The best chocolate blueberry cake ever! This chocolate cake with berries recipe has blueberry buttercream frosting and my homemade blueberry cake filling! You're gonna love this berry chocolate cake!
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And if you like the berry flavors in this chocolate berry cake, try my Smoothie Recipes Without Yogurt, my Blueberry Cream Cheese Bars, and my Strawberry Banana Sorbet!
Chocolate Blueberry Cake Recipe
If you love blueberries and chocolate, this blueberry chocolate cake is perfect for you! A chocolate blueberry dessert combines two of the most amazing flavors -- the richness of chocolate meets the sweet tart flavor of blueberry filling, and that creamy buttercream frosting!
The cake layers are the same recipe as my Matilda Cake and my Chocolate Cake with Cream Cheese Frosting, and this recipe uses my Blueberry Cake Filling!
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Chocolate Cake with Berries
This berry chocolate cake features rich chocolate cake layers, a homemade sweet and tart blueberry cake filling, and a creamy blueberry frosting. You might think it's a difficult recipe to follow, but it's simpler than you think!
The chocolate layers require no softening of butter and can be mixed up by hand in one bowl, and the blueberry filling plays double duty -- we're using it in the frosting, too!
Do blueberries and chocolate go well together?
Chocolate and blueberry absolutely go well together! The natural tartness of blueberries adds a nice contrast to the rich cocoa flavor in these chocolate cake layers. It's an unexpected combination, but this chocolate cake with blueberries brings them together so well. And if you're a blueberry lover, try my Lemon Blueberry Mascarpone Cake!
Blueberry Chocolate Cake Ingredients
We'll start with our moist chocolate cake layers -- here's what you'll need to make them:
- white sugar - I like to use white granulated sugar in this blueberry chocolate cake recipe for a delicious sweetness!
- all-purpose flour - Measure your all-purpose flour by weight with a kitchen scale to make sure you don't accidentally add too much.
- cocoa powder - for this easy blueberry and chocolate cake recipe, we're going for unsweetened Dutch-process cocoa powder to give it a richer chocolate flavor. If you can't find it, you can also use natural cocoa powder.
- baking powder and baking soda - leavening agents like baking powder and baking soda add a nice lift to this cake!
- salt - adding just a bit of salt brings out the chocolatey flavors and offsets the sweetness in this chocolate and berry cake!
- oil - we're using vegetable oil instead of butter which makes our Matilda chocolate cake recipe easy and moist! It's a method I use in my Chai Spice Bundt Cake, and I love it!
- eggs - make sure your eggs are at room temperature before you mix them in. If they feel cold to the touch, submerge them in a bowl of lukewarm water for 15 minutes.
- vanilla - for the best flavor, I like to use pure vanilla extract. Or you can make your own!
- full-fat buttermilk - like your eggs, your buttermilk should be at room temperature.
- hot coffee - this is a trick to help bring out those chocolatey flavors even more!
- cake release - I usually use baking spray with no problems, but you can also use "cake goop": equal parts shortening, flour, and vegetable oil. Mix them with an electric mixer and use a pastry brush to brush a thin later of the goop onto your cake pan. Your cake will come right out!
Then, we're topping our cake with that amazing blueberry frosting! Here's what you'll need for it:
- butter - I use unsalted butter for this recipe, but if you use salted butter you can just omit the salt.
- powdered sugar - adds the sweetness and texture that makes our frosting amazing!
- heavy cream - adds to the perfect texture for this blueberry frosting!
- vanilla - the flavor of pure vanilla extract rounds out this frosting perfectly.
- blueberry cake filling - we're using my Blueberry Cake Filling to fill in between our cake layers, and we're also adding it to our frosting to add amazing blueberry flavor and color! If you're on a time crunch, you can always use store-bought blueberry jam!
- salt - to bring out all these lovely flavors!
See recipe card for quantities.
Equipment
We'll be making this moist chocolate blueberry cake in two 8-inch round cake pans. And since this recipe is an easy one-bowl recipe, you won't need a mixer for the cake layers.
To make the frosting, I recommend an electric mixer -- either a stand mixer or a hand mixer, to get the perfect fluffy texture. You'll also want a piping bag and tips to help you assemble and decorate your cake.
I recommend a large mixing bowl, a whisk, and a rubber spatula for mixing the batter . You may also want to have a wire rack to help the cake cool more quickly. And of course, I always recommend a kitchen scale for measuring dry ingredients.
Instructions
The recipe card below will give you detailed step-by-step instructions for making this chocolate blueberry dessert, as well as full ingredient measurements and a recipe video! But here's a quick look at how you'll make this recipe!
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add wet ingredients -- first stir in oil to coat dry ingredients, then mix in eggs and buttermilk, mixing well with a rubber spatula after each addition.
Pour in hot coffee and mix gently until mixture is just combined.
