Go Back
Print

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
Servings 6
Author Aroshaliny godfrey

Ingredients

Blueberry Jam

  • 350 gm Blue berries about 2 cups
  • 200 gm Granulated Sugar 1 cup
  • 60 ml Water ¼ cup
  • 1 tsp Lemon Juice

Cake

  • 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

Garnish

  • Caster sugar - 2 tbsps

Instructions

Blueberry Jam

  1. In a pan, add the blueberries, sugar, lemon juice and water.

  2. Cook for 10-15 minutes.
  3. Once cooked, let it cool until needed.

Cake (7"x 2")

  1. Preheat the oven to 180 degrees, grease and line the cake tin with parchment paper.

  2. In a bowl, cream the butter, oil and sugar until light pale and fluffy.

  3. Add and beat one egg at a time. Add the buttermilk and vanilla into the bowl.

  4. Sift the flour and baking powder into the wet mixture and fold the dry ingredients.

  5. Add a layer of cake batter in the pan, add a layer of blue berry jam.

  6. Repeat the previous step and top with a layer of batter. Smoothen the batter using an offset spatula.

  7. Sprinkle a layer of granulated sugar all over the top of cake batter.

  8. Bake for 40 minutes, check with a wooden skewer to see if completely baked.

  9. Once baked, let it cool on a cooling rack.
  10. Enjoy with a cuppa!