This Blueberry Jam Cake is a delightful treat that combines the sweet, fruity flavor of blueberry jam with the moist, tender texture of a homemade cake. It’s the perfect dessert to enjoy at any time of year, whether you’re celebrating a special occasion or simply indulging in something sweet.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup blueberry jam
1 teaspoon vanilla extract
1/2 cup milk
1/2 teaspoon ground cinnamon
Powdered sugar for dusting (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, cream the butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Add the blueberry jam to the wet mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust with powdered sugar if desired and serve.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 280 kcal per serving
Variations
If you’re feeling adventurous, you can customize this cake with a few simple changes:
Fruit Variations: Instead of blueberry jam, try using raspberry, strawberry, or blackberry jam for a different flavor profile.
Spices: I sometimes add a pinch of nutmeg or ginger along with the cinnamon for a spicier kick.
Frosting: You can frost the cake with cream cheese frosting or a simple glaze for added richness.
Nuts: Add some chopped walnuts or pecans to the batter for extra crunch and texture.
Storage/Reheating
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, keep it in the refrigerator for up to a week.
Reheating: If you prefer your cake warm, simply microwave a slice for 10-15 seconds or pop it in the oven at 300°F (150°C) for 5 minutes until warmed through.
FAQs
How do I know when the cake is done baking?
I usually check the cake by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready to come out of the oven.
Can I make this cake ahead of time?
Yes, this cake stores well, so you can make it a day or two ahead. Just be sure to store it in an airtight container.
Can I freeze this Blueberry Jam Cake?
Absolutely! To freeze, wrap the cooled cake in plastic wrap and place it in an airtight container or freezer bag. It will keep in the freezer for up to 3 months.
What can I substitute for milk in this recipe?
If I need a dairy-free version, I use almond milk, soy milk, or any other plant-based milk as a substitute for regular milk.
Can I use homemade blueberry jam for this cake?
Definitely! I love using homemade jam for an even more personalized flavor. Just make sure it has the same consistency as store-bought jam so it blends well into the batter.
Conclusion
This Blueberry Jam Cake is an easy, flavorful dessert that combines the sweetness of blueberries with the warmth of cinnamon. It’s the perfect way to celebrate the flavors of summer, no matter the season. Whether you’re serving it at a family gathering or enjoying a quiet afternoon treat, I’m sure you’ll love this moist, delicious cake.
Recipe:
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Blueberry Jam Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A moist and flavorful cake combining the sweetness of blueberry jam with a hint of cinnamon, perfect for any occasion.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup blueberry jam
1/2 cup milk
1/2 teaspoon ground cinnamon
Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate large bowl, cream the butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Add the blueberry jam to the wet mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired and serve.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
This cake can be frozen for up to 3 months. Wrap it in plastic wrap and place it in an airtight container or freezer bag.
If you want a dairy-free version, substitute the milk with almond milk, soy milk, or another plant-based milk.
For a twist, try different fruit jams like raspberry or strawberry for a new flavor profile.
Adding a pinch of nutmeg or ginger can give the cake a spicier kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
