Why You’ll Love

Blueberry Jam Cake Recipe

This Blueberry Jam Cake is incredibly easy to make, with the jam giving it a unique twist. The moistness of the cake is complemented by the natural sweetness and tangy flavor of blueberries, creating a perfect balance. Whether you love blueberries or are looking for a fresh way to enjoy jam in a dessert, this cake is a must-try. Plus, it’s simple enough for beginners to bake yet impressive enough to serve to guests.

Ingredients

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup blueberry jam (or fresh blueberries if preferred)

(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). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, adding the vanilla extract after the second egg.
Gradually mix in the dry ingredients, alternating with sour cream. Begin and end with the dry ingredients.
Fold in the blueberry jam (or fresh blueberries).
Pour the batter into the prepared cake pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely.

Servings and timing

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

Variations

Vegan Version: Replace the eggs with flax eggs and use a dairy-free butter substitute.
Fruit Variation: Swap the blueberry jam for raspberry, strawberry, or any other jam you prefer.
Nuts and Spices: Add a handful of chopped walnuts or a pinch of cinnamon to enhance the flavor.
Frosting: For extra sweetness, top the cake with a simple glaze or whipped cream.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week.
Reheating: Gently reheat individual slices in the microwave for about 15-20 seconds, or warm it in the oven at 300°F (150°C) for about 10 minutes.

FAQs

How can I make the cake fluffier?

Make sure you don’t overmix the batter, as this can result in a denser cake. Also, ensure that your baking powder and baking soda are fresh for maximum lift.

Can I use fresh blueberries instead of jam?

Yes, you can use fresh blueberries. If you do, you might want to toss them in a bit of flour before folding them into the batter to prevent them from sinking to the bottom of the cake.

Is it necessary to use sour cream?

Sour cream adds moisture and helps make the cake tender. If you don’t have sour cream, you can substitute it with plain yogurt or buttermilk.

Can I freeze this cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing, and thaw it at room temperature when you’re ready to enjoy it.

How do I know when the cake is done?

To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready.

Can I double the recipe to make a larger cake?

Yes, you can double the ingredients and bake in two pans or a larger pan, but you may need to adjust the baking time. Make sure to check the center with a toothpick to ensure it’s fully baked.

Can I use a different type of jam?

Absolutely! You can experiment with different flavors of jam such as strawberry, raspberry, or even apricot to create a new twist on this cake.

How should I frost the cake?

If you want to frost the cake, a light glaze or cream cheese frosting pairs wonderfully with the blueberry flavor. You can also dust the cake with powdered sugar for a simple touch.

What type of pan is best for baking this cake?

A 9-inch round cake pan works best for this recipe. You can also use an 8-inch pan for a slightly thicker cake, but be sure to adjust the baking time accordingly.

Can I add more jam to the batter?

Yes, you can add more jam if you want a stronger blueberry flavor, but be careful not to make the batter too wet. Stick to about ½ cup for best results.

Conclusion

This Blueberry Jam Cake is a perfect blend of simplicity and flavor, making it a great choice for any occasion. Its moist, fluffy texture combined with the sweet, fruity burst of blueberry jam makes it a treat everyone will love. Whether you stick to the classic recipe or try out some of the variations, this cake is sure to become a favorite in your dessert rotation.

Blueberry Jam Cake

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This delicious Blueberry Jam Cake combines the sweetness of blueberry jam with a fluffy, moist cake. It’s perfect for dessert or afternoon tea and is easy to make with a few simple ingredients. Enjoy a fruity, indulgent treat that’s both comforting and flavorful!

Author: Emily
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberry jam and fresh blueberries (if using).
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional: Frost with whipped cream or cream cheese frosting for an extra touch.

Notes

If you don’t have buttermilk, you can substitute with whole milk or make your own by adding a tablespoon of vinegar to a cup of milk.
For a richer flavor, add a tablespoon of lemon zest to the batter.