This blueberry jam and cream cake is the perfect cake for spring! It has a super moist and fluffy white cake, homemade blueberry jam filling, and whipped cream cheese filling. This cake is smothered in whipped vanilla bean buttercream and fresh blueberries. This cake is the definition of a light and fluffy dessert!
The BEST Blueberry Jam and Cream Cake
This blueberry jam and cream cake is the best! For a good reason too! The combination of the homemade thick blueberry jam and the whipped cream cheese makes this such a light cake!
I got the idea for the cake because I thought what would make a fun spring cake for any event including a wedding. Usually strawberries and cream is the ultimate cake combo, but the homemade blueberry jam gives a great tartness to this cake!
This white cake sponge is seriously so fluffy and has so much sweet flavor. Clear vanilla extract is what gives the white cake the distinct flavor. I am usually all for pure vanilla extract, but for a white cake you need it to be ultra sweet!
On top of this cake is a whipped vanilla bean buttercream. This buttercream is whipped for 5 minutes straight with heavy cream to make it so light and fluffy. The vanilla bean paste also give it the distinct speckled look.
How To Make Moist White Cake
This cake is slightly different than a traditional cake. Usually you mix the butter in your wet ingredients and add in the dry. This recipe, you have the dry ingredients in the bowl and add in the butter. It makes for a fluffy cake though!
Start by adding all the dry ingredients including the sugar into the mixing bowl. Make sure to use a stand or hand mixer here. The extra power from a mixer is necessary to blend the cake together.
Next, cut up the room temperature butter into cubes. Then, slowly add the butter into the dry ingredients. Once it is all blended, add in the buttermilk slowly. The batter should be very thick at this point.
In a separate bowl, mix together the egg, egg whites and the clear vanilla extract. This is what's going to thin out the cake batter.
Slowly add in this egg mixture and mix for a whole 2 minutes. Scrape the bowl at 1 minute and at 2 minutes. The goal is to make sure the batter is thoroughly mixed together.
Then, bake for 20-25 minutes. The cakes are done baking when a toothpick inserted comes out clean.
How To Prevent The Cake From Sticking To The Pans
To make this cake, I use three 8 inch cake pans. The ones I use are the metal aluminum ones. Don't use non stick pans because they don't bake as well.
Then, spray it good with non-stick baking spray (the one with flour in it). Place an 8 inch parchment circle on the bottom of the pan and spray again. This method has worked so well for me.
Once the cakes are done baking, let the cakes sit in the pan for 10 minutes before transferring to a cooling rack. This will allow the cake to pull away from the sides of the pan. Giving the cake an extra 10 minutes allows help to prevent sticking.
Fillings For Blueberry Jam and Cream Cake
I mean, this is the best part about the cake! The homemade blueberry jam and whipped cream cheese really transforms the cake.
The blueberry jam filling is made with fresh blueberries, lemon juice, salt, and sugar. Then, you cook it for awhile until it is thick enough and has the signature wrinkles.
I have not made this jam filling with frozen blueberries. I believe it will give it a different texture and flavor, but I haven't tried it. Usually fresh blueberries are where it's at!
The whipped cream cheese is also out of this world. I use this recipe for the topping for these angel food cupcakes.
The cream cheese gives the whipped cream a bit of a tangy taste, but most importantly it stabilizes the whipped cream. That allows for easy piping, or in this case a stable (and delicious) filling.
Ingredients Needed To Make Whipped Vanilla Bean Buttercream
To make this buttercream, it is so easy! You only need 5 ingredients and a mixer.
- Slightly cold butter- Leave the butter on the counter for 30 minutes before using. Slightly cold butter is ideal for buttercream. If the butter is too warm, the buttercream will not hold.
- Powdered sugar- To avoid any grittiness, make sure the powdered sugar is sifted.
- Vanilla bean paste- The vanilla bean paste is what gives it the speckled look. You can use regular vanilla extract too.
- Dash of salt- This is optional, but the tiny bit of salt will cut down on the sweetness a little.
- Heavy cream
The key to making this buttercream super fluffy is to whip it on high for 4 minutes. Then, scrape the bowl and whip for another minute.
Since you are whipping it for so long there will be lots of air bubbles. Take it off the mixer, and mix it by hand with a wooden spoon. This will help get rid of the air bubbles.
Then, place it in the fridge for 15 minutes before decorating the cake. This helps to solidify the butter a bit.
Once you pull it out of the fridge, take the wooden spoon and beat again to get rid of the air bubbles.
Tips To Assemble The Blueberry Jam and Cream Cake
You can simply slather everything together, and it will taste amazing. To make it look good though, I have some tips!
- Use an 8 inch cardboard circle- This will provide a stable base for the cake. It also makes it easy to transfer the cake. Then, apply a bit of frosting on the circle. This will act as the glue for the cake.
