Blueberry Jam and Cream Cake

I still remember the first time I tried a blueberry dessert—juicy, sweet berries swirled into a soft cake at a summer family picnic. It wasn’t fancy, but it felt like sunshine on a plate. That memory sparked my love for fruit-forward baking, and today, I want to share a version of that nostalgic treat: Blueberry Jam and Cream Cake.

This recipe is perfect for beginner bakers. It skips complicated techniques and focuses on a few key steps to build confidence in the kitchen. Plus, it’s a great way to learn basic cake baking while impressing family and friends with layers of homemade blueberry jam and velvety cream cheese frosting. It’s simple, time-efficient, and surprisingly wholesome with real fruit at the heart of it.

Why This Recipe is Special

• The cake layers are incredibly soft and moist, thanks to a blend of butter, oil, and buttermilk.
• A homemade blueberry jam takes center stage, offering a fresh and fruity contrast to the rich frosting.
• Cream cheese frosting brings a subtle tang that pairs beautifully with the sweet berries.
• Versatile enough for birthdays, brunches, or just a weekend baking project.
• Teaches foundational baking skills like layering, frosting, and making jam from scratch.

Ingredients and Preparation

Vanilla Cake Base

• Cake flour: Provides a tender crumb and soft texture, making the cake light and fluffy.
• Cornstarch: Helps lighten the cake flour further.
• Butter and oil: The butter adds richness; the oil ensures a moist texture that stays fresh longer.
• Eggs: Bind the cake and help it rise while adding richness.
• Sour cream and buttermilk: Both keep the cake moist and add a slight tang.
• Vanilla extract: Enhances all the other flavors.

Blueberry Jam

• Fresh or frozen blueberries: The star of the show. Fresh blueberries offer better color and consistency, but frozen work well too.
• Granulated sugar: Balances the tartness of the berries and helps the jam thicken.

Cream Cheese Frosting

• Cream cheese: Adds a creamy, slightly tangy flavor.
• Butter: Gives structure and richness to the frosting.
• Powdered sugar: Sifted to ensure a smooth, lump-free finish.
• Vanilla extract: Brings everything together.

Substitutions

• Use dairy-free alternatives for butter, cream cheese, and milk-based ingredients if needed.
• Swap in strawberries or raspberries for a twist on the jam.
• Store-bought jam can be used in a pinch, though homemade offers better texture and flavor.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F and prepare three 8-inch round cake pans with non-stick spray and parchment paper at the bottom.

Step 2: In a medium bowl, sift together flour, cornstarch, baking powder, baking soda, and salt to ensure even distribution.

Step 3: In a large mixing bowl, beat the butter, oil, and sugar on high speed for about 2 minutes until it looks fluffy and pale.

Step 4: Add sour cream, vanilla extract, and eggs one at a time, mixing gently until combined.

Step 5: Alternate adding the dry mixture and buttermilk to the batter, starting and ending with the dry mix. Mix on low speed just until combined.

Step 6: Divide the batter evenly into your cake pans and bake for 21-24 minutes. Check for doneness with a toothpick—it should come out with a few moist crumbs.

Step 7: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 8: For the jam, heat blueberries and sugar in a saucepan over medium heat. Stir regularly until it thickens (about 10–15 minutes). Let it cool completely before using.

Step 9: To make the frosting, beat room temperature butter and cream cheese together on high speed until smooth. Gradually add sifted powdered sugar, then mix in vanilla extract until creamy and fluffy.

Step 10: To assemble, start with the first cake layer, spread a layer of frosting, pipe a border, and fill with half the jam. Repeat with the second layer. Top with the third layer upside down to get a flat surface.

Step 11: Apply a thin crumb coat of frosting and freeze the cake for 15 minutes. Then, finish with a thicker layer of frosting and decorate with fresh blueberries.

Beginner Tips and Notes

• Overmixed batter can make the cake dense. Mix just until ingredients are combined.
• Avoiding dry cake: Measure flour correctly using the spoon-and-level method or a kitchen scale.
• If jam is runny, cook a little longer until thick enough to coat a spoon.
• Frosting too soft? Chill it for 10 minutes to firm it up before spreading.
• Use a turntable and offset spatula for smoother frosting application.
• If you don’t have piping bags, a zip-top bag with the corner snipped off works in a pinch.

Serving Suggestions

• Serve slices with a drizzle of warm cream or a scoop of vanilla ice cream for added indulgence.
• Pair with hot tea or sparkling lemonade for a refreshing combo.
• Store leftovers in an airtight container in the fridge for up to 5 days.
• You can freeze individual slices wrapped in plastic and stored in an airtight container for up to a month.

Conclusion

There’s something incredibly rewarding about making a cake from scratch—especially when it’s this beginner-friendly and flavorful. This Blueberry Jam and Cream Cake not only teaches you baking basics but also gives you a stunning result that tastes as good as it looks.

Try it out and let me know how it turned out. Did you switch up the berries or decorate it your own way? Drop a comment—I’d love to hear about your baking adventures.

FAQ About Blueberry Jam and Cream Cake

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