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Chocolate Blueberry Cake
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Chocolate Blueberry Cake

A chocolate loaf cake filled with Maine blueberries and chocolate chips
Course Dessert
Cuisine American
Keyword blueberries, chocolate, chocolate cake
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 10
Author theforkedring

Ingredients

  • 2 whole eggs
  • 3/4 cup white sugar
  • 1/3 cup vegetable oil
  • 2 tbsp sour cream
  • 1 1/2 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 cup AP flour
  • 1/3 cup + 2 tsp cocoa powder
  • 3/4 tsp ground cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/4 cup boiling coffee
  • 2 cups Maine blueberries
  • 1 cup chocolate chips
  • 1 1/2 cups powdered sugar
  • 2 tsp lemon juice
  • 1/3 cup blueberry juice / puree

Instructions

  • Preheat oven to 350°F.
  • In a stand mixer, whip eggs and white sugar on high speed for 5-7 minutes until fluffy.
  • Turn speed down to medium and slowly pour in vegetable oil. Then, add sour cream, vanilla extract, and buttermilk.
  • In a large bowl, sift together AP flour, cocoa powder, cinnamon, baking powder, baking soda, and salt.
  • Remove bowl from stand mixer and incorporate dry ingredients into cake batter, 1/3 at a time, with a silicon spatula.
  • Heat coffee in a heat-proof container until nearly boiling. Add to cake batter and carefully mix with spatula until a smooth batter forms.
  • Add cleaned blueberries and chocolate chips and fold through.
  • Line a 9” loaf tin with parchment paper. Pour in the cake batter and smooth on top.
  • Bake for 60 - 75 minutes until the cake springs back when pressed. Let cool for 30-60 minutes.
  • Remove cake from loaf tin and peel off parchment paper. In a separate bowl, mix together powdered sugar, lemon juice, and blueberry juice / puree.
  • The glaze should be pourable but thick. When cake is cool, spread glaze over the top. Slice and serve with extra blueberries.

Notes

  • When making glaze, add lemon juice first, then as much blueberry juice as needed. Even a few drops can make it too runny, so be careful. 
  • You can always add more powdered sugar if your glaze is too runny. I add a pinch of salt, too, to cut through the sweetness. 
  • You can use store-bought blueberries or fresh high bush Maine blueberries. Just use less blueberries if you opt for the bigger variety.