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Blueberry Jam Cake Recipe

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4.1 from 52 reviews

This blueberry jam cake layers tender vanilla cake with homemade blueberry jam and creamy cream cheese frosting. Finished with fresh blueberries, it makes a beautiful celebration cake that serves 16.

Ingredients

Vanilla Cake

  • 3 1/2 cups cake flour
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 3 tablespoons canola or vegetable oil
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup sour cream, at room temperature
  • 1 cup buttermilk, at room temperature

Blueberry Jam

  • 3 cups blueberries
  • 3/4 cup granulated sugar

Cream Cheese Frosting

  • 2 cups unsalted butter, at room temperature
  • 12 ounces cream cheese, at room temperature
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract

For Decorating

  • 1 cup fresh blueberries

Instructions

  1. Prepare the pans and oven.

    Preheat the oven to 350°F. Spray three 8-inch cake pans with baking spray, line the bottoms with 8-inch parchment circles, and spray the parchment. Set the pans aside.

  2. Combine the dry ingredients.

    Sift the cake flour, cornstarch, baking powder, baking soda, and salt into a medium bowl.

  3. Cream the butter, oil, and sugar.

    In a mixer, beat the butter, oil, and granulated sugar on high speed for about 2 minutes, until pale and fluffy.

  4. Add the eggs and flavorings.

    Add the sour cream, vanilla, and eggs to the butter mixture. Mix on medium speed until combined, scraping down the bowl as needed.

  5. Finish the cake batter.

    Add half of the dry ingredients and half of the buttermilk. Mix on low speed until just beginning to combine, then add the remaining dry ingredients and buttermilk. Mix only until the batter is just combined.

  6. Bake the cake layers.

    Divide the batter evenly among the prepared pans. Bake for 21–24 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.

  7. Cool the cakes.

    Let the cakes cool in their pans for 10 minutes, then turn them out onto cooling racks. Cool completely before assembling.

  8. Make the blueberry jam.

    Combine the blueberries and sugar in a saucepan over medium heat. Stir until the sugar dissolves, then continue cooking until the mixture thickens into jam.

  9. Cool the jam.

    Transfer the jam to a glass measuring cup and let it cool completely before using.

  10. Make the frosting.

    Sift the powdered sugar into a medium bowl. In a mixer, beat the room-temperature butter and cream cheese on high speed for 2 minutes, scraping the bowl as needed, until smooth. Add the powdered sugar in two additions, mixing on low speed after each. Add the vanilla and beat on high until creamy.

  11. Fill the first layer.

    Place one cake layer on a serving plate. Spread about 3/4 cup of frosting over it, then pipe a border of frosting around the edge. Spread half of the cooled blueberry jam inside the border.

  12. Stack the cake.

    Place the second cake layer on top and repeat with frosting, a piped border, and the remaining jam. Add the final cake layer with its bottom facing up.

  13. Apply a crumb coat.

    Spread a thin layer of frosting over the top and sides of the cake. Freeze the cake for 15 minutes to help set the crumb coat.

  14. Finish and decorate.

    Cover the cake with the remaining frosting and decorate the top with fresh blueberries.

Notes

  • Bring the butter, eggs, sour cream, buttermilk, and cream cheese to room temperature for a smooth batter and frosting.
  • Mix the cake batter only until the ingredients are combined to help keep the layers tender.
  • Make sure the cakes and jam are completely cool before assembling so the frosting does not melt.
  • The piped frosting border helps keep the blueberry jam from squeezing out between the layers.
  • Store the finished cake covered in the refrigerator because the frosting contains cream cheese. Let slices sit briefly at room temperature before serving.

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