Blueberry Jam Cake this is adapted from the Bake from Scratch’s Sugar jam Cake!
Blueberry Jam Cake
An 8 inch Tea time cake with a blueberry jam layer in the middle!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
- Blue berries - 125gm
- Sugar - 50gm
- Water - 100gm
- All purpose flour - 120gm
- Sugar - 100gm
- Butter - 100gm
- Eggs - 2 large
- Baking powder - 1 teaspoon
- Vanilla bean paste - 1 teaspoon
- Milk - 60ml
- Butter - 30gm
- Caster sugar - 2 tbsps
In a pan, add the blueberries, sugar and water.
Cook for 10-15 minutes.
Once cooked, let it cool until needed.
Preheat the oven to 180 degrees, grease and line the cake tin with parchment paper.
In a bowl, cream the butter and sugar until light pale and fluffy.
Add and beat one egg at a time. Add the milk and vanilla into the bowl.
Sift the flour and baking powder into the wet mixture and fold the dry ingredients.
Separate the batter into 2 halves, pour half the batter into the cake tin.
Add and layer the blueberry jam on batter.
Add the rest of the batter on top of this and smoothen the batter using an offset spatula.
Bake for 35-40 minutes, check with a wooden skewer to see if completely baked.
Once baked, let it cool on a cooling rack.
Melt the butter and brush it using a pastry brush on and around the cake, sprinkle all over the cake with the sugar.
Enjoy with a cuppa!
Adapted from from Thebakefeed