Pour cake batter evenly into parchment paper lined 8 inch cake pans and bake!
Prepare blueberry cake filling and allow to cool to room temperature.
Once cake layers are cool, make frosting by creaming together butter and powdered sugar until fluffy.
Add heavy cream, vanilla, and some of your blueberry filling to finish out your frosting.
Assemble your cake with the cake layers, blueberry filling, and blueberry buttercream frosting.
Hint: Pipe a ring around each cake layer to surround your blueberry filling and keep it from leaking out.
Berry Chocolate Cake Variation
I love this cake with its blueberry filling and frosting, but if you want to switch it up a bit and make a mixed berry version, you can! Just grab a triple berry blend frozen mixture and follow the recipe as usual!
Storage
You can store this moist blueberry chocolate cake in the refrigerator, covered, for up to four days. You'll want to let it come to room temperature before serving.
You can also freeze this easy chocolate blueberry cake, well wrapped in an airtight container, for up to two months.
Frequently Asked Questions
It sure does! The sweet, tangy flavor of blueberries is a great complement to the rich chocolate flavor in this cake. I've loved this flavor combination ever since I tried the Brookside blueberry chocolates!
You can use either! I prefer using frozen blueberries in the blueberry sauce for this cake, so that I can just take them out of the bag. I do like to have some fresh blueberries on hand to add to the top of the layer cake as decoration.
When you use fresh berries, you'll want to make sure that your berries are well washed before adding them to your blueberry cake filling.
Moisture in a cake is largely created by the fat used in the recipe -- you can use butter, oil, or shortening, for example. This blueberry chocolate cake recipe uses oil, which has no water in it that may evaporate during baking, so it keeps much more of that moist texture we all love!
You can make a quick buttermilk substitute! Just measure out 1 cup of whole milk and replace 1 tablespoon of it with lemon juice or vinegar. Then let it sit a few minutes and add it in to your chocolate cake batter!
Top Tip
For the best results, don't forget to measure your flour by weight with a kitchen scale! It'll help ensure accurate measurements and prevent a dry cake!
Related
Looking for other recipes like this one? Try these:
Pairing
These are my favorite dishes to serve with this chocolate blueberry cake recipes:
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
Ingredients
- baking spray
- 2 cups (400 g) granulated sugar
- 2 cups (250 g) all-purpose flour - measured by weight using a kitchen scale or with the spoon and level method
- ¾ cup (85 g) unsweetened Dutch-process cocoa powder
- 1 ½ teaspoon (6 g) baking powder
- ½ teaspoon (2 g) baking soda
- ¾ teaspoon (5 g) salt
- ¾ cup (177 ml) vegetable oil
- 2 large eggs - room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- 1 cup (237 ml) buttermilk - room temperature
- 1 cup (237 ml) hot brewed coffee
Blueberry Frosting
- 2 cups unsalted butter - room temperature
- ⅓ cup heavy cream - room temperature
- 2 teaspoon pure vanilla extract
- ½ teaspoon salt
- 6 cups powdered sugar
- blueberry cake filling - cooled to room temperature, divided
Instructions
- Preheat oven to 350°F. Line three 8-inch round cake pans with parchment paper and spray with baking spray.baking spray
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.2 cups all-purpose flour, ¾ cup unsweetened Dutch-process cocoa powder, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, 2 cups granulated sugar
- Stir in vegetable oil until dry ingredients are well coated, followed by eggs and vanilla.¾ cup vegetable oil, 2 large eggs, 2 teaspoon pure vanilla extract
- Stir in buttermilk until combined, then carefully pour in hot coffee and stir until smooth.1 cup buttermilk, 1 cup hot brewed coffee
- Add batter evenly to prepared cake pans and bake in preheated oven for 20 minutes, or until a toothpick entered into the center of the cakes comes out smooth or with moist crumbs.
- Cool cake layers slightly in cake pans, then transfer to a wire rack to cool completely before adding frosting.
Blueberry Buttercream Frosting
- Beat softened butter in a large bowl until smooth.2 cups unsalted butter
- Gradually add powdered sugar while mixing on low until combined. Mix in heavy cream, then turn speed to high and mix another 2 minutes.6 cups powdered sugar, ⅓ cup heavy cream
- Add vanilla, salt, and ½ cup blueberry cake filling. Mix another 2 minutes, or until light and fluffy.2 teaspoon pure vanilla extract, ½ teaspoon salt, blueberry cake filling
- Spread a thin layer of frosting on cooled cake layer and pipe a barrier of frosting around the top of the cake layer. Fill in the layer with half of remaining blueberry cake filling.blueberry cake filling
- Repeat with second chocolate cake layer, and finish frosting the cake with your remaining frosting.
Video
Notes
Nutrition
Last Updated on June 27, 2025 by Chenée Lewis
Chenée Lewis says
We couldn't get enough of this cake! I'm positive you'll love it too!