Blueberry Chocolate Cake Recipe

Rich chocolate and tangy blueberries pair well in this blueberry chocolate cake. This rich cake will satisfy your sweet tooth whether you're celebrating or just craving a treat. It's easy to make and delicious, making everyone want seconds.


– 1 1/2 cups all-purpose flour – 3/4 cup unsweetened cocoa powder – 1 1/2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 cup granulated sugar – 1/2 cup vegetable oil – 2 large egg – 1 teaspoon vanilla extract – 1 cup buttermilk – 1 1/2 cups fresh blueberries, washed and dried


Heat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Sift flour, cocoa powder, baking powder, baking soda, and salt in a medium basin. Set aside. Sugar, vegetable oil, eggs, and vanilla essence should be properly mixed in a big bowl.  

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In alternate batches, add the dry ingredients to the wet ingredients and buttermilk, mixing until just mixed. Do not overmix. Stir in blueberries with a spatula. Fill the cake pan with batter and spread evenly. 

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Bake for 30–35 minutes in the preheated oven until a toothpick inserted into the center comes out clean. After 10 minutes in the pan, move the cake to a wire rack to finish cooling. 

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– Calories: 280 – Total Fat: 14 g – Saturated Fat: 2 g – Cholesterol: 35 mg – Sodium: 250 mg – Total Carbohydrate: 37 g – Dietary Fiber: 3 g – Sugars: 20 g – Protein: 5 g

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