Made this cake up when our freezer died and I was stuck with an entire bag of frozen blueberries that had thawed. It's relatively low fat, jam-packed with nutrients from the blueberries, and was a real hit taste-wise with the whole family. Serve with blueberry sauce and a dollop of whipped cream.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.

  • Puree blueberries in a food processor until smooth. Add eggs, sugar, oil, and vanilla extract and mix well. Mix in flour, baking powder, baking soda, cinnamon, and salt. Stir in chocolate chips. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool for 10 minutes, then invert and remove from the pan. Cool completely.

Cook's Note:

Save the juice from thawing to make a sauce, if desired.

Nutrition Facts

380.9 calories; protein 5.4g 11% DV; carbohydrates 60.8g 20% DV; fat 14g 22% DV; cholesterol 46.5mg 16% DV; sodium 448.3mg 18% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
The flavor is delicious, but I might add more chocolate chips next time, because I like chocolate. Cake was very moist and great. I’ll definitely make this again. Would be great for July 4th dessert with whipped cream, and strawberries or raspberries. Read More