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.

Taking a slice out of the blueberry jam cake.

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.

Side view of split open blueberry jam cake.

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: Donโ€™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

Decorated cake on a board.

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FAQ’s

Can the cake layers be made ahead of time?

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.

Can I use another size cake pan?

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.

Can this be made into cupcakes?

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.

One slice of cake on a plate.
A bite missing from blueberry jam cake on a plate.

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.

Taking a slice out of the blueberry jam cake.
5 from 34 reviews

Blueberry Jam Cake

This is a moist 3 layer vanilla cake with a blueberry jam filling. It is filled with cream cheese frosting.
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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

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 657kcal, Carbohydrates: 84g, Protein: 6g, Fat: 48g, Saturated Fat: 28g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 123mg, Sodium: 360mg, Potassium: 111mg, Fiber: 1g, Sugar: 31g, Vitamin A: 1469IU, Vitamin C: 1mg, Calcium: 97mg, Iron: 0.4mg
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