- Place the first and second layer bottom side down- Place the first layer on top of the circle. Then, apply a thick ring of buttercream around the edge of the cake. I use a wilton 1M tip and apply 2 layers of buttercream around the edge. This is a great barrier so no filling spills out.
- Blueberry jam filling should be room temperature- Use ½ of the blueberry jam and spread it on the cake. Room temperature jam is SO much easier to spread.
- Whipped cream cheese should be slightly cold- The whipped cream cheese should be slightly cold. If it is too cold, it won't spread well. If it is too warm, then it will be like soup. You will have some left over.
- Place the last layer of cake bottom side up- The goal is to have the flattest edge for the top of the cake. This helps to give the cleanest lines.
- Apply a crumb coat first- Apply a very thin crumb coat around the entire cake. There should be some cake poking through. Crumb coat is necessary so no cake crumbs get into the final layer of frosting. Place the cake in the freezer for 15 minutes.
- Use an offset icing spatula to create the texture look- After applying a smooth layer of frosting on top of the crumb coat, use the spatula and extra frosting to create the wavy texture look.
- Cool cake before serving- If you are serving right away, freeze cake for 10 minutes before serving. If you aren't serving the cake for at least an hour, place cake in the fridge. This helps to set the buttercream.
How To Store The Blueberry Jam and Cream Cake
The cake is best stored in the fridge in a cake carrier. I use this one. I use it for every single cake or cheesecake I make. It is seriously the best! It will last up to 5 days in the fridge.
Can This Blueberry Jam and Cream Cake Be Frozen
YES! The cake can be frozen. What I do is cut each slice and the wrap it up tight. That way you can pull out the cake by the slice to thaw out instead of a whole cake.
Other Recipes To Try
Make sure to tag me on Instagram @stephaniesweettreats and leave me review below if you made this cake. I hope you loved it! To get more ideas follow me on Pinterest.
Blueberry Jam and Cream Cake
Ingredients
White Cake
- 3 ¼ cups Cake flour
- 1 ¾ cups White granulated sugar
- 4 teaspoon Baking powder
- ¾ teaspoon Salt
- ¾ cup Unsalted butter room temperature
- 1 ⅛ cups Buttermilk room temperature
- 4 Large egg whites room temperature
- 1 Large whole egg room temperature
- 3 teaspoon Clear vanilla extract
Homemade Blueberry Jam
- 3 cups Fresh blueberries
- ¾ cups White granulated sugar
- 1 tablespoon Lemon juice
- ⅛ teaspoon Salt
- 1 teaspoon Unsalted butter
Whipped Cream Cheese
- 8 oz Cream cheese room temperature
- 1 ½ cups Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- 1 cup Heavy cream cold
Vanilla Bean Buttercream
- 2 cups Unsalted butter slightly cold
- 6 cups Powdered sugar sifted
- 3 teaspoon Vanilla bean paste
- ¼ cup Heavy cream
- 1 cup Blueberries for decorating
Instructions
White Cake
- Preheat oven to 350F. Spray 3 8X2 inch cake pans with baking non-stick spray. Place an 8 inch parchment circle on the bottom of the pans and spray again. Set aside.
- In a small bowl, whisk lightly together egg whites, whole egg, and clear vanilla extract. Set aside. Cut the room temperature butter into cubes and set aside.
- Using a mixer, sift flour and baking powder in bowl. Add in sugar and salt and mix on low for 30 seconds. Add in butter one chunk at a time, and let mix 5-10 seconds before adding the next piece of butter. Continue until all butter is added. Slowly pour in buttermilk and mix on low until well combined. Scrape the bowl.
- Add in the egg mixture. Add ⅓ of egg mixture at a time. Mix on medium low for 2 minutes. Scrape bowl twice and mix for another 30 seconds to make sure it is thoroughly incorporated.
- Use a kitchen scale to divide batter among the cake pans evenly. Bake in oven for 20-25 minutes. Cake is finished when a toothpick inserted comes out with a few moist crumbs.
- Let cake cool in pan for 10 minutes before transferring to a cooling rack. Allow cake to cool completely and wrap in saran wrap and place in freezer until ready to decorate.
Homemade Blueberry Jam
- In a saucepan over medium heat, combine the blueberries, sugar, salt, and lemon juice. Heat until sugar is dissolved. Then turn the heat to medium high and let come to a boil. Cook for 2 minutes at the medium-high heat.
- Turn heat to medium-low and let simmer for 20 minutes. Place 2 ceramic plates in freezer for jam readiness test. Start at 15 minutes to check to see if jam is ready. Jam should be dark and thickened.
- Grab plate from freezer, place a small amount of jam on plate. It should wrinkle when you press your finger over it, If it doesn't wrinkle than cook for another 2 minutes and check again. Keep checking until jam wrinkles.
