This is a moist 3 layer vanilla cake with a blueberry jam filling. It is filled with cream cheese frosting. The blueberry jam and the cream cheese frosting create a perfect berries and cream flavor.
This blueberry jam cake is a blueberry layer cake that is perfect for blueberry lovers. The delicious cake highlights the homemade blueberry jam filling. It is the perfect cake to get your fresh fruit flavor in delicious cake form.
For more blueberry desserts, try Lemon Blueberry Cheesecake, No Bake Blueberry Cheesecake, and Blueberry Cinnamon Rolls.
Jump to:
- Why This Blueberry Jam Cake Recipe Works
- Ingredient Notes for Blueberry and Cream Cake
- Ingredient Substitutions
- Step By Step Instructions - Vanilla Cake
- Step By Step Instructions - Blueberry Jam and Cream Cheese Frosting
- Assembling the Cake
- Expert Baking Tips
- FAQ
- Recipe Variations
- Special Tools
- Storing and Freezing
- 📖 Recipe
Why This Blueberry Jam Cake Recipe Works
- Blueberry jam- The homemade blueberry jam is the star of the show. It is the perfect texture and a strong blueberry flavor.
- Tender white cake- The moist layers of white cake are the perfect complement to the jam. They really highlight the blueberry flavor.
- Cream cheese frosting- The cream cheese frosting brings a berries and cream flavor when paired with the blueberry jam. It tastes SO good.
Ingredient Notes for Blueberry and Cream Cake
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Pull this out 2 hours before baking.
- Oil- Use canola oil, vegetable oil, or olive oil.
- Eggs- Pull the large eggs out 2 hours before baking to get to room temperature.
- Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
- Sour cream- Pull this out 2 hours before baking.
- Cream Cheese- Pull this out 2 hours before baking.
- Powdered sugar- Make sure this is sifted to avoid gritty frosting.
- Blueberries- You can use fresh blueberries or frozen blueberries for the jam. I recommend fresh blueberries for decoration as they will look nicer.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
- Buttermilk- You can also do 1 cup of milk with 1 Tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes before using.
Step By Step Instructions - Vanilla Cake
Here is how to make and bake the cake layers for this Blueberry Jam Cake.
STEP 1: Prep. Heat oven to 350°F. Meanwhile, spray three 8-inch cake pans with baking spray. Line the bottoms with a parchment paper circle and spray them again.
STEP 2: Dry ingredients. Sift the all purpose flour, cornstarch, baking powder, baking soda, and salt into a medium bowl.
STEP 3: Beat butter, oil, and sugar. Use a mixer to beat the butter, oil, and sugar on high speed for 2 minutes.
STEP 4: Wet ingredients. Add the sour cream, pure vanilla extract, and eggs. Mix them in on medium speed until combined.
STEP 5: Combine. Add half of the flour mixture and half of the buttermilk and mix them in on low speed until they start combining. Add the rest of the flour mixture and buttermilk and mix them on low until just combined.
STEP 6: Bake. Pour the batter evenly into the 3 prepared pans. Bake them for 21-24 minutes. They are done baking when a toothpick inserted into the middle of the cake comes out with moist crumbs.
STEP 7: Cool. Let the cakes cool in the hot pans for 10 minutes before transferring to a wire rack to let the cake cool completely.
Step By Step Instructions - Blueberry Jam and Cream Cheese Frosting
Here is how to make the homemade jam and frosting for the blueberry jam cake.
STEP 1: Cook blueberries. Heat the blueberries and sugar in a small saucepan over medium heat. First, the sugar will melt. Then, continue cooking until the jam starts to thicken.
STEP 2: Cool jam. Pour the jam into a glass measuring cup and allow it to cool completely before using it.
STEP 3: Sift powdered sugar. Sift the powdered sugar for the frosting into a medium bowl. Set it aside.
STEP 4: Beat butter and cream cheese. Use a mixer to beat the butter and room temperature cream cheese on high speed for 2 minutes.
Be sure to scrape the sides of the bowl and beat it again if there are any chunks remaining.
STEP 5: Mix in sugar. Add half of the powdered sugar and mix it in on low speed. Then, add the remaining powdered sugar and mix it on low speed until combined.
STEP 6: Add vanilla. Add the vanilla extract and mix the frosting on high speed until it is creamy.
Assembling the Cake
Here is how to assemble the blueberry jam cake.
STEP 1: First layer. Place the first cake layer down.
