Blueberry Jam Cake
Course: DessertCuisine: American10
servings1
hour3
hoursI love this cake. It is delicious and perfect for anytime. Blueberries are my favorite so this cake is always a treat especially when blueberries are in season. The sweetness of the berries gives the cake a natural sweetness. I love using the jam to color the frosting. and then decorating the cake with fresh blueberries. When short on time and I want to make this I will buy blueberry jam.
Ingredients
- White Cake Layers
1 cup whole milk, room temperature
6 lg egg whites, room temperature
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 3/4 cups flour
4 teaspoons baking powder
1 teaspoon salt
12 Tablespoons butter, cut into 12 pieces and softened
- Jam Filling
1/2 cup sugar
2 Tablespoons low or no sugar fruit pectin
Pinch of salt
15oz (3 cups) fresh or thawed frozen blueberries
1 Tablespoon lemon juice
- Frosting
8 Tablespoons butter, softened
1 1/2 cups powdered sugar
8oz cream cheese, cut into 8 pieces and softened
2 teaspoons vanilla
Directions
- Cake
- Preheat oven to 350. Grease 2 9 inch round pans or 3 eight inch round pans and line with parchment.
- Whisk flour, baking soda, baking powder, salt, and 1 1/2 cups sugar together in a bowl. Whisk buttermilk, melted butter, egg yolks, oil, and vanilla together in a bowl.
- Using a stand mixer fitted with a whisk attachment, whip egg whites and cream tarter on medium low speed until foamy about 1 minute. Increase speed to medium high and whip whites till soft mounds, about 1 minute. Gradually add remaining 1/4 cup sugar and whip until glossy, stiff peaks form, about 2-3 minutes, transfer to a third bowl.
- Add flour mixture to now empty mixer bowl and mix on low speed, gradually adding the buttermilk mixture and mixing until almost incorporated about 15 seconds. Scrape bowl down then mix on medium low speed until smooth and fully incorporated.
- Using a rubber spatula, stir in one third of the egg whites into the batter. Gently fold in the rest until no streaks are visible. Divide batter evenly among the pans. Taps each pan on the counter to release air bubbles. Bake until a toothpick inserted into the middle of the cake comes out clean, about 20-22 minutes. Let cakes sit for 10 minutes in pan before removing. Allow layers to cool completely on racks. The layers can be made 1 day before or frozen up to 1 month. Defrost at room temperature.
- Jam Filling
- Process sugar, pectin, and salt in a food processor until combined. Add blueberries and pulse until chopped about 6-8 times. Transfer mixture to a saucepan and bring to a simmer over medium heat, stirring constantly, until mixture is bubbling and thickens slightly about 6-8 minutes. Remove from heat and stir in lemon juice. Transfer 1 1/3 cups jam to a small bowl, cover and refrigerate until firm, about 3 hours, strain remaining jam through a fine sieve set over a bowl. Cover and set aside, you should have 1/4 cup.
- Frosting
- Using stand mixer with a paddle, beat butter and sugar on medium high speed until light and fluffy, about 3 minutes. Add cream cheese, 1 piece at a time, beat until no lumps remain. Add vanilla and 2 Tablespoons strained jam and mix until incorporated. Transfer 1/3 cup frosting to each of two small bowls. Add 1 teaspoon strained jam to first bowl and 1 Tablespoon strained jam to second bowl, stirring well until combined. You should have 3 shades of frosting.
- Place 1 layer cake on a turntable. Spread 2/3 cup chilled jammer top. Repeat with one more cake layer. Pressing to adhere the cake layers. Repeat with chilled jam. Place third layer on top and Spread a small amount of the lightest frosting on top and sides of cake. Using an off set spatula spread the darkest frosting around the base of the cake. Spread remaining medium colored frosting around the middle of the cake.
- Decorate the top of the cake or the sides with extra fresh blueberries and serve.
