Cocoa Blueberry Cake

8
LADYMAGE 0

"Something I came up with while tinkering with a marble-cake recipe that turned out wonderful. To make it in a Bundt pan, double all of the ingredients except the blueberries."

Ingredients

45 m {{adjustedServings}} servings 379 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking dish.
  2. In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond extract, and milk. Mix in the dry ingredients using an electric mixer on low speed until smooth. Pour half of the batter into the prepared pan. Mix blueberries into the other half, then pour into the pan.
  3. Bake for 30 minutes in the preheated oven, or until a toothpick inserted in the middle of the cake comes out clean.
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Reviews

8
  1. 8 Ratings

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We have updated this recipe due to our typo with the milk. It should have been listed as 1 1/4 cups. Sorry for the inconvenience.

This is REALLY yummy, but the milk measurement listed is incorrect. I ended up adding 1/2C of milk, not 1/4 tsp. I hope the author sees this review and has the recipe corrected for others!

I made this exactly as directed. Not sure what happened, but the center was very gooey, even after I had baked it for 50 minutes. I took it out because the outer edges were clearly done. The par...