Introduction
Indulge in the delightful combination of flavors with this Blueberry Jam and Cream Cake. This moist and fluffy vanilla cake is layered with homemade blueberry jam and a luscious cream filling, making it the perfect dessert for any celebration or a sweet treat alongside your favorite cup of tea. Its rich flavors and beautiful appearance will surely impress your guests and satisfy your cravings.
Detailed Ingredients with measures
For the Cake:
- 200g all-purpose flour
- 200g granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 115g unsalted butter, softened
- 120ml vegetable oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 240ml buttermilk
For the Blueberry Jam:
- 300g fresh blueberries
- 100g granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoon water
For the Cream Filling:
- 250ml heavy cream
- 50g powdered sugar
- 1 teaspoon vanilla extract
Prep Time
Prep Time: 20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8-10 servings
Directions
1. Preheat oven to 175°C. Grease and line two 20cm cake pans with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
4. Alternately add dry ingredients and buttermilk, starting and ending with the dry mixture. Mix until just combined.
5. Divide batter between cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.
6. For the blueberry jam, cook blueberries, sugar, and lemon juice in a saucepan over medium heat until berries break down.
7. Stir in cornstarch mixture and cook until thickened. Let cool completely.
8. For the cream filling, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
9. To assemble, place one cake layer on a serving plate. Spread a layer of blueberry jam, followed by whipped cream.
10. Place the second cake layer on top and repeat. Optionally, garnish with fresh blueberries.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C. Prepare two 20cm cake pans by greasing them and lining the bottom with parchment paper.
Step 2: Prepare the Dry Ingredients
In a medium-sized bowl, whisk together 200g of all-purpose flour, 1 ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this mixture aside for later use.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, combine 115g of softened unsalted butter, 120ml of vegetable oil, and 200g of granulated sugar. Beat the mixture with an electric mixer until it becomes light and fluffy.
Step 4: Add Eggs and Vanilla
Add 2 large eggs to the butter and sugar mixture one at a time, mixing well after each addition. Then, mix in 2 teaspoon of vanilla extract until fully incorporated.
Step 5: Combine Dry Ingredients and Buttermilk
Gradually add the dry ingredient mixture to the batter, alternating with 240ml of buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Step 6: Bake the Cake Layers
Pour the cake batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely in the pans.
Step 7: Make the Blueberry Jam
In a saucepan over medium heat, combine 300g of fresh blueberries, 100g of granulated sugar, and 1 tablespoon of lemon juice. Cook this mixture until the blueberries break down and release their juices.
Step 8: Thicken the Jam
Stir in 1 tablespoon of cornstarch mixed with 2 tablespoon of water to the blueberry mixture and continue to cook until it thickens. Remove the jam from heat and let it cool completely.
Step 9: Prepare the Cream Filling
In a mixing bowl, whip 250ml of heavy cream, 50g of powdered sugar, and 1 teaspoon of vanilla extract together until stiff peaks form.
Step 10: Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of blueberry jam over the top, followed by a layer of whipped cream. Place the second cake layer on top and repeat the process.
Step 11: Garnish the Cake
Optionally, garnish the assembled cake with fresh blueberries before serving.
Notes
Tip 1: Cake Pans
Ensure that your cake pans are properly greased and lined to prevent sticking and to facilitate easy removal of the cake layers.
Tip 2: Blueberry Alternatives
If fresh blueberries are not available, you can substitute them with frozen blueberries; just be sure to thaw and drain them beforehand.
Tip 3: Storage Instructions
This cake can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing individual slices.
Tip 4: Serving Suggestions
This cake pairs wonderfully with a hot cup of tea or coffee, making it a perfect treat for afternoon tea gatherings or celebrations.
Cook Techniques
Whisking Dry Ingredients
Whisking together the flour, baking powder, baking soda, and salt ensures that the leavening agents are evenly distributed, leading to a uniform rise in the cake.
Creaming Butter and Sugar
Beating softened butter with granulated sugar creates a light and airy mixture, which helps to incorporate air into the batter for a fluffy cake texture.
Alternating Ingredients
Adding the dry ingredients and buttermilk alternately prevents the batter from becoming overmixed, preserving the cake’s lightness.
Baking the Cake
Baking at the correct temperature and checking for doneness with a toothpick ensures that the cake is moist and not overcooked.
Making Blueberry Jam
Cooking the blueberries with sugar and lemon juice allows the fruit to break down and release their juices, creating a thick and flavorful jam.
Whipping Cream
Whipping heavy cream with powdered sugar and vanilla until stiff peaks form provides a stable cream filling that maintains its shape between cake layers.
Layering the Cake
Assembling the cake with layers of blueberry jam and whipped cream between the cake layers adds moisture and flavor, enhancing the overall taste experience.
FAQ
Can I use frozen blueberries for the jam?
Yes, frozen blueberries can be used, but make sure to thaw and drain them before cooking to avoid excess moisture.
How can I make the cake gluten-free?
To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them in the refrigerator for up to three days. Assemble just before serving for best results.
What can I substitute for buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice (1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for a few minutes).
How do I store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for best flavor.
Conclusion
This Blueberry Jam and Cream Cake is a delightful treat that combines the sweetness of fresh blueberries with the lightness of a vanilla cake and rich cream filling. It's perfect for celebrations or as an indulgent dessert with your favorite beverage. Each layer promises to deliver flavor and texture, making every slice a joyous bite. Enjoy this cake not just for special occasions but also as a sweet way to brighten up any day!
More recipes suggestions and combination
Strawberry Shortcake
Replace blueberry jam with homemade strawberry jam for a classic twist on this cake. Top with whipped cream and fresh strawberries for a refreshing summer dessert.
Lemon Cream Cake
Infuse the cream filling with lemon zest and replace blueberry jam with a tangy lemon curd for a citrusy delight that adds a burst of flavor.
Chocolate Cake with Raspberry Jam
Swap the vanilla cake for a rich chocolate cake and layer it with raspberry jam and cream for a decadent combination that chocolate lovers will adore.
Peach Melba Cake
Use peach preserves instead of blueberry jam, and add slices of fresh peaches to the cream filling for a deliciously fruity cake that celebrates summer flavors.
Coconut Cream Cake
Incorporate coconut milk into the cake batter and use coconut cream as the filling. Pair it with a tropical fruit jam for a comforting and exotic treat.
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