Blueberry Chocolate Cake with Blueberry Buttercream Frosting

Sunday night was also my Dad’s birthday and birthdays are kind of a big deal in our family. There are a few unique things that I think make a birthday in this house a bit different than what you might see elsewhere.

  • There are usually 7 of us, and now with Brent there are 8. So, it’s loud. Picture the stereotypical Italian family getting together and multiply that by 6 girls. Seriously loud.
  • Dinner is all out. The birthday person gets to pick what they what for dinner and that is what is whipped up. This time was a seafood pasta.
  • When singing Happy Birthday, sing as loud and as out of key as possible. Ear splitting high notes, piercing notes and anything else you can make your voice do. This is usually when the dogs run away in terror. If we have company, they think it’s weird at first then they join in with something we’ve never heard before. We all think it’s hilarious.
  • When picking out a card, it NEEDS to pop up. If it doesn’t pop up, put it down and find another. If you can find one that sings AND pops up, you probably have a winner. There is a competition for the best card and strangely enough, we have never shown up with the same card. Only every once in a while from year to year. Those immediately lose. Sorry.
  • Have fun. Obviously.

For my Dad’s birthday, I decided that I would make the cake and his favorite thing in the world is blueberry. So I decided to make a blueberry cake. Originally it was going to be a Blueberry Lemon Cake, but he didn’t really like that idea. He wanted chocolate. Chocolate it is.

Chocolate Blueberry Cake




1 Cup Flour 1 Cup Sugar
6 Tablespoons Cocoa Powder 3/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda 1/4 Teaspoon Salt
3/4 Cup Water 1/2 Cup Blueberries, melted
1 Egg


Frosting Ingredients:

1/2 Cup Butter, softened 4 1/2 Cups Confectioner’s Sugar
1 1/2 Teaspoons Vanilla 3 Tablepsoon Milk
1/2 Cup Frozen Blueberries, thawed and drained



1. In a large bowl, stir the dry ingredients. Then, with a blender, blend the blueberries, egg and water.





2. Whisk the wet ingredients in with the dry. Be careful not to over mix the batter.



3. Bake in a greased round 8 inch pan at 350 degrees for 25 minutes. I made two of them in order to stack them for the cake.





For the Frosting:

1. In a large mixing bowl, beat the butter until it is light and fluffy. Then gradually add in the confectioner’s sugar. Lastly, mix in the blueberries, and milk. Use the milk to get the consistency that you would like.




Easy! When the cake is completely cooled, COMPLETELY cooled. You can start frosting it. Just know that it needs to be stored in a chilled area because the frosting is made of butter.





I was struggling a little bit with the icing of it. But that’s a skill that I will pick up eventually 🙂

We all sat down for dinner and Maggie gave us a mini wine lesson on the two that she had picked out for dinner.



We sat down and had some seafood pasta with a delicious red sauce.


As we were sitting down, I grabbed one of the naked rigatoni still sitting in the strainer just to munch on. I was talking at the same time, and decided to goof around a little bit, so I blew through the rigatoni…IT WHISTLED! I felt like a five year old that just discovered the best thing ever! Why I never realized this when I was younger, I have no idea. I know I would have driven my mom nuts if I did figure it out earlier.


So fun! You just have to pinch the sides of it a little bit to restrict the air flow and it will make this loud, high pitched whistling noise. 🙂


After dinner, the cake came out and I was honestly a bit nervous about how it was going to go over. I have never made one of a birthday cakes and this one was a bit different in itself. I don’t know if you noticed…it has NO OIL. There is no butter, no canola oil, no nothing. The icing obviously has butter but the cake itself. Nada. It’s a healthy chocolate cake. YUP.


But it was delicious! The cake itself was really rich. The chocolate flavor really came through in it. The blueberries were also really apparent in the frosting. Big hit!


It was even better the second day. The blueberry flavor came out a lot more the second day.

When cake was finished and we were starting to clean up, my dad brought over the wish bone that I had been waiting to dry out for a few days. Brent and I broke it and I guesssssss my wish won’t come true. MER.


Happy Birthday!!

Do you have any weird traditions in your family??



2 thoughts on “Blueberry Chocolate Cake with Blueberry Buttercream Frosting

  1. tfish77

    Looks great! Are the ingredients listed for 1 pan’s worth, or is that the total amount of batter that you then split into 2 pans?

    1. Sizzle Food Post author

      I split the batter into 2 pans, but if you want a larger cake, definitely make it two batches. It would be great either way!


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