Blueberry Jam and Cream Cake
Introduction
Blueberry Jam and Cream Cake is a delightful dessert that brings together the sweet and tangy flavors of blueberries with the rich creaminess of cake. This recipe is perfect for any occasion, whether it’s a family gathering, a party, or simply a treat for yourself. The combination of homemade blueberry jam and creamy frosting will undoubtedly satisfy your sweet tooth.
Detailed Ingredients with measures
– All-purpose flour: 2 cups
– Granulated sugar: 1 cup
– Baking powder: 2 teaspoons
– Salt: 1/2 teaspoon
– Butter (unsalted, softened): 1/2 cup
– Eggs: 3 large
– Milk: 1 cup
– Vanilla extract: 1 teaspoon
– Blueberry jam: 1 cup
– Heavy cream: 1 cup
– Powdered sugar: 1/4 cup
Prep Time
The preparation time for this Blueberry Jam and Cream Cake is approximately 20 minutes. This includes gathering all the ingredients and mixing them together to create a smooth batter.
Cook Time, Total Time, Yield
The cake requires about 30-35 minutes to bake. Including prep time, the total time to make this dessert is approximately 50-55 minutes. This recipe yields one 9-inch round cake, which can be sliced and served to around 8-10 people.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Ensure that you allow it to reach the right temperature before placing your cake in.
Prepare the Cake Pans
Grease and flour two 9-inch round cake pans. You can use cooking spray or butter, followed by a dusting of flour to prevent sticking.
Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. Set aside the mixture for later use.
Cream Butter and Sugar
In a large mixing bowl, cream together 1 cup of unsalted butter and 1 ½ cups of granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Incorporate Eggs and Vanilla
Add 4 large eggs, one at a time, mixing well after each addition. Then, add 1 tablespoon of vanilla extract and mix until well incorporated.
Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of milk. Begin and end with the dry mixture, mixing until just combined.
Fold in Blueberries
Gently fold in 1 to 1 ½ cups of fresh blueberries into the batter. Be careful not to overmix to prevent the berries from breaking.
Pour Batter into Pans
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake the Cakes
Place the cake pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Make the Cream Cheese Frosting
In a large bowl, beat together 8 ounces of cream cheese and ½ cup of unsalted butter until creamy. Gradually add 4 cups of powdered sugar and mix until smooth.
Assemble the Cake
Place one cooled cake layer on a serving plate. Spread a thin layer of cream cheese frosting on top, then add a layer of blueberry jam. Place the second cake layer on top.
Frost the Cake
Use the remaining cream cheese frosting to cover the top and sides of the cake. Smooth it out with a spatula for an even finish.
Garnish and Serve
Decorate the top with additional blueberries or a drizzle of blueberry jam if desired. Slice the cake and serve.
Notes
Blueberry Substitution
You can use frozen blueberries in place of fresh, but make sure to thaw and drain them before adding to the batter.
Storage Tips
Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture.
Alternative Frosting
For a lighter option, you can substitute the cream cheese frosting with whipped cream if preferred.
Cook techniques
Making the Cake Layers
The cake layers are made by creaming butter and sugar together, then adding eggs one at a time until well combined. It’s important to alternate adding the dry ingredients and buttermilk to ensure a smooth batter.
Preparing the Blueberry Jam
Blueberry jam is prepared by cooking fresh blueberries with sugar and lemon juice until the mixture thickens. This requires constant stirring to prevent burning and ensure an even consistency.
Assembling the Cake
To assemble the cake, start with one layer of cake followed by a generous spread of blueberry jam, then a layer of cream cheese frosting. Repeat this for additional layers, finishing with frosting on top.
Frosting Application
The frosting should be spread evenly on each layer as well as the sides of the cake. A spatula can be used to create a smooth finish or decorative swirls.
Chilling the Cake
After assembling, the cake should be chilled to set the frosting. This also helps in slicing and serving neatly, especially if the cake is layered with jam and cream.
FAQ
Can I use frozen blueberries for the jam?
Yes, frozen blueberries can be used. Just make sure to thaw them and drain excess liquid before cooking.
How long can I store the cake?
The cake can be stored in the refrigerator for up to 5 days. It’s best enjoyed within the first few days for optimal freshness.
What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.
Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour in the cake recipe.
Is it necessary to chill the frosting?
Chilling the frosting is not strictly necessary, but it can make it easier to spread and work with during assembly.
Conclusion
The Blueberry Jam and Cream Cake is a delightful dessert that combines the sweetness of blueberries with rich cream flavors. This cake not only makes for a perfect treat on special occasions but also serves as a comforting dessert for everyday enjoyment. With its moist texture and vibrant color, it is sure to impress both guests and family alike.
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