Indulge in the Ultimate Blueberry Jam Cake with Cream Cheese Frosting

Prepare to be enchanted by a truly magnificent dessert: our signature Blueberry Jam Cake. This isn’t just any cake; it’s a moist, three-layer vanilla masterpiece, generously filled with a vibrant homemade blueberry jam and enrobed in a luscious cream cheese frosting. The symphony of sweet blueberries and tangy cream cheese creates an unforgettable “berries and cream” flavor profile that will captivate your taste buds and leave everyone craving more.

This extraordinary blueberry layer cake is a dream come true for all blueberry enthusiasts. It brilliantly highlights the intense, fruity goodness of homemade blueberry jam, transforming fresh fruit into an irresistible cake form. With our detailed tips, clever tricks, and helpful process photos, you’ll find this recipe surprisingly easy to master. If you’re a fan of blueberry desserts, you absolutely must try our Blueberry Cinnamon Rolls for another delightful treat!

Essential Tips for Baking a Perfect Blueberry Jam Cake

Achieving a bakery-quality cake at home is easier than you think when you follow these expert tips. These foundational techniques will ensure your cake turns out moist, flavorful, and beautifully structured, just like ours!

• Precision with Flour: The Key to Moisture. Never scoop flour directly from the bag with your measuring cup. This compacts the flour, leading you to use too much, which results in a dense, dry cake. Instead, gently spoon the flour into your measuring cup until it’s overflowing, then level it off with the back of a knife. Alternatively, using a kitchen scale for precise measurements is always recommended for superior baking results and a perfectly tender crumb.
• Room Temperature Ingredients: A Smooth Blend. This is a golden rule in baking and cannot be stressed enough! Ensure all your dairy ingredients – butter, eggs, sour cream, and buttermilk for the cake, and butter and cream cheese for the frosting – are at room temperature for at least two hours before you start. Room temperature ingredients emulsify better, creating a smooth, homogenous batter and frosting, which translates to a lighter, more evenly textured cake and a silky, lump-free frosting that’s a dream to work with.
• Plan Ahead: Homemade Jam Perfection. For the best results and easiest assembly, prepare your homemade blueberry jam well in advance. Allowing the jam to cool completely and thicken properly is crucial before you attempt to spread it between your cake layers. This prevents it from running out the sides, ensures a neat, delicious filling, and provides that lovely burst of fresh fruit flavor.
• Freshly Made Frosting: Optimal Consistency. While some components can be prepped, the cream cheese frosting is best made right before assembly. This ensures it’s at its freshest, most stable, and most workable consistency, making it easier to spread and pipe. A freshly made frosting guarantees a smooth and elegant finish for your cake that won’t lose its structure.
• Don’t Overmix the Batter: Tender Cake Guaranteed. Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour too much, leading to a tough, chewy cake rather than the tender, moist crumb you desire. A few small lumps in the batter are perfectly fine and often indicate you haven’t overmixed!
• Even Cake Layers: For Professional Results. For a cake that stacks beautifully and looks professional, use a kitchen scale to divide your cake batter evenly among the prepared pans. This ensures all layers bake uniformly and have the same thickness, making stacking and decorating much simpler and more aesthetically pleasing.

How to Assemble Your Stunning Blueberry Jam Cake

Assembling this beautiful cake is a rewarding final step. Follow these instructions carefully to create a show-stopping dessert that’s as delightful to look at as it is to eat. The layering process is simple, but precision ensures a perfect result every time.

• Level Your Layers: Before you begin, ensure each cake layer is perfectly flat using a serrated knife. This creates a stable base and an even stack for your cake, preventing leaning or uneven slices.
• Crumb Coat First: After placing your first cake layer and applying the jam and frosting, apply a very thin layer of frosting over the entire cake (sides and top). This crucial step, known as a crumb coat, traps any loose crumbs, ensuring your final frosting layer is smooth, pristine, and free of imperfections. Chill the cake in the freezer for about 15-20 minutes after the crumb coat to set it firm.
• Generous Filling: Don’t be shy with the blueberry jam! The generous filling is one of the delicious highlights of this cake, so make sure each layer has a substantial amount. The piped frosting border will act as a dam to keep the jam perfectly contained within the layers.
• Smooth Final Frosting: Once the crumb coat is firm, apply the remaining cream cheese frosting generously and smoothly. Use an offset spatula or bench scraper for a truly professional and elegant finish. Take your time to achieve an even coating.
• Decorate with Fresh Blueberries: Finish your masterpiece with a scattering of fresh blueberries on top. Not only do they add a beautiful pop of color and natural elegance, but they also reinforce the delicious blueberry flavor, providing a fresh contrast to the rich cake and frosting.

