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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.

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)

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.

Find it online: https://yumfamilyrecipes.com/blueberry-jam-cake/