Blueberry Jam Cake
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.
I have tips and tricks and process photos to easily help you make this recipe! If you love blueberry desserts, you have to try my Blueberry Cinnamon Rolls.
Tips for making the cake
Here are my tips, so yours turns out like this recipe! For tips for the jam check out my blueberry jam post.
- Tip 1: Don’t overpack your flour. If you stick your measuring cup into the flour, it will compact it down. This leads to more flour and a drier cake.
- Tip 2: Make sure to pull out your dairy ingredients 2 hours before using. To have cake batter and frosting that blends well, your ingredients need to be room temperature.
- Tip 3: Make the jam ahead of time so it has time to cool before you use it.
- Tip 4: Make the cream cheese frosting right before you need it.
How to assemble the cake
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FAQ’s
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.
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.
For more blueberry recipes, check out my
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.
Blueberry Jam Cake
Ingredients
Vanilla Cake
- 3 1/2 cups Cake flour
- 1/4 cup Cornstarch
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 3 TBSP Oil, canola or vegetable oil
- 1 1/2 cups White granulated sugar
- 4 Large eggs, room temperature
- 1 TBSP Pure vanilla extract
- 1 cup Sour cream, room temperature
- 1 cups Buttermilk, room temperature
Homemade Blueberry Jam
- 3 cups Blueberries
- 3/4 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 tsp 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 1/2 cups Cake flour, 1/4 cup Cornstarch, 2 tsp Baking powder, 1 tsp Baking soda, 1 tsp 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 1/2 cups White granulated sugar, 3 TBSP Oil
- Add in sour cream, vanilla, and eggs. Mix on medium until combined.4 Large eggs, 1 TBSP 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, 3/4 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 tsp Pure vanilla extract
Assembly
- Place the first cake layer down. Spread 3/4th 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
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.
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.
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!
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…
Planning to make this for my sons birthday! How much would you make for a sheet cake?
Keep the recipe the same for a 9X13 cake. I would half the recipe for the frosting!
I
Is it possible to make the whipped cream cheese filling one day ahead of time or will it melt?
Yes you can do that!
Hi Stephanie, do you happen to have the ingredients measured in grams l?
I just updated it to include the metric measurments!
Thank You Stephanie. Appreciate your reply.
Can this cake be made without the cream cheese? I don’t like it.
Yes it can. You can use the frosting with the jam as the filling. Or just the jam!
Do you think I could make this recipe in cupcake form? If so, how much might it yield? Thanks!
Yes you can make this into cupcakes. It will make 24 cupcakes!
Hello Stephanie!! It’s strictly necessary to use cake flour? Can i make it with plain flour? Thank you!!
Cake flour is the best to get that fluffy and light texture. All purpose flour has more gluten in it.
Do you think the whipped cream cheese filling would work to frost the whole cake?
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.
I will definitely make this cake soon! Looks incredbile. Plus, blueberry jam is my fave! 😍
I’ve try. Nicee
I’m so excited to make this cake for my dads birthday Stephanie! Thanks for sharing.
I hope you love it!
This cake looks heavenly. Wanted to know if your 1 cup = 250 ml ?
Can this cake be made into a pound cake?
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.
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 .
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.
Hi Stephanie
What is the difference between the clear extract and regular extract? Is the clear necessary for this recipe?
Thanks
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.
I’m drooling 🤤 what is the possibility of using strawberries; I love blueberries and family will crawl over rocks for strawberries
Thank you
You can totally make this into strawberry jam! Just substitute with cut berries for the jam. It would be so yummy!
If I was wanting to incorporate lemon into this, how would you suggest to slightly modify to add it to it?
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.
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This looks beautiful and delicious. I must try this!
Thank you!