Name: Blueberry Jam Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup blueberry jam (or fresh blueberries for homemade jam); 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened; 1 ½ cups sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; ½ cup fresh blueberries (optional, for added texture)

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Why You’ll Love This Recipe

This Blueberry Jam Cake offers the perfect balance between the natural sweetness of blueberries and the comforting flavors of a homemade cake. The blueberry jam infuses the cake with moisture, creating a melt-in-your-mouth experience with every bite. Additionally, this recipe is relatively easy to make, so even beginner bakers can create a show-stopping dessert. Whether you’re serving it at a family gathering or enjoying a slice with a cup of tea, this cake is guaranteed to be a hit!

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup blueberry jam (or preserves)
½ cup milk
½ teaspoon ground cinnamon (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
In a medium bowl, combine the flour, baking powder, salt, and ground cinnamon (if using). Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Fold in the blueberry jam until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and Timing

Servings: 8-10 slices
Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 45-50 minutes

Variations

Different Jam: Swap the blueberry jam for strawberry, raspberry, or even apricot jam to create a unique twist.
Add-ins: Stir in a handful of fresh or frozen blueberries for extra fruit flavor and texture.
Spices: For a deeper flavor, try adding a pinch of nutmeg or allspice along with the cinnamon.
Frosting: If you prefer a frosted cake, top it with cream cheese frosting or whipped cream for added richness.

Storage/Reheating

Storage: Keep the cake in an airtight container at room temperature for up to 3 days. If you want to extend the freshness, you can refrigerate it for up to a week.
Reheating: To enjoy it warm, simply place a slice in the microwave for about 10-15 seconds, or reheat in the oven at 300°F (150°C) for 5-10 minutes.

FAQs

1. Can I use fresh blueberries instead of jam?

Yes, you can use fresh blueberries, but the texture and flavor will be different. If you opt for fresh berries, consider adding a bit of sugar and mashing them to create a jam-like consistency.

2. Can I make this cake ahead of time?

Absolutely! This cake keeps well for a few days, making it a great make-ahead dessert for parties or gatherings.

3. Is there a gluten-free version of this cake?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum to help with structure.

4. Can I freeze this cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. To defrost, let it sit at room temperature for several hours or overnight.

5. Can I use a different type of jam?

Yes, feel free to use any type of jam or preserves that you prefer, such as strawberry, raspberry, or even peach.

6. How do I know when the cake is fully baked?

You can check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.

7. Can I add frosting to this cake?

Yes, you can frost this cake with a simple buttercream, cream cheese frosting, or even whipped cream for a richer taste.

8. Why does my cake sink in the middle?

If your cake sinks, it could be due to overmixing the batter, using too much leavening agent, or underbaking the cake. Be sure to follow the recipe carefully and check for doneness with a toothpick.

9. Can I make this into cupcakes?

Yes, you can divide the batter into a cupcake tin and bake for about 18-20 minutes, or until a toothpick comes out clean.

10. Can I use dairy-free alternatives?

Yes, you can substitute the butter with dairy-free margarine and use a non-dairy milk (such as almond or oat milk) to make this cake dairy-free.

Conclusion

This Blueberry Jam Cake is a perfect dessert for anyone who loves fruity, moist cakes with a touch of sweetness. Whether you make it for a family dinner, a celebration, or just to enjoy with a cup of tea, it’s sure to be a crowd-pleaser. With simple ingredients and straightforward steps, this cake is as easy to make as it is delicious. Enjoy!

Blueberry Jam Cake

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This Blueberry Jam Cake is a deliciously moist cake that combines the sweetness of blueberries with a rich, flavorful jam filling. Perfect for dessert or a sweet afternoon snack, this cake is easy to make and packed with fruity goodness. Whether you’re celebrating a special occasion or just craving something homemade, this blueberry jam cake will satisfy your taste buds.

Author: Emily
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh blueberries, if using.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Once the cakes have cooled, spread a generous layer of blueberry jam between the layers and on top of the cake.
Slice, serve, and enjoy!

Notes

You can substitute the blueberry jam with any fruit jam of your choice.
For a fun twist, try adding lemon zest to the batter for a citrusy kick.
This cake can be stored in an airtight container for up to 3 days.