Blueberry Jam Cake
This is a moist 3 layer vanilla cake with a blueberry jam filling. It is filled with cream cheese frosting.
Servings: 16 slices
Calories: 657kcal
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
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 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
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