Blueberry Chocolate Cake with Blueberry Sauce & Chocolate Sour Cream Frosting

Ingredients:

For the Blueberry Chocolate Cake:

• Granulated sugar (1 ¼ cups)
• Oil (canola or vegetable) (½ cup)
• Eggs (2, room temp)
• Sour cream (½ cup, room temp)
• Vanilla extract (1¾ tsp)
• Unsweetened cocoa powder (¾ cup)
• All-purpose flour (1 cup)
• Baking powder (1 tsp)
• Baking soda (½ tsp)
• Cinnamon (½ tsp)
• Salt (½ tsp)
• Blueberries (1 cup, rinsed, patted dry, stems removed)
• Hot water (¼ cup)

For the Blueberry Sauce:

• Granulated sugar (2 tbsp)
• Cornstarch (¾ tbsp)
• Blueberries (⅔ cup, rinsed, patted dry, stems removed)
• Vanilla extract (¼ tsp)
• Cinnamon (¼ tsp)

For the Chocolate Sour Cream Frosting:

• Unsalted butter (5 tbsp, room temp)
• Cocoa powder (¼ cup, sifted)
• Powdered sugar (1 ¾ cups, sifted)
• Sour cream (⅓ cup)
• Vanilla extract (¾ tsp)
• Salt (a pinch)

For Decoration:

• Fresh blueberries (optional)

Instructions:

1. Blueberry Chocolate Cake:
   1. Grease an 8 or 9-inch cake pan and line with parchment paper (with overhangs for easy removal).
   2. Preheat oven to 350°F.
   3. Beat sugar and eggs in a bowl until light in color (1-2 mins). Mix in oil, followed by sour cream and vanilla.
   4. Add cocoa powder and mix.
   5. Gradually mix in flour, baking powder, baking soda, cinnamon, and salt. Blend in hot water. Gently fold in blueberries.
   6. Pour the batter into the pan and bake for 31-34 mins. Cool on a wire rack.
2. Blueberry Sauce:
   1. In a saucepan, combine sugar and cornstarch. Add blueberries on medium-low heat, stirring continuously for about 5 mins until thickened.
   2. Mix in vanilla and cinnamon. Set aside to cool.
3. Chocolate Sour Cream Frosting:
   1. Mix all ingredients in a bowl, starting on low and increasing to medium-high speed. Beat until smooth (1-2 mins).
4. Assembly:
   1. Frost the cooled cake.
   2. Drizzle blueberry sauce over the frosting and swirl with a toothpick. Alternatively, serve the sauce on the side.

Notes:

• Ensure fresh blueberries are rinsed, dried, and stems removed. If using frozen blueberries, thaw and drain them first.
• Adjust frosting thickness by adding more sifted powdered sugar as needed.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.