This simple chocolate blueberry cake is moist and has a chocolate ganache hidden under the dusting of confectioners' sugar. A quick little 8-inch pan size dessert you can whip up to go along with your meal.
Preheat oven to 350F.
Grease an 8-inch baking pan with butter.
In a mixing bowl stir together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
In a blender combine the water, blueberries, and egg and blend until smooth.
Pour the wet mixture into the flour and stir to combine.
Transfer to the prepared baking dish and place into the preheated oven.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove and place onto a wire rack and let cool.
Meanwhile heat the butter and chocolate chips in a small pot over low heat until melted. Stir in the Cointreau. Drizzle the ganache over the cooled cake and use a spatula to smooth out.Let cool.
Dust the entire top with confectioners sugar.
Cut and serve with fresh berries or previously frozen berries if desired.