Meg + Matcha
Moist chocolate bundt cake filled with blueberry jam and topped with ganache.
This blueberry chocolate cake is a moist chocolate bundt cake with a swirl of fresh blueberry jam. It's topped with chocolate ganache. The cake has a perfect balance of rich and fruity flavors.
Blueberries, flour, cocoa powder, baking soda, salt, oil, vanilla, sugar, water, eggs, yogurt.
Add the blueberries to a small pan on medium heat. Smash the berries using a fork as they cook. Turn off the burner and set the saucepan aside.
Whisk the dry ingredients together in a separate bowl. Mix the oil and coconut sugar together in a large bowl. Whisk in the water and then add the eggs. Mix well.
Mix the dry ingredients into the wet ingredients with a rubber spatula until just combined. Add Greek yogurt and scrape the sides of the bowl.
Pour ⅔ of the batter into the prepared bundt cake pan. Then, scoop the blueberry preserves on top. Add the rest of the batter on top and smooth.
Bake for 35-40 minutes at 350F until a toothpick or skewer inserted into the center comes out with just a few moist crumbs.
Let the cake cool, pour ganache on top, and enjoy! Want to make this recipe? Check out the full recipe at:
Easy and delicious sweets and snacks with a healthy twist.