Eggless Chocolate Blueberry Cake With Blueberry Sauce

          I had made this Chocolate Blueberry Cake long time back, but because of the many sweets and snacks that I had to post during the festival season, this cake had to wait. After posting some cookies for Christmas, I would have loved to try out the fruit cake, but I think, it has to wait for some more time to appear in this space. This Blueberry Cake With Chocolate is very moist, rich and delicious and perfect for this holiday season, if you love chocolate and blueberries, then this is for you..

Need To Have
For The Blueberry Sauce

• Dried Blueberries - 1 cup
• Sugar - 1/4 cup
• Corn Flour - 1 tablespoon
• Lemon Juice - 1 teaspoon

For The Cake

• All Purpose Flour/Maida - 1 cup
• Corn Flour - 2 tablespoons
• Sugar - 3/4 cup
• Cocoa Powder - 2 tablespoons
• Semisweet Chocolate Chips - 1/4 cup
• Fresh Blueberries - 3/4 cup
• Baking Soda - 1 teaspoon
• Salt - 1/2 teaspoon
• Butter - 1/4 cup
• Vanilla Extract - 1 teaspoon
• Milk - 1/4 cup
• Lemon Juice - 1 tablespoon

Method

          First let's make the Blueberry Syrup, take the dried blueberries, add 1 cup water and the sugar, bring it to a boil and then simmer it for 15 minutes.

          Then mix the corn flour with 2 tablespoons water and add it along with the lemon juice and another 1/2 cup water, mix and simmer for another 5 to 7 mins, remove, cool and store, the syrup is ready.

          Now let's bake the cake. Melt the chocolate chips in 1/2 cup water, either in the microwave or on stove top, mix it into a smooth mixture and keep. Sift together the all purpose flour, corn flour, cocoa powder, baking soda and keep. Dust the fresh blueberries in a little bit of the sifted flour mixture and keep.

          Beat together the butter, sugar, vanilla extract, add the salt, milk, lemon juice and the melted chocolate chips mixture and mix.

          Add the flour mixture and mix it well, then finally mix in the blueberries.

          Grease a 8"x 8" cake pan, line the bottom with parchment paper, pour the cake batter and bake it at 180 C for 35 minutes or till a toothpick inserted comes out clean. Cool the cake a little, then loosen the edges and invert the cake, remove the parchment paper and let the cake to cool completely, then slice the cake and serve it topped with the blueberry sauce.

Note
The blueberry sauce can be refrigerated and stays good for more than a week and can be served with pancakes, crepes or other cakes.
I have added granulated sugar, if you add powdered sugar, it will be easy to beat the mixture.
I have used dried sweetened blueberries for the sauce, if using fresh ones for it, then increase the sugar accordingly, for the cake I have used fresh ones.
The cake comes out very moist and has a soft crumbly texture, so don't forget to line the pan with parchment paper.