients into the wet.
4. Pour cake batter and jam into pan.
5. Bake the cake.
6. Make the ganache.
7. Drizzle ganache on the cake.

Step by Step Instructions for the Cake

BEFORE YOU START - Position a rack in the center of the oven and preheat to 350F. Generously grease the bundt pan with butter or cooking spray. Then, take a spoonful of flour and lightly dust the greased pan and set aside.

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 sides of the pan. Add the rest of the batter on top and smooth.

STEP 6: Bake. Bake for 35-40 minutes at 350F 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. Let the cake cool completely before icing.

Step by Step Instructions for the Ganache

STEP 1: Heat the coconut 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 white part as you can (if you need a little liquid 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.

TIP - Watch the bowl carefully while its in the microwave so the mixture doesn't burn or 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

• For consistency, weigh your ingredients 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 the batter. Mix 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. This will take 1-2 hours, so you might want to wait to make the ganache. If the cake is hot, the ganache will melt and slide off.

Additions and Variations

• Use different berries to change the flavor! I love cranberries, huckleberries, and blackberries.
• Instead of ganache, you can frost the cake with buttercream or drizzle it with more blueberry jam or puree.

Storage and Freezing

• Refrigerator- The 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.
• Freezer- 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

More Cakes and Pies to Try

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