STEP 2: Frosting layer. Spread ¾ cup of frosting over the cake in an even layer.
STEP 3: Jam filling. Pipe a frosting border around the edge of the cake. Spread half of the jam inside it.
STEP 4: Second layer. Repeat steps 1-3 for the second layer.
STEP 5: Top layer. Place the final cake layer upside down so the flat side is on top.
STEP 6: Crumb coat. Frost the entire cake in a light layer of frosting. Then, place it in the freezer for 15 minutes to set.
STEP 7: Decorate. Frost the cake fully and place blueberries on top of the cake.
Expert Baking Tips
- Properly measure the flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cake to be dry.
- To easily remove the cake from the pan, make sure to first spray the pan with baking nonstick spray. Then, line bottom with parchment paper and spray it again to make sure that the paper does not stick to the bottom of the cake too much. If you miss any spots with the spray they can stick and tear the cake so be thorough.
- For high altitudes add 2 tablespoon of flour to the cake batter.
- Make sure the frosting border around the jam is thick and smooth as it is there to prevent the portion of the blueberry filling from squishing out the sides of the cake when more layers are placed on top.
FAQ
Yes you can make the cake ahead of time! Once the cake layers are done cooling, wrap tightly in plastic wrap. Then, freeze up to 30 days. Pull them out 1 hour before decorating.
Yes you can. You can use a 9 inch cake pans, but it will be thinner. You can also use 6 inch cake pans for thicker layers.
Yes it can! This recipe will make roughly 24 blueberry jam cupcakes. You can halve the recipe for 12 cupcakes. The jam filling can be placed inside the cupcakes by cutting a hole in the top of the cupcake and stuffing them.
Recipe Variations
- Raspberry jam cake- The blueberries can be replaced by raspberries if you prefer.
- Store-bought jam- If you do not want to make homemade jam, you can use a store bought jam instead. I recommend homemade jam for best results because it has a better texture and flavor, but it is not necessary.
Special Tools
- Cake pans: I use Wilton 8-inch cake pans.
- Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don't have to cut it out of regular parchment paper.
- Baking spray: I use the nonstick spray that has flour in it.
- Offset spatula: I use this small offset spatula to easily spread the frosting or fillings.
- Cake turntable: I use this nice Ateco cast iron turntable because it is high quality and it spins seamlessly. Some other turntables are a little jerky when they turn.
- Cake scraper: I use a metal scraper to get smooth cakes.
- Piping bags: I like these 18- inch piping bags since they hold more.
- Piping tip: I love this Wilton 1M to pipe frosting.
Storing and Freezing
Store this blueberry jam cake in an airtight container like a cake carrier. Store in the fridge up to 5 days.
You can freeze the blueberry jam cake in individual slices. Place the cake slices in an airtight container and freeze up to 30 days.
Other Layered Cake Recipes To Try
Try these fruity cake recipes too!
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Blueberry Jam Cake
Ingredients
Vanilla Cake
- 3 ½ cups Cake flour
- ¼ cup Cornstarch
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 3 tablespoon Oil canola or vegetable oil
- 1 ½ cups White granulated sugar
- 4 Large eggs room temperature
- 1 tablespoon Pure vanilla extract
- 1 cup Sour cream room temperature
- 1 cups Buttermilk room temperature
Homemade Blueberry Jam
- 3 cups Blueberries
- ¾ cups White granulated sugar
Cream Cheese Frosting
- 2 cups Unsalted butter room temperature
- 12 oz Cream cheese room temperature
- 4 cups Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- 1 cup Blueberries for decorating
Instructions
Vanilla Cake
- Preheat oven to 350F. Spray three 8-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 medium bowl, sift the flour, baking powder, baking soda, and salt.3 ½ cups Cake flour, ¼ cup Cornstarch, 2 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Salt
- Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes. It will become pale in color.1 cup Unsalted butter, 1 ½ cups White granulated sugar, 3 tablespoon Oil
- Add in sour cream, vanilla, and eggs. Mix on medium until combined.4 Large eggs, 1 tablespoon Pure vanilla extract, 1 cup Sour cream
- Add in half of the flour and half of the buttermilk. Mix on low speed until starting to combine. Add in the rest of the flour and buttermilk and mix on low until just combined.1 cups Buttermilk
- Separate the batter into the three bowls. Bake for 21-24 minutes until a toothpick inserted comes out with moist crumbs.
- Let cake cool in the hot pan for 10 minutes before transferring to a cooling rack. Allow cake to cool completely before decorating.