Frequently Asked Questions About Our Blueberry Jam Cake

We’ve gathered answers to some of the most common questions to help you bake and enjoy this delightful cake with confidence. If you have a question not covered here, feel free to ask in the comments below!

Storing and Freezing Your Blueberry Jam Cake

To keep your delicious Blueberry Jam Cake fresh and enjoyable for as long as possible, proper storage is essential. Here’s how to do it:

• Refrigeration: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Place the entire cake or individual slices in an airtight container, such as a cake carrier or a large resealable food storage container, to prevent it from drying out or absorbing other odors. Stored this way, it will remain fresh and moist for up to 5 days. For the best flavor and texture experience, we recommend bringing slices to room temperature for about 20-30 minutes before serving.
• Freezing Whole Cake Layers: If you need to store the entire cake for a longer period before decorating, it’s best to freeze the unfrosted cake layers. Once completely cooled, wrap each cake layer individually and tightly in several layers of plastic wrap, then an additional layer of aluminum foil. This double wrapping prevents freezer burn. They can be frozen for up to 1-2 months. Thaw frozen layers in the refrigerator overnight before unwrapping and proceeding with frosting and assembly.

For convenient individual servings, you can freeze slices of the finished blueberry jam cake. Place each slice in an airtight container or wrap them individually in plastic wrap, then foil, and freeze for up to 30 days. When a craving strikes, simply grab a slice and let it thaw in the refrigerator for a few hours or at room temperature for about 30-60 minutes for a quick, delightful treat!

Did you adore this recipe? We’d love to hear from you! Please leave astar rating and a comment below to share your experience and help other bakers. Don’t forget to tag me on Instagram @stephaniesweettreats when you make it. For even more delicious baking inspiration and creative dessert ideas, make sure to follow me on Pinterest!

Recipe Video Guide

Watch our comprehensive step-by-step video guide to master this Blueberry Jam Cake recipe with ease. Visual instructions make baking even simpler and ensure you achieve perfect results every time!

Recipe Rating: 5 out of 5 stars (based on 34 reviews)

Blueberry Jam Cake

This is a moist 3 layer vanilla cake with a homemade blueberry jam filling, generously topped with tangy cream cheese frosting.

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Prep Time:
45 mins

Cook Time:
23 mins

Decorating Cake:
1 hr

Total Time:
2 hrs 8 mins

Servings:
16 slices

Ingredients

Vanilla Cake

• 3 1/2 cups Cake flour
• 1/4 cup Cornstarch
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Salt
• 1 cup Unsalted butter, room temperature
• 3 TBSP Oil, canola or vegetable oil
• 1 1/2 cups White granulated sugar
• 4 Large eggs, room temperature
• 1 TBSP Pure vanilla extract
• 1 cup Sour cream, room temperature
• 1 cups Buttermilk, room temperature

Homemade Blueberry Jam

• 3 cups Blueberries
• 3/4 cups White granulated sugar

Cream Cheese Frosting

• 2 cups Unsalted butter, room temperature
• 12 oz Cream cheese, room temperature
• 4 cups Powdered sugar, sifted
• 1 tsp Pure vanilla extract
• 1 cup Blueberries, for decorating

Instructions

Vanilla Cake

1. Preheat oven to 350F (175C). Spray three 8-inch cake pans with baking non-stick spray. Place an 8-inch parchment circle on the bottom of the pans and spray again. Set aside.
2. In a medium bowl, sift together the cake flour, cornstarch, baking powder, baking soda, and salt. Whisk well to combine and set aside.
3. Using an electric mixer (stand or hand-held), beat the softened butter, oil, and granulated sugar on high speed for about 2 minutes. The mixture should become light, fluffy, and pale in color.
4. Gradually add in the room temperature sour cream, pure vanilla extract, and large eggs, one at a time, mixing on medium speed until just combined after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
5. Alternately add the dry flour mixture and the buttermilk to the wet ingredients. Start by adding half of the flour mixture, mixing on low speed until just starting to combine. Then, add half of the buttermilk and mix until nearly combined. Repeat with the remaining flour and buttermilk, mixing on low speed until the batter is just smooth and no dry streaks remain. Be careful not to overmix.
6. Divide the cake batter evenly among the three prepared 8-inch cake pans. You can use a kitchen scale for precision. Bake for 21-24 minutes, or until a wooden toothpick inserted into the center of a cake comes out with moist crumbs, not wet batter.
7. Allow the baked cake layers to cool in their hot pans for 10-15 minutes before carefully inverting them onto a wire cooling rack. Peel off the parchment paper and allow the cakes to cool completely to room temperature before decorating. This step is crucial for preventing the frosting from melting.

