Blueberry Chocolate Cake with Cream Cheese Frosting Recipe

Ingredients

Chocolate Cake

• 1 cup (120g) all purpose flour
• ⅓ cup (33g) Dutch Process Cocoa powder
• ½ cup (100g) granulated sugar
• ½ cup (100g) brown sugar
• 1 teaspoon espresso powder (or instant espresso powder)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg, room temperature
• ½ teaspoon vanilla extract
• ¼ cup neutral oil (vegetable, canola, or light olive oil)
• ½ cup Buttermilk, room temperature
• ½ cup hot coffee

Blueberry Jam

• 1 cup frozen blueberries (fresh can be used too)
• 1 tablespoon granulated sugar
• 1 teaspoon cornstarch
• ¾ teaspoon lemon juice
• Zest of one lemon

Blueberry Cream Cheese Frosting

• 6 oz. cream cheese, cold block, full fat
• 4 tablespoon unsalted butter, room temperature
• ¼ teaspoon salt
• 1½ cups powdered sugar
• ¼ cup blueberry jam

Instructions

1. Preheat the oven to 350°F. Grease an 8 inch round cake pan and line with parchment paper to prevent sticking.
2. In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar until fully combined.
3. In another bowl, beat the egg, vanilla extract, neutral oil, and buttermilk until smooth and incorporated. Gradually add the dry ingredients and whisk until combined; the mixture will be thick.
4. Slowly mix in the hot coffee until the batter is smooth and uniform in consistency.
5. Pour the batter into the prepared pan and bake for 35 minutes until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and let it cool completely before adding frosting.
7. In a medium saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest. Cook, stirring frequently, for 5 minutes until the blueberries soften and the mixture thickens.
8. Remove the saucepan from heat and mash the blueberries using a meat mallet, potato masher, fork, or spoon until most are mashed but still retaining some texture.
9. Return the mixture to heat and stir for 30 seconds more. Remove from heat, transfer to a heatproof bowl, and let come to room temperature before use.
10. In a medium bowl, beat cold cream cheese, butter, and salt until smooth, about 3 minutes. Gradually add powdered sugar half a cup at a time, beating after each addition until fully incorporated. Finally, beat in the blueberry jam until completely combined. Refrigerate for 20 minutes to firm up before frosting.
11. Place the cooled cake layer on a serving platter. Spread the frosting evenly over the cake. Dollop a few tablespoons of blueberry jam on top and swirl it gently with a butter knife. Garnish with fresh blueberries and serve.
12. Store leftover cake covered in the refrigerator for 3-5 days. Before serving, let the cake sit at room temperature for 20-30 minutes to soften the frosting.

Notes

• Use fresh blueberries instead of frozen for a fresher taste in the jam if preferred.
• If you don’t have espresso powder, instant coffee powder can be substituted to enhance the chocolate flavor.
• Make sure all wet ingredients are at room temperature for better batter consistency.
• Allow the cake to cool completely before frosting to avoid melting the frosting.
• Refrigerating the frosting before applying helps it hold shape better on the cake.
• Use a toothpick to check doneness; if it comes out clean, the cake is fully baked.