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Blueberry Cream Cheese Chocolate Cake Recipe

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This blueberry cream cheese chocolate cake is an instant family favorite. Moist chocolate sponge layers are filled with a fresh, tangy blueberry cream cheese filling and finished with a delicate white chocolate shell that highlights the natural purple hue of wild blueberries.

Blueberry Cream Cheese Chocolate Cake on a cake stand.

This cake is straightforward to make and doesn’t require advanced pastry skills. For a quicker presentation, skip the white chocolate collar and create a rustic naked layer cake—equally attractive and faster to finish. Using wild blueberries produces a vibrant, natural purple color and a more intense berry flavor, but ordinary frozen blueberries work well too.

Tip: If you need to make parts ahead, bake the chocolate sponge layers in advance and store them wrapped at room temperature once completely cooled. Prepare and assemble the blueberry cream cheese filling on the day you plan to serve the cake to preserve color and texture. If refrigerated for more than 12 hours, the filling may take on a slightly bluer tone rather than purple.

If you prefer to prepare the sponges earlier, wrap them tightly in cling film after cooling. For longer storage, freeze the sponges for up to two weeks, then fully defrost before assembling according to the recipe instructions.

For inspiration, try other layered cakes featuring rich fillings and elegant finishes. This style of cake is ideal for celebrations and pairs well with coffee or a light dessert wine.

Blueberry Cream Cheese Chocolate Cake on a cake stand.

STORAGE

Store the assembled blueberry cream cheese chocolate cake in an airtight container in the refrigerator. Before serving, remove it from the fridge and let it come to room temperature for the best texture and flavor. The cake is best enjoyed within a few days of assembly.

Blueberry Cream Cheese Chocolate Cake slice on a plate.

Other Layer Cake Recipes To Try

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Blueberry Cream Cheese Chocolate Cake

Soft chocolate sponge layers paired with a fresh blueberry cream cheese filling and a white chocolate finish for an elegant dessert.
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Prep Time
1
Cook Time
25
Course Dessert
Cuisine American
Servings
8 people

Equipment

  • 2 x 15 cm baking pans (or two 20 cm pans; adjust baking time)

Ingredients

CHOCOLATE CAKE LAYERS

  • 180 g all-purpose flour
  • 200 g sugar
  • 30 g unsweetened cocoa powder
  • 1 tsp espresso powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 160 g whole milk room temperature
  • 75 g vegetable oil
  • 2 large eggs room temperature
  • 1 ½ tsp vanilla extract
  • 160 g boiling water

BLUEBERRY CREAM CHEESE FILLING

  • 80 g wild or regular frozen blueberries
  • 200 g cream cheese
  • 30 g glucose syrup
  • 1 tsp vanilla paste
  • 100 g powdered sugar
  • 150 g heavy cream

CHOCOLATE COVER

  • 150 g white chocolate
  • freeze-dried blueberry powder or purple chocolate color (optional)

Instructions

CHOCOLATE CAKE LAYERS

  • Preheat the oven to 175ºC (conventional) and line two 15 cm baking pans with parchment paper.
  • Boil the water and measure it out so it can cool slightly while you prepare the other ingredients.
  • Sift the dry ingredients into a bowl and stir to combine evenly.
  • In a separate bowl combine the hot water with the remaining wet ingredients and whisk gently until combined. Avoid over-mixing the eggs.
  • Pour the wet ingredients into the dry ingredients slowly and stir until the batter is smooth and free of lumps.
  • Divide the batter between the prepared pans and bake for 24–27 minutes, or until a cake tester comes out clean.
  • Cool the cakes on a rack. After 5 minutes, remove them from the pans and let cool completely before slicing.

BLUEBERRY CREAM CHEESE FILLING

  • Heat the blueberries in a small saucepan. Once they begin to gently boil, reduce the heat to low and simmer, covered, for 6–8 minutes. Remove from heat and strain the purée into a bowl, discarding skins and seeds.
  • Allow the purée to cool to approximately room temperature.
  • Using an electric mixer, beat the cream cheese with glucose syrup, vanilla paste, and powdered sugar until smooth.
  • Fold in the cooled blueberry purée until evenly combined, then whip in the heavy cream until the filling holds medium–stiff peaks.

ASSEMBLING

  • Trim the cake tops so each layer is even, then cut each cake into two layers to create four thin layers.
  • Place the first layer on your serving plate and spread about one-third of the blueberry cream cheese filling into an even layer. Repeat with remaining layers.
  • Once stacked, smooth the sides of the cake with a bench scraper or spatula for a clean finish. Chill the cake while preparing the white chocolate collar.

CHOCOLATE COVER

  • Cut a 10 x 47 cm strip of plastic cake collar or parchment paper to wrap around the cake.
  • Temper the white chocolate and fold in a small amount of freeze-dried blueberry powder or purple coloring if desired. Pour a thin, even layer of chocolate onto the collar and smooth with a small spatula. Lift the collar to a clean surface so the edges set cleanly.
  • When the chocolate begins to firm but is still pliable, wrap the collar around the chilled cake and return to the fridge to set.
  • Before serving, remove the cake from the fridge, carefully peel away the collar, and decorate with fresh blueberries and edible flowers for an elegant finish.

Nutrition

Carbohydrates: 70g
Protein: 8g
Fat: 33g
Saturated Fat: 16g
Sugar: 47g
Sodium: 480mg
Keyword blueberry, chocolate cake, cream cheese frosting

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