A moist and flavorful cake combining the sweetness of blueberry jam with a hint of cinnamon, perfect for any occasion.

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)

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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.

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.