Blueberry Jam Cake
This Blueberry Jam Cake recipe is a great way to get sweet berry flavor without fresh berries. A little bit of jam meets sweet vanilla cake for an irresistible dessert!
With Easter approaching, I’ve been thinking a lot about the kinds of desserts that would be great endings to an Easter meal. It always seems like the perfect time to make a fresh, bright, spring dessert. Maybe something with fresh berries.
But the reality is that it’s not really spring around here. No, it’s still definitely coat weather. And berry season? Yeah, that’s still a while from now.
So, to solve my dessert conundrum, I opted to feature one of my all-time favorite baking ingredients. I love the versatility of jams and preserves. Plus, they’re a perfect way to get great fruit flavor when your favorite fruits are out of season.
I always have several varieties in my refrigerator, but I decided to go with blueberry for this cake. The cake itself is a pretty standard vanilla cake. But stir in that blueberry jam, and it transforms into something special and so very tasty.
Just so you won’t be surprised, I should warn you that the cake batter will be kind of a blue-ish purple color. Don’t fret. That’s completely normal. Once it’s baked, the cake will look quite normal on the outside. But once you slice into it, you’ll see that it has retained a bit of the blueberry color. It certainly makes this cake stand out!
Of course, it’s the flavor that matters. And this Blueberry Jam Cake excels in that category with the sweet blueberry and vanilla combination. Plus, it’s a wonderfully moist cake with a lovely texture.
I chose to top this cake with a sweet cream cheese glaze flavored with a hint of lemon. If you prefer, use vanilla in the glaze. Either way will be plenty good! Then, some sliced almonds are sprinkled on top for a little crunch and, well, to make it pretty.
While I’ve only made this cake using blueberry jam and almonds, it seems like the kind of cake that is begging to be adapted by swapping out your favorite jam flavor and nuts. Raspberry and pistachio. Strawberry and almond. Mixed berry and pecan. So many tasty possibilities!
More Jam Desserts
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Blueberry Jam Cake
Yield: 10 to 12 servings
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
This sweet, delicious Blueberry Jam Cake is topped with a cream cheese glaze for a dessert worthy of a special occasion.
For the cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 & 1/4 cups granulated sugar
- 4 large eggs
- 3/4 cup blueberry jam or preserves
- 1 & 1/2 teaspoons vanilla extract
- 1 cup buttermilk
For the glaze:
- 4 ounces cream cheese, softened
- 1 cup confectioners’ sugar, sifted
- 2 to 3 tablespoons milk
- 1/2 teaspoon lemon juice or vanilla extract
- about 2 tablespoons sliced almonds, for garnish
To make the cake:
- Preheat oven to 325°F. Generously grease a 12-cup Bundt pan.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the jam and vanilla.
- Reduce mixer speed to low. Mix in the flour mixture in three portions, alternating with two portions of buttermilk. Mix just until combined.
- Transfer the batter to the prepared pan and spread evenly. Bake 60 to 70 minutes, or until a pick inserted into the center comes out clean. Cool the cake in the pan for 20 minutes. Then transfer the cake to a wire rack to cool completely.
To make the glaze:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth. Add 2 tablespoons of milk and the lemon juice (or vanilla) and mix well. If necessary, add more milk (a little bit at a time) until the glaze is the desired consistency.
- Transfer the cooled cake to a cake plate. Dollop the glaze on top of the cake, allowing it to spread down the sides. If necessary, use a spoon to help the glaze get started running down the sides. Top with almonds.
Cake recipe adapted from Southern Living.