Chocolate Blueberry Cake

This chocolate blueberry cake is made with a rich, moist chocolate cake, fresh blueberry compote and a smooth and delicious chocolate buttercream frosting. It's the perfect combination of rich chocolate decadence and bright blueberry flavor! The cake base isn't overly sweet and matches perfectly with the sweet, delicious chocolate buttercream frosting. You've got to try this recipe!

If you love chocolate cake and want to step it up to the next level, this is the cake recipe for you! This chocolate cake recipe is so easy so even if you've never made a cake from scratch I promise you'll be able to make this. There aren't any crazy ingredients in the cake and you likely have most of them in your pantry already. Looking for something a bit easier? Try our classic chocolate cake recipe.

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Jump to:

• Why You'll Love this Blueberry Chocolate Cake
• What Makes A Chocolate Blueberry Cake
• Ingredients You Need for Chocolate Blueberry Cake
• Step-by-step Instructions
• FAQs
• Assembly
• Storage
• More Cake Recipes to Try
• Chocolate Blueberry Cake
• Blueberry Compote

Why You'll Love this Blueberry Chocolate Cake

• Flavor. This cake combined homemade fruit compote and chocolate frosting--what is better? We use fresh blueberry compote and I promise it's easier to make than you expect.
• Super moist! This chocolate cake maintains is super moist texture from the vegetable oil we add.
• E-A-S-Y. Okay, so i'll admit there are several steps here to put the entire cake together, but each of the steps is pretty easy and I've outlined the steps below.

What Makes A Chocolate Blueberry Cake

• Chocolate Cake Layers - rich, moist chocolate cake layers.
• Blueberry Compote - homemade blueberry compote.
• Chocolate Frosting - rich and decadent chocolate buttercream whipped to perfection.

Ingredients You Need for Chocolate Blueberry Cake

Here are some important notes about the ingredients used in this recipe and substitutions if needed. The full ingredient list is included below in the recipe card.

• Flour. I use all purpose flour, it helps build stability in the cake.
• Unsweetened Cocoa Powder. If you want an extra rich, dark cake you could use ½ black cocoa powder and ½ regular unsweetened cocoa powder.
• Sugar. Regular granulated sugar will work perfectly.
• Vegetable Oil. This is going to help maintain an extra moist cake!
• Blueberries. You can use fresh or frozen blueberries for the compote. I use frozen in order to reduce the overall cost of the cake.
• Eggs. If you want to substitute eggs, replace them with ¼ cup unsweetened apple sauce per egg required.
• Buttermilk. This provides a slight tang to the chocolate cake. If you don't have any, simply add 1 tablespoon white vinegar per cup of milk required. It will curdle and look gross, but I promise it works!

Step-by-step Instructions

Make Chocolate Cake

• Mix together dry ingredients. Flour, sugar, cocoa powder, baking soda, baking powder and salt.
• Mix together wet ingredients. Milk, eggs, vanilla, water, and oil. Mix until completely combined. We want the mixture completely incorporated.
• Combine the wet and the dry ingredients. Mix well, but do not over-mix. You'll end up with dense cake or they mix sink if you over-mix.
• Pour into greased cake pans and bake. Don't over fill your pans or over bake! You don't want dry cake - yuck.

Make Blueberry Compote

Step 1. If using fresh blueberries, wash and remove stems. If using frozen blueberries, there is no need to wash them. Place them right into the saucepan.

Step 2. Whisk together cornstarch and cold water.

Step 3. In a medium saucepan over medium heat, combine 1 ½ cups of blueberries, lemon juice and the cornstarch/water mix, and sugar.

Step 4. Heat for 5-6 minutes until the blueberries begin to soften and burst! My favorite part.

Step 5. Add the remaining ½ cup of blueberries and allow to cook for another 3 minutes until the mixture thickens. It should resemble the texture of jam but with larger blueberry pieces. If your mixture is not thickening, you can add more cornstarch/water mixture.

Make sure your blueberry compote is completely cooled before using it on your cake!

Make Chocolate Frosting

Step 1. Cream butter for 4-5 minutes until smooth and light in color. Scrape down the sides.

Step 2. Add powdered sugar one cup at a time allowing it to fully incorporate. Make sure the mixer is on low speed so it doesn't explode in your face! I've done it before --ha ha.

Step 3. Add in the cocoa powder, salt, vanilla and heavy cream. Begin mixing on low before turning to high speed. You'll want to mix until the frosting has become light in color and is easily spreadable.

FAQs

Assembly

Allow your cake layers to cool completely before beginning the frosting process. If you cake layers are even a tiny bit warm, your buttercream will melt and the cake will lean.

Place your cake layer on a flat surface. Use a serrated knife to cut off any doming. You can use the cake tops to make cake pops, or eat the scraps!

Spread frosting on the cake making sure to create a border of buttercream toward the outside of the cake. This will help keep the blueberry compote from leaking out of the cake.

Use a spoon to put blueberry compote into the centre of the cake. Do not allow the compote to be higher than the level of the outer buttercream border or it will leak out when the next cake layer is placed on top.

Repeat this process!

Storage

This cake should be stored in the refrigerator. Once you slice into the cake, it's important to place a piece of plastic wrap on the open exposed cake in order to prevent it from drying out in the fridge.

More Cake Recipes to Try

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