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…
Chocolate Blueberry Cake
- 1/2 cup 3 oz. semisweet chocolate chips
- 1 cup hot water just below simmering
- 2 cups all purpose flour
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1/2 cup 1 stick unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups fresh or frozen blueberries*
- 2 cups fresh blueberries
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- Pinch of salt
- Preheat the oven to 350° F. Prep a 13x9 baking dish or two 9-inch diameter cake pan by greasing it with butter and lightly flouring the bottom and sides.
- In a small bowl, stir together the chocolate and hot water until the chocolate is melted. Set aside to cool.
- In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light fluffy. Add eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Turn the mixer to low. In alternating steps, slowly add the flour mixture and then the milk, repeat and end with the flour mixture. Mix just until combined. Slowly add the cooled chocolate mixture. Mix until smooth. Fold in the blueberries.
- Pour the batter into the prepared pan(s) and bake for 45 to 55 minutes, or until a toothpick inserted comes out clean or with just a couple crumbs. Let the cake cool in the pan and serve at room temperature with the blueberry sauce.
- Combine the blueberries and sugar in a large heavy saucepan. Add 1/4 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
- Remove from the heat. Cool to room temperature, cover and refrigerate. When ready to serve, slice a piece of cake and drizzle with blueberry sauce.
The chocolate cake recipe was generously provided by Chuck Piekarski, head baker at God’s Love We Deliver.