Blueberries have been my go to this Summer! They are so sweet, delicious and healthy. I’m also finding them pretty inexpensive from the grocery store lately! I remember eating a delicious cake made by my aunt, it was a chocolate bundt cake studded with cherries. Yesterday I decided to try my hand at my own version of this cake using blueberries!
I wanted this cake to be light and fluffy, not dense like a pound cake. When you add cocoa to recipes, often the cocoa can dry out the cake. To alleviate this problem, I use half butter, half oil in the cake- as oil makes cakes more moist than butter. This is a great cake to take to a Summer BBQ, and because blueberries are high in antioxidants, it’s healthy, right?
1/2 cup butter
1/2 cup neutral oil (I use grapeseed)
1 1/2 cups white sugar
2 tsp vanilla
1/2 cup cocoa powder
2 cups flour
1 tsp salt
2 tsp baking powder
1/2 cup milk
1 cup blueberries
1 1/2 cups chocolate chips
1.) Preheat oven to 350. With your beaters, combine the softened butter, oil, and sugar. Add vanilla and eggs and beat until light and fluffy.
2.) Next, sift the cocoa, flour, baking powder, salt into your wet mixture. Beat, and slowly pour in the milk.
3.) Fold in the bluberries and chocolate chips and add to a greased baking tin. I like using a bundt pan, but you could probably use two smaller cake tins.
4.) This is a moist cake, so make sure you test it with toothpicks before pulling it out of the oven. This cake should take around 50-60 minutes to bake, but every oven is different!