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Blueberry Cream Cheese Chocolate Cake

Indulge in this decadent Blueberry Cream Cheese Chocolate Cake, where rich chocolate layers meet creamy, tangy swirls of cream cheese and bursts of juicy blueberries. Perfect for any celebration or to elevate an ordinary day into something extraordinary.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 Servings

Equipment

  • 9x13-inch baking pan
  • Mixing bowls (medium and large)
  • Electric mixer or whisk
  • Spatula
  • - Sifter
  • Wire rack

Ingredients
  

  • For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup boiling water
  • 1 cup fresh blueberries
  • For the Cream Cheese Filling:
  • 8 oz cream cheese softened
  • ¼ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing and flouring it.
  • In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat together sugar, brown sugar, and eggs until light and fluffy (about 3–4 minutes).
  • Add buttermilk, vegetable oil, and vanilla extract to the egg mixture. Mix until combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Stir in boiling water. The batter will be thin—this is normal.
  • Gently fold in the blueberries using a spatula.
  • For the cream cheese filling, beat together cream cheese, sugar, egg, and vanilla extract until smooth.
  • Pour half the chocolate batter into the prepared pan. Drop spoonfuls of the cream cheese filling on top, then pour the remaining chocolate batter over it. Swirl the layers with a knife for a marbled effect.
  • Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Substitute blueberries with raspberries or strawberries for a different flavor profile.
Use parchment paper for easier removal from the pan.
For longer storage, refrigerate the cake in an airtight container for up to a week or freeze for up to a month.