How to Make Blueberry Jam Cake
Introduction
If you're like me, you have a few staple recipes in your rotation. When I'm in charge of bringing dessert to a potluck, my go-to is always Blueberry Jam Cake. It's simple and quick to make, but so delicious that everyone comes back for seconds. Even if cake isn't typically your thing, I promise you'll love this one!
Preheat oven to 350 degrees F.
Preheat oven to 350 degrees F, and grease and flour a 10-cup Bundt pan.
Prepare cake mix according to package directions, using 3 eggs instead of 2. Set aside 3 tablespoons of batter in a bowl, then stir blueberry jam into remaining batter until combined (you should have about 1 cup). Pour half of plain batter into prepared pan; top with remaining blueberry mixture, then cover with remaining plain batter ([it's okay if the two batters don't completely cover each other]). Bake for 50 minutes at 350 degrees F until center is set and toothpick inserted comes out clean. Cool completely before serving; serve warm or at room temperature as desired (store covered at room temperature up to 3 days).
Grease and flour a Bundt pan.
Grease and flour a Bundt pan.
Sift the flour, baking powder, and salt together into a bowl.
In another bowl, beat the butter and sugar until creamy (about 2 minutes). Add the vanilla extract and egg yolks; mix well to combine.
Gradually add 1 cup of cake mix at a time until fully incorporated (about 10 minutes total). Do not overmix!
Prepare the cake mix according to package directions.
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Remove 1 cup of batter and stir in blueberry jam (melt it slightly if it isn't soft enough to stir easily).
Remove 1 cup of batter and stir in blueberry jam (melt it slightly if it isn't soft enough to stir easily).
Use a fork to gently stir the jam into the batter, being careful not to overmix or overstir. Use your rubber spatula to scrape down the sides of the bowl as needed. The idea here is to keep your cake from having an overly dense texture from too much flour, but this step also allows you to keep some nice chunks of blueberries throughout its layers!
Spoon half the plain batter into prepared Bundt pan.
Spoon half the plain batter into prepared Bundt pan. Use a rubber spatula to spread the batter evenly over the bottom of the pan. Don't worry if some areas are thicker than others; this will give you a nice textured top when you unmold it later on.
Top with spoonfuls of blueberry batter.
Now that you have filled the pan with a layer of batter, spoonfuls of blueberry batter will go on top. Don't worry about getting it even or pretty—it's supposed to look rustic! Just make sure not to overfill the pan, since you want your baked goods to be able to rise in the oven without overflowing.
When you're making something as delicious as this cake, perfection isn't really what matters. You'll want some clumps here and there for texture, and for goodness' sake don't try too hard! This recipe is meant for anyone who wants a great dessert without all the fuss.
Spoon remaining plain batter over blueberry batter.
Spoon remaining plain batter over blueberry batter.
Do not stir. Just put it on top! Don't worry if there is some blueberry batter left, it will cook and still be delicious. Don't worry if there is some plain batter left, it will cook and still be delicious.
Bake for 45 to 50 minutes, until a toothpick inserted in center comes out clean.
Bake for 45 to 50 minutes, until a toothpick inserted in center comes out clean. The cake is done when it's golden brown and cooked through. Check this by inserting a toothpick into each cake layer; if it comes out clean, your cakes are finished!
Cool on wire rack; turn out of pan when completely cool.
After the cake has cooled, remove from pan by turning the pan over on a wire rack and tapping the bottom of the pan. If it sticks, run a knife around the edge to loosen it before turning over. Cool completely on wire rack before serving.
Make this cake for dessert or take it to your next potluck!
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Conclusion
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