- When the jam is ready, melt a teaspoon of butter into jam to give it a nice glossy shine. Let jam cool for 20 minutes before storing.
Whipped Cream Cheese
- Freeze the metal mixing bowl and whisk attachment for 5 minutes before making the whipped cream cheese.
- Using a mixer on medium high, beat cream cheese for 2 minutes until light and fluffy . Add in vanilla and beat again for 30 seconds. Slowly add in sifted powdered sugar on low. Mix until combined.
- Switch to a whisk attachment and add in cold heavy cream. Beat on medium-high until stiff peaks form.
Vanilla Bean Buttercream
- Using a mixer on medium-high, beat slightly cold butter for 2 minutes. Leave cold butter out for 30 minutes before using to get it slightly cold. Add in vanilla bean paste and mix again.
- Slowly add in sifted powdered sugar. Mix until well combined. Add in heavy cream and beat for 4 minutes on high. Scrape bowl and beat for 1 minute. Use a wooden spoon and beat by hand for a minute to get rid of air bubbles.
- Place buttercream in fridge for 15 minutes before using.
Assembly
- Get cakes out of freezer an hour before assembly. After the hour, level off cakes so they are flat.
- Place a small amount of buttercream on 8 inch cake circle and place first layer bottom side down.
- Pipe a ring of buttercream on the edge of the cake. Spread a thin layer of jam in the middle. Pour whipped cream cheese on top of jam and spread smooth and even. Place next layer of cake bottom side down and repeat filling process. Place top layer of cake bottom side up.
- Apply buttercream in a thin layer to make a crumb coat. Use a cake scraper to make it smooth. Place in freezer for 10 minutes. Apply final layer of frosting on cake and use a cake scraper to make it smooth. Decorate with more blueberries. Place in fridge until ready to serve.
Erika Ravnsborg says
This looks beautiful and delicious. I must try this!
Stephanie Rutherford says
Thank you!
Kristen says
If I was wanting to incorporate lemon into this, how would you suggest to slightly modify to add it to it?
Stephanie Rutherford says
Depending on how much lemon you would like, You would want to add fresh lemon zest. For a subtle lemon flavor, add 1 tsp of lemon zest. For more lemon, add the zest of 1 large lemon.
Karen says
I’m drooling 🤤 what is the possibility of using strawberries; I love blueberries and family will crawl over rocks for strawberries
Thank you
Stephanie Rutherford says
You can totally make this into strawberry jam! Just substitute with cut berries for the jam. It would be so yummy!
Dithi says
Hi Stephanie, this was my
Second time making the reverse creaming method , and both the times the cake has come out hard , I followed the same instructions. What am I doing wrong ? I don’t get cake flour , so I usually
Do the ( substitute of AP - cornstarch) . I don’t think I will ever do this method , I don’t get that moistness .
Stephanie Rutherford says
Hello!
Here are things that could be going wrong:
1. Are you using room temperature butter. Cold butter won't blend as well.
2. Since you are using a substitute with the flour, it could be that you are using too much flour. Try decreasing the flour by 1/4 cup. By doing the cake flour substitution, it also needs to be sifted 6-7 times before using.
If your cake is hard it has to do with too much dry ingredients. Too much flour can cause a dry cake or if the flour is compacted. While doing this method, I was able to get the moist cake that you see in the pictures. Try decreasing the flour and see if that helps.
Shawna says
Can this cake be made into a pound cake?
Stephanie Rutherford says
You can make this cake in a bundt cake pan. Fill the bundt pan 3/4 of the way (make to spray very well with baking non-stick spray) and bake for 30-45 minutes.
Cathy says
This cake looks heavenly. Wanted to know if your 1 cup = 250 ml ?
Allianna Schneider says
I’m so excited to make this cake for my dads birthday Stephanie! Thanks for sharing.
Stephanie Rutherford says
I hope you love it!
Meeza says
I've try. Nicee
Slow and Seasoned says
I will definitely make this cake soon! Looks incredbile. Plus, blueberry jam is my fave! 😍
Veronica says
Do you think the whipped cream cheese filling would work to frost the whole cake?
Stephanie Rutherford says
The whipped cream cheese filling is the best part of the cake! The texture would be more like trying to frost a cake with a stabilized whipped cream. I think if you want to do a cream cheese route, you should be a cream cheese frosting instead.
Fabi says
Hello Stephanie!! It's strictly necessary to use cake flour? Can i make it with plain flour? Thank you!!
Stephanie Rutherford says
Cake flour is the best to get that fluffy and light texture. All purpose flour has more gluten in it.
emma says
Do you think I could make this recipe in cupcake form? If so, how much might it yield? Thanks!
Stephanie Rutherford says
Yes you can make this into cupcakes. It will make 24 cupcakes!