Whole Wheat Chocolate Blueberry Cake Recipe

Award-winning recipe! Dorothy Olsen's Whole Wheat Chocolate Blueberry Cake, winner of the 2010 $25,000 grand prize, is a decadent yet healthy dessert. This moist, wholesome cake features rich chocolate and juicy blueberries, topped with a luscious blueberry sauce made with light whipped topping. A perfect blend of indulgence and wholesome goodness!

Prep Time 20 mins

Cook Time 65 mins

Calories 147.8 kcal

Protein 7g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Whole Wheat Chocolate Blueberry Cake

1 1/2 cups whole wheat flour
Splenda Sugar Substitute (recipe uses granulated sugar)
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups water
2 cups fresh or frozen blueberries
egg white (recipe uses 1 large egg instead)
1/2 cup light whipped dessert topping, thawed
2 ounces semi-sweet chocolate chips
1 cup 1 tablespoon granulated sugar
1 large egg
1/2 teaspoon lemon juice

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How to Make Whole Wheat Chocolate Blueberry Cake

Preheat oven to 350°F (175°C). Grease an 8x8x2-inch baking pan.
In a medium bowl, whisk together 1 ½ cups whole wheat flour, 1 cup granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
In a blender, combine 1 cup water, 1 cup fresh or frozen blueberries, and 1 large egg. Blend until completely smooth.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
Pour batter into the prepared baking pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before inverting it onto a serving platter.
While the cake cools, prepare the topping:
In a microwave-safe bowl, combine ½ cup light whipped dessert topping (thawed) and 2 ounces of semi-sweet chocolate chips.
Microwave on 50% power for 1 minute, then stir until smooth. Let stand for 5 minutes to thicken slightly.
Once the cake is completely cool, spread the chocolate topping evenly over the top.
Prepare the blueberry sauce (see below).
Cut the cake into squares and serve, topped with fresh blueberries and a generous drizzle of blueberry sauce.
Makes 9 servings.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

50g

Fat

11g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Desserts Fruit Cakes Chocolate Berries Blueberries 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Whole Wheat Chocolate Blueberry Cake?

Whole Wheat Chocolate Blueberry Cake takes about 85 minutes from start to finish — roughly 20 minutes to prepare and 65 minutes to cook.

How many calories are in Whole Wheat Chocolate Blueberry Cake?

Whole Wheat Chocolate Blueberry Cake has approximately 147.8 calories per serving, with about 7 g protein, 9 g carbohydrates and 6 g fat.

What ingredients do I need for Whole Wheat Chocolate Blueberry Cake?

The key ingredients for Whole Wheat Chocolate Blueberry Cake are Whole Wheat Flour, Splenda Sugar Substitute, Unsweetened Cocoa Powder, Baking Powder, Baking Soda, Salt. See the full list with measurements above.