This intensely chocolatey blueberry cake is climbing to the top of my ultimate desserts list. It is rich, moist and has bursts of blueberry flavor in every bite thanks to the homemade sauce I topped it with.
I got my hands on this recipe during a visit to God’s Love We Deliver (GLWD), a nonprofit organization delivering meals to those with serious illness in New York City. Last month head baker Chuck Piekarski welcomed me into the Joan Rivers bakery, which was named after the late beloved board member. He provided a tour of the facility where I had the opportunity to meet some of the volunteer, learn more about GLWD’s mission and talk with Chuck about his favorite treats to bake, such as this blueberry chocolate cake.
It shouldn’t be much of a surprise that this cake made an impression on me. The decadent confection pairs my favorite fruit, blueberries, with my not-so-guilty pleasure, chocolate. The batter uses both cocoa powder and melted chocolate to achieve a rich, chocolatey flavor, while blueberries are folded in to create a subtle tart taste.
Because Chuck’s chocolate blueberry cake is not typically served with frosting, I made my homemade blueberry sauce to serve with the dessert. Blueberries simmered on the stove in some sugar and a little lemon juice is the ultimate topping. You won’t be missing the frosting one bit! If you ask me, it looks like this cake would go well with a scoop of vanilla ice cream too…
The chocolate cake recipe was generously provided by Chuck Piekarski, head baker at God’s Love We Deliver.