PREHEAT THE OVEN:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

PREPARE THE CAKE BATTER:

a. In a large bowl, cream together the butter and sugar until light and fluffy.

b. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

c. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

d. Gradually add the dry ingredients to the wet mixture, alternating with the brewed Blueberry-Chocolate Cake tea and sour cream, beginning and ending with the dry ingredients. Mix until just combined.

e. Fold in the blueberries.

BAKE THE CAKES:

a. Divide the batter evenly between the prepared cake pans.

b. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the center comes out clean.

c. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

PREPARE THE BLUEBERRY-CHOCOLATE GANACHE:

a. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

b. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth.

c. Stir in the blueberry jam until well combined. Allow the ganache to cool slightly until it thickens to a spreadable consistency.

d. If the ganache is too thin once cooled (think frosting consistency), you can add 1 tsp at a time of both unsweetened cocoa powder and confectioner’s sugar, until the desired consistency is achieved, if too thick, add a teaspoon at a time of more Blueberry Preserves, blending well between each addition.

ASSEMBLE THE CAKE:

a. Place one cake layer on a serving plate. Spread a layer of ganache over the top.

b. Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake.

c. Garnish with fresh blueberries if desired.