Chocolate Blueberry Cake

Two words to describe this cake? Seriously good. I don't really even like cake, but I will definitely be making this again. The cake was moist and rich and dense, almost more like a brownie. And the blueberry sauce is so simple but so delicious; it would probably be good on lots of other things. We had leftovers of both the cake and sauce and they kept nicely in the fridge for a couple days.

Excuse the photo, I'm still trying to learn how to take good pictures of food.

Whole Wheat Chocolate Blueberry Cake
recipe from Better Homes & Gardens



1 cup whole wheat flour
1 cup sugar
6 Tbsp. unsweetened cocoa powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup water
1/2 cup fresh blueberries
1 egg
1 cup frozen light whipped dessert topping, thawed
1/2 cup semisweet chocolate pieces
Fresh blueberries and/or Blueberry Sauce (see below)

1. Preheat oven to 350 degrees. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In blender combine water, blueberries, and the egg. Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8x8x2-inch baking pan.
2. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.
3. In small microwave-safe bowl combine dessert topping and chocolate pieces. Micro-cook, covered, on 50 percent power 1 minute. Stir until smooth. Let stand 5 minutes. Pour onto cooled cake, spreading evenly.
4. Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce.

Blueberry Sauce
In blender combine 1/2 cup frozen light whipped dessert topping, thawed, and 1/2 cup fresh blueberries. Cover and blend until smooth.