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Blueberry Chocolate Cake

No-Mixer Blueberry Chocolate Cake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 2 tsp vanilla extract
  • 1 cup fresh blueberries
  • ⅔ cup heavy cream
  • 4 oz semi-sweet chocolate, finely chopped

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment and grease sides.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. Add melted butter, sugars, eggs, buttermilk, and vanilla to the dry ingredients. Stir with a wooden spoon until smooth.
  4. Gently fold in blueberries just until distributed.
  5. Pour batter into prepared pan and bake 45–50 minutes, until a toothpick has moist crumbs.
  6. Cool in pan 10 minutes, then turn out onto a rack to cool completely.
  7. For ganache, heat heavy cream until steaming, pour over chopped chocolate, let sit 2 minutes, then whisk smooth.
  8. Pour ganache over cooled cake, let set 15 minutes, and slice.

Notes

If using frozen blueberries, do not thaw them and toss with a teaspoon of flour before folding in; the bake may need an extra 3–5 minutes. The ganache sets to a soft fudge texture at room temperature and firms up like a truffle in the fridge.