Homemade Blueberry Jam
- In a saucepan over medium heat, combine the blueberries and sugar. Heat until sugar is dissolved. Then, cook until the jam starts to thicken.3 cups Blueberries, ¾ cups White granulated sugar
- Pour jam into a glass measuring cup and cool completely before using.
Cream Cheese Frosting
- In a medium bowl, sift the powdered sugar. Set aside.4 cups Powdered sugar
- Using a mixer, beat the butter and cream cheese on high speed for 2 minutes. *Make sure butter and cream cheese is room temperature before mixing. Scrape the bowl using a rubber spatula. If any chunks remain, beat on high speed until smooth.2 cups Unsalted butter, 12 oz Cream cheese
- Add in half of the powdered sugar. Mix on low speed until combined. Then, add in the rest of the powdered sugar.
- Add in the vanilla and mix on high speed until the frosting is creamy.1 teaspoon Pure vanilla extract
Assembly
- Place the first cake layer down. Spread ¾th cup of frosting over the cake. Pipe a border of frosting over the cake. Spread half of the jam in the middle of the cake.
- Repeat with the second cake layer. Place the last layer of cake with the bottom of the cake facing up.
- Frost the cake in a light layer of frosting. Freeze the cake for 15 minutes.
- Frost the rest of the cake and top with blueberries.1 cup Blueberries
Liz says
Hello, my cake seems very dense. Is this normal? I followed the recipe to a t but don’t want to continue if it’s supposed to be light and fluffy.
Malinda Williams says
This cake is so good! Perfect for those who want something sweet, but not overly sweet and sugary. I made this today as a trial run since I will be making it again next week for my son's birthday! I would attach a picture if I could, since it does look a bit different. I purposefully added a tiny bit of jam to the outside bottom of the cake so
that when I added the icing, it blended in and made a beautiful almost ombre look.
Jody says
Fabulous cake! I've made it twice now. First time with fresh blueberries and this second time using frozen blueberries. Its just about blueberry season here and our bushes are loaded again! So since I have a few bags left in the freezer from last year, I opted to try them. Honestly, I don't notice any difference in flavor, texture or appearance. If I could attach a photo of my cake, I would. Mine looks nothing like yours (on the outside) because I tinted the buttercream dark green around the outside, rice crispies, solidly, on top, and added a marzipan "shrimp" and slice of marzipan "salmon" on the top. Think really large sushi roll! And chopsticks! My grandson loves sushi so this is for his 14th birthday cake.
Excellent recipe, will make often!
Christine Warren says
Am I the only one who is confused on the cream cheese layer instructions??? U said put whisk n bowl n the freezer then when ready add the cream cheese n whisk and so on. Then u say switch to whisk and beat heavy cream till stiff peaks . I thought I was already using whisk attachment. This really didn't make sense to me. Do I mix the heavy stiff peaks separate then add together I mean I'm so confused with these instructions...
Cheyenne says
Planning to make this for my sons birthday! How much would you make for a sheet cake?
Stephanie Rutherford says
Keep the recipe the same for a 9X13 cake. I would half the recipe for the frosting!
Susan says
I
Nijole says
Is it possible to make the whipped cream cheese filling one day ahead of time or will it melt?
Stephanie Rutherford says
Yes you can do that!
ST Chin says
Hi Stephanie, do you happen to have the ingredients measured in grams l?
Stephanie Rutherford says
I just updated it to include the metric measurments!
ST Chin says
Thank You Stephanie. Appreciate your reply.
Gina DeMarco says
Can this cake be made without the cream cheese? I don't like it.
Stephanie Rutherford says
Yes it can. You can use the frosting with the jam as the filling. Or just the jam!
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!
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.
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.
Slow and Seasoned says
I will definitely make this cake soon! Looks incredbile. Plus, blueberry jam is my fave! 😍
Meeza says
I've try. Nicee
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!
Cathy says
This cake looks heavenly. Wanted to know if your 1 cup = 250 ml ?
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.
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.
Karishma says
Hi Stephanie
What is the difference between the clear extract and regular extract? Is the clear necessary for this recipe?
Thanks
Stephanie Rutherford says
The clear vanilla gives it a sweeter taste and helps the cake stay white. It isn't necessary though, you can use pure vanilla extract.
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!
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.
Erika Ravnsborg says
This looks beautiful and delicious. I must try this!
Stephanie Rutherford says
Thank you!