Blueberry Jam Cake, a simple cake made with frozen berries. This cake is perfect for “cleaning out your freezer”, part of your spring cleaning this year. So dig out your frozen berries that are hiding in the bottom of your freezer and make this perfect snacking cake!
Canned jam has a long history and creating a jam is just an easy method of preserving fruit and generally, the more sugar you add the longer it lasts! Even so, a great jam is often about balancing the sweet and tart flavours. Blueberries can be quite sweet on their own here in Vancouver, so I try not to add too much sugar. Enjoy!
Blueberry Jam Cake:
A fluffy snacking cake made with vegetable oil/ canola oil and buttermilk, making this cake an absolute delight. You can swap the blueberries to raspberries or strawberries, literally anything that has been hiding at the bottom of your freezer. The sugar layer on top of this jam cake gives this cake a crunchy top and this adds a whole new layer of texture profile to this cake.
The ceramics in this cake is from a local brand from Vancouver, BC called Lineage Ceramics.
The cake pan used in this recipe is from Fat Daddio‘s 7x 2 inches. (Affiliate Link)
Blueberry Jam Cake
- 350 gm Blue berries about 2 cups
- 200 gm Granulated Sugar 1 cup
- 60 ml Water ¼ cup
- 1 tsp Lemon Juice
- 115 gm Salted Butter 1 stick
- 45 ml Canola oil 3 tbsp
- 150 gm Granulated Sugar ¾ cup
- 3 XL Eggs
- 80 ml Buttermilk ⅓ cup
- 2 tsp Baking powder
- 1 tsp Vanilla bean paste / extract
- 200 gm All purpose Flour 1 ½ cup + 1½ tbsp
- Caster sugar - 2 tbsps
In a pan, add the blueberries, sugar, lemon juice and water.
- Cook for 10-15 minutes.
- Once cooked, let it cool until needed.
Cake (7"x 2")
- Preheat the oven to 180 degrees, grease and line the cake tin with parchment paper.
In a bowl, cream the butter, oil and sugar until light pale and fluffy.
Add and beat one egg at a time. Add the buttermilk and vanilla into the bowl.
- Sift the flour and baking powder into the wet mixture and fold the dry ingredients.
Add a layer of cake batter in the pan, add a layer of blue berry jam.
Repeat the previous step and top with a layer of batter. Smoothen the batter using an offset spatula.
Sprinkle a layer of granulated sugar all over the top of cake batter.
Bake for 40 minutes, check with a wooden skewer to see if completely baked.
- Once baked, let it cool on a cooling rack.
- Enjoy with a cuppa!
Serve this cake with a dollop of whipped cream or a drizzle of honey.
more blueberry recipes to try:
3 thoughts on “Blueberry Jam Cake”
Hi Kelly! so sorry to hear that! please check if you did not miss baking powder or over mix the batter. Those are a couple of things why the cake wouldnt rise.
It came out perfect, I added a nice swirl before putting the cake in the oven. But perhaps a good idea to mention the size of the cake tin? I uses a 15 cm tin and that was just big enough for the batter.
Thank you for the comment. I am so happy that it turned out perfect. Thank you for the feedback, yes i have started putting the cake tin size in the newer post. It is time i updated these ones too. thank you again!