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Chocolate Blueberry Cake Recipe

I’ve recently tried a new dessert recipe that I just love! Of course it’s chocolate! I’m always looking for good recipes that are nourishing and that can be adapted to storable food items. It was a contest winner from Dorothy Olsen of Provo, Utah and appeared in the April issue of Better Homes and Gardens magazine.

This is a cake you can eat and not feel guilty. It’s made with whole wheat flour (although you can also make it with white flour), and has no fat in it. The moistness comes from the blueberries, which are full of anti-oxidents. Plus, it’s super easy to make. If you “don’t like blueberries,” don’t worry. You don’t really taste them, delicious chocolate flavor is what you’ll taste. Just skip the Blueberry sauce when you serve it.

The recipe for Chocolate Blueberry Cake, I got from a recent Better Homes and Garden magazine.  I usually tweek a recipe a little when I’m trying it out, but this is pretty close to the original.

For all recipes I include appropriate substitutes for fresh items.

Chocolate Blueberry Cake

1 cup whole wheat flour (or white flour)
1 cup sugar
6 tablespoons unsweetened cocoa powder (I prefer the flavor of Hershey’s)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
1/2 cup fresh blueberries (or frozen blueberries, thawed)
1 egg, or reconstituted powdered egg, or egg substitute (see page 62 in book)
1 cup frozen light whipped dessert topping, such as Cool Whip, thawed
1/2 cup semi-sweet chocolate chips

Preheat oven to 350º F. Combine dry ingredients. In blender, combine water, blueberries and the egg until smooth. Add to flour mixture and whisk until well combined. Pour into 8x8x2-inch baking pan. Bake about 25-30 minutes until toothpick inserted in center comes out clean. Cool completely on wire rack before removing from pan. Invert onto serving dish.

Frosting: In small microwave safe bowl combine dessert topping and chocolate chips. Micro-cook, covered, on 50 percent power for 1 minute. Stir until smooth. Let stand 5 minutes and pour onto cooled cake.

Blueberry Sauce: Blend 1/2 cup dessert topping and 1/2 cup fresh blueberries until smooth. Put a dollop of sauce on each slice of cake just before serving.




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This entry was posted on Saturday, July 31st, 2010 at 7:32 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

One Response to “Chocolate Blueberry Cake Recipe”

  1. Caroline Jacobs says:

    I got your book through Desert Book store. The idea of storing what you like to eat, a three months supply really caught my eye. I am 72 years old and have medical problems that keep me from driving and standing too long in the kitchen. My husband and I have raised a large family and still have two of them at home. They have special needs. Any way your idea will keep me from having to shop weekly; especially having charts to follow makes it so much easier. Thanks for sharing I believe your book will be a good Christmas present for daughters, and granddaughters.

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