Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready for the cake. While the oven warms up, prepare your cake pans by greasing them and dusting them lightly with flour, or lining them with parchment paper. This helps your cake come out perfectly without sticking.

In a medium bowl, mix and whisk together the dry ingredients:

1 ½ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

½ tsp salt

Mix thoroughly to make sure all the ingredients are evenly blended. This step helps distribute the leavening agents and cocoa powder throughout the flour, ensuring a smooth batter.

In a separate large bowl, whisk together:

1 cup granulated sugar

2 large eggs

½ cup vegetable oil

1 tsp vanilla extract

1 cup buttermilk

Mix everything until smooth. The sugar and eggs should be well combined, and the oil will help keep the cake moist. If you’re using melted butter instead of oil, just let it cool before adding it to the mix to prevent curdling.

Gradually blend the dry ingredients into the wet mixture. You can do this in small batches to avoid any flour flying everywhere. Fold carefully using a spatula or mix on low speed with a hand mixer. Mix until just combined—over-mixing can make the cake dense, so stop once everything is evenly incorporated.

Gently fold in 1 cup of fresh blueberries with a spatula. If you’re using frozen blueberries, toss them in a little flour first to help prevent them from sinking to the bottom during baking. Be careful when mixing to avoid mashing the berries—just fold them in gently.

Distribute the batter evenly between the prepared cake pans. Level the batter surfaces with a spatula, then place the pans into the oven. Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out free of batter. The baking time may vary depending on your oven, so keep an eye on it toward the end.

When the cake is finished baking, take it out of the oven and allow it to cool in the pans for roughly 10 minutes. Then, move the cake layers onto a wire rack to cool fully. This is important because frosting a hot cake can cause the frosting to melt right off!

While the cake cools, prepare the frosting. In a medium bowl, combine:

1 cup heavy cream

2 cups powdered sugar

1 tsp vanilla extract

2 tbsp unsweetened cocoa powder

Beat the mixture until it thickens and soft peaks develop. If you prefer a thicker frosting, you can add a bit more powdered sugar until you reach your desired consistency. The cocoa powder makes the frosting beautifully rich and chocolatey.

After the cake has fully cooled, apply a layer of frosting between the two cake layers. Next, spread the remaining frosting over the top and sides of the cake. For an extra special finish, decorate with fresh blueberries and a sprinkle of shaved chocolate or chocolate chips. These little details add an extra layer of flavor and make the cake look as good as it tastes.

Once your cake is frosted and garnished, it’s time to slice and enjoy! This cake goes wonderfully with a cup of coffee or a scoop of vanilla ice cream. It’s ideal for any celebration or simply as a delightful treat to brighten your day.