Hey y'all! If you're craving something sweet, easy, and packed with fruity goodness, this Blueberry Jam Cake is calling your name. With its soft, buttery crumb and luscious swirls of blueberry jam, it's like summer in every bite. Whether you need a show-stopping brunch treat, a cozy dessert, or just an excuse to bake, this Cake fits the bill. Let's get cooking!
Why You'll Love This Blueberry Jam Cake
- Bursting with real blueberry flavor thanks to thick layers of blueberry jam.
- Super moist and tender crumb that stays soft for days.
- Easy one-bowl batter-no fancy techniques here.
- Perfect for breakfast, snack, or dessert.
- Can be customized with your favorite jams or add-ins!
Blueberry Jam Cake Ingredients
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- ¾ cup (240g) blueberry jam (plus extra for swirling)
- Zest of 1 lemon
- Optional: ½ cup (75g) fresh or frozen blueberries
How to Make Blueberry Jam Cake
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (or 8-inch square) with butter and line the bottom with parchment for easy removal.
Step 2: Mix Dry Ingredients
In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each, then stir in vanilla and lemon zest.
Step 4: Combine Wet and Dry Ingredients
Add the flour mixture to the wet ingredients in 2 parts, alternating with buttermilk. Start and end with flour, mixing until just combined. Don't overmix!
Step 5: Swirl in the Blueberry Jam
Gently fold in ¾ cup blueberry jam and, if using, toss in the fresh blueberries. Pour batter into prepared pan and dollop extra spoonfuls of jam on top. Use a butter knife to swirl through the top for a marbled effect.
Step 6: Bake the Blueberry Jam Cake
Bake for 38-44 minutes, until a toothpick in the center comes out with only a few moist crumbs. The top should spring back lightly when pressed.
Step 7: Cool and Serve
Let the cake cool in the pan for 10 minutes, then run a knife around the edge and turn out onto a wire rack to cool completely. Slice and enjoy your gorgeous, berry-filled treat!
Blueberry Jam Cake Notes
- If using frozen blueberries, do not thaw before adding to the batter to avoid excess moisture.
- Warm a few extra spoonfuls of blueberry jam to drizzle over slices for even more jammy goodness.
- For a richer flavor, use homemade blueberry jam if you have it!
Blueberry Jam Cake Variations
- Lemon Blueberry Jam Cake: Add 2 more teaspoons of lemon zest and top with a lemon glaze.
- Mixed Berry Jam Cake: Substitute blueberry jam with raspberry or strawberry jam.
- Nutty Blueberry Jam Cake: Fold in ½ cup chopped pecans or walnuts for crunch.
Required Equipment for Blueberry Jam Cake
- 9-inch round or 8-inch square cake pan
- Mixing bowls
- Electric mixer (hand or stand)
- Sifter or fine-mesh sieve
- Spatula and spoon
- Parchment paper (optional, for lining)
Blueberry Jam Cake Storage and Shelf Life
Store leftover Blueberry Jam Cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. You can also freeze individual slices for up to 2 months-just wrap them tightly in plastic and foil, then thaw at room temperature.
Perfect Pairings & Serving Recommendations for Blueberry Jam Cake
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy a slice with your morning coffee or tea for a sweet breakfast treat.
- Add a dusting of powdered sugar before serving for a pretty finish.
Pro Tips for Irresistible Blueberry Jam Cake
- Bring all ingredients to room temperature for the fluffiest crumb.
- Don't overmix the batter after adding flour to keep your cake extra tender.
- Swirl the jam gently for a pretty marbled look-don't blend it all the way in!
Blueberry Jam Cake FAQ
- Can I use homemade blueberry jam?
- Absolutely! Homemade jam brings even fresher flavor and can be adjusted for sweetness.
- Can I make Blueberry Jam Cake gluten-free?
- Yes, use a 1:1 gluten-free flour blend, but check the texture and adjust liquid if needed.
- What can I substitute for buttermilk?
- If you don’t have buttermilk, mix 1 cup whole milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: 1 hour
Ingredients
- 1 and ¾ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup blueberry jam (homemade or store-bought)
- ½ cup fresh blueberries (optional, for topping)
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
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1Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
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2In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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3In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add sour cream and vanilla extract.
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4Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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5Spread half of the batter in the prepared cake pan. Dollop blueberry jam over the batter, then top with the remaining batter. Swirl gently with a knife.
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6Bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean. Cool. Whisk powdered sugar and milk to make a glaze and drizzle over cooled cake. Top with fresh blueberries, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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