Cocoa Blueberry Cake Recipe

Name: Cocoa Blueberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup white sugar; 2 tablespoons unsweetened cocoa powder; 1/2 cup butter, melted; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 1/4 cups milk; 1 pint fresh blueberries

Servings: persons

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
2 tablespoons unsweetened cocoa powder
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/4 cups milk
1 pint fresh blueberries

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.

778

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup white sugar, and more.

Yes, Cocoa Blueberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cocoa Blueberry Cake

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