Homemade Blueberry Jam

1. In a medium saucepan, combine the fresh or frozen blueberries and white granulated sugar over medium heat. Stir continuously until the sugar is fully dissolved and the blueberries start to break down and release their juices.
2. Continue to cook, stirring occasionally, until the jam thickens to your desired consistency. This usually takes about 10-15 minutes after it starts to boil. The jam should coat the back of a spoon.
3. Carefully pour the hot jam into a heatproof glass measuring cup or bowl. Allow it to cool completely at room temperature, then refrigerate until thoroughly chilled and set before using it as a cake filling. This can be done a day in advance.

Cream Cheese Frosting

1. In a separate medium bowl, sift the powdered sugar to remove any lumps. Set aside.
2. Using a clean electric mixer, beat the room temperature unsalted butter and cream cheese on high speed for 2-3 minutes. It’s critical that both are at the same room temperature to prevent the frosting from separating. Scrape down the bowl frequently with a rubber spatula. Continue beating until the mixture is light, fluffy, and completely smooth.
3. Reduce mixer speed to low. Gradually add half of the sifted powdered sugar, mixing until just combined. Then, add the remaining powdered sugar and continue mixing on low speed until fully incorporated.
4. Finally, add the pure vanilla extract. Increase the mixer speed to high and beat for another 1-2 minutes until the frosting is wonderfully creamy, smooth, and spreadable. Be careful not to overbeat, as cream cheese frosting can become too soft.

Assembly

1. Once the cake layers are completely cool and leveled (if desired), place your first cake layer on your serving plate or cake stand. Spread approximately 3/4 cup of the cream cheese frosting evenly over the top of this layer. Using a piping bag with a round tip, pipe a border of frosting around the very edge of the cake layer. This “dam” will hold the jam in place.
2. Carefully spread half of the cooled homemade blueberry jam in the center of the cake layer, inside the piped frosting border.
3. Gently place the second cake layer on top, aligning it carefully. Repeat the frosting and jam steps: spread 3/4 cup frosting, pipe a border, then spread the remaining half of the blueberry jam.
4. Place the final cake layer on top, ideally with the bottom of the cake facing upwards for the flattest surface. Apply a thin “crumb coat” of frosting all over the top and sides of the cake. This traps any loose crumbs. Freeze the cake for 15-20 minutes to set the crumb coat firmly.
5. Once the crumb coat is set, apply the remaining cream cheese frosting generously to the top and sides of the cake, smoothing it out with an offset spatula or bench scraper.
6. For a beautiful final touch, decorate the top of the cake with fresh blueberries. You can arrange them artfully or simply scatter them for a rustic look. Serve immediately or store in the refrigerator until ready to enjoy!

Notes

• Flour Measurement: Always spoon and level your flour, or use a kitchen scale for accuracy. Compacted flour can lead to a dry cake.
• High Altitude Baking: If baking at high altitudes, consider adding an extra 3 tablespoons of flour to the cake batter to adjust for lower atmospheric pressure and prevent the cake from sinking.
• Room Temperature Dairy: For the best emulsification and texture, ensure all dairy ingredients (butter, eggs, sour cream, buttermilk, cream cheese) are at room temperature for at least 2 hours before you begin baking and frosting.

Nutrition Information

• Calories: 657 kcal
• Carbohydrates: 84g
• Protein: 6g
• Fat: 48g
• Saturated Fat: 28g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 13g
• Trans Fat: 1g
• Cholesterol: 123mg
• Sodium: 360mg
• Potassium: 111mg
• Fiber: 1g
• Sugar: 31g
• Vitamin A: 1469 IU
• Vitamin C: 1mg
• Calcium: 97mg
• Iron: 0.4mg

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