Blueberry Jam Cake
User Reviews
5.0
6 reviews
Excellent
Blueberry Jam Cake
Report
An easy lemon blueberry pound cake with blueberry buttercream frosting and blueberry jam filling.
Share:
Ingredients
Ingredients for Lemon Blueberry Cake Layers
- ¾ cup unsalted butter softened at room temperature
- 1½ cup granulated sugar or caster sugar
- 3 eggs
- 1 cup plain yoghurt
- ¼ cup blueberry jam store bought or use my recipe for small batch homemade blueberry lemon jam
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
- zest of one lemon
- 2½ cups all purpose flour or plain flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Ingredients for Blueberry Buttercream
- 4 cups powdered sugar or icing sugar
- 6 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
- 3 tablespoon blueberry jam store bought or homemade
- 3 tablespoon milk or more, added slowly until you reach a spreadable consistency
Ingredients for Assembly
- ¾ cup blueberry jam store bought or homemade
Add to Shopping List
Instructions
Instructions for Cake Layers
- Begin by preheating your oven to 350°F (175C/155C Fan) and preparing your cake pans. If using traditional cake pans, grease and flour these. If using silicone, no preparation is needed.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add the sugar and softened butter. Cream together on a low setting until light and fluffy (about 2 minutes).
- Add the eggs one at a time, beating after each addition.
- Then add the yoghurt, blueberry jam, lemon zest and extracts. Beat lightly to combine in a smooth batter.
- Sift the flour, baking soda, baking powder and salt into the liquid mixture and beat or stir until smooth and just combined.
- Pour evenly into prepared cake tins and smooth the tops.
- Bake in the centre of the preheated oven for about 45 minutes, checking until a toothpick inserted in the centre comes out clean.
- Once done, remove from the oven. Allow to cool in the cake pans for about five minutes before carefully turning out onto a wire rack to cool completely.
Instructions for Blueberry Buttercream
- When ready to assemble, make the easy blueberry buttercream by mixing together the powdered sugar, melted butter, vanilla and blueberry jam. Add a few tablespoons of milk and stir. Add more slowly as necessary until you reach your desired consistency. (see note)
Instructions for Assembly
- For best presentation, level your cake layers by trimming any domed tops off as evenly as possible to create flat tops to the layers.
- Using about ¼ of your frosting, spread a layer of blueberry buttercream over the top of your base cake layer. Then pipe a border around the outer edge of this about 1" thick.
- Add about ¼ cup of blueberry jam inside this icing border and spread out. This will be your blueberry jam cake filling.
- Invert your top layer so that the side you have trimmed and levelled is facing down. Sandwich this onto the blueberry jam. This means you will have a smoother top to frost with fewer crumbs.
- Use your remaining blueberry buttercream to frost the top and sides of the cake and top off with remaining blueberry jam.
Notes
- This easy buttercream is incredibly simple to adjust - if you overadd a bit of milk, add a bit more icing sugar to thicken. The precise measurements will depend a bit on the environment (humidity and heat) in your kitchen. The measurements given in this recipe should be a good starting point. You are looking for a thick but spreadable frosting. This should not be runny or it will not hold the jam in place in the filling.
- See blog post for more tips and step by step advice.
Nutrition Information
Show Details
Calories
627kcal
(31%)
Carbohydrates
108.5g
(36%)
Protein
5.6g
(11%)
Fat
20.7g
(32%)
Saturated Fat
12.6g
(63%)
Cholesterol
92mg
(31%)
Sodium
304mg
(13%)
Potassium
136mg
(4%)
Fiber
0.8g
(3%)
Sugar
74.5g
(149%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 108.5g | 36% |
| Protein | 5.6g | 11% |
| Fat | 20.7g | 32% |
| Saturated Fat | 12.6g | 63% |
| Cholesterol | 92mg | 31% |
| Sodium | 304mg | 13% |
| Potassium | 136mg | 3% |
| Fiber | 0.8g | 3% |
| Sugar | 74.5g | 149% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
