"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." — LADYMAGE
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unsweetened cocoa powder
1 1/4 cups
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 parts that were done tasted pretty good. But I had to throw out the center. I'll tweak it and see what happens next time!
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 did not turn out well at all. It was entirely liquidy...everywhere.
I followed the directions and had no success at all. It baked fine, but when the taste testers gathered(my family), not one person liked it. I found the cake bland. I don't recommend this one. Still looking for a blueberry/cocoa baked combo.
Took much longer time to cook than recipe states. Flavor is okay. Probably wont make this recipe again.
It tasted awful. I like blueberries and chocolate but this recipe doesn't work. It was too soggy and took 15 minutes longer than the recipe said.
This was an interesting flavor combination. It took some getting used to, but as someone who loves blueberries and chocolate, it didn't take long for the combo to grow on me.
* Percent Daily Values are based on a 2,000 calorie diet.
Cocoa Blueberry Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 127
This dense, moist cake is easy to assemble and perfect with coffee.
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