I adapted this recipe from my Triple Strawberry Cake, knowing that there are some days that just require a simple dollop of jam instead of thawing and blending fruit. Some tweaking to the recipe’s sugar and liquid content produced a cake that I’m quite happy with!
I will say, the type of jam you use does affect the flavour and texture. Luckily, because this recipe has no eggs, feel free to taste-test the batter to check the sweetness before popping it in the oven. Otherwise, this can be as fancy or as simple as you like. Leftover jam you need to use up? In the cake it goes. Farmer’s market jam that’s too fancy for toast? In the cake it goes. Large batch of your own homemade jam? You get the picture. This is meant to be an easy and versatile cake, so play around with different flavours.
Recipe adapted from: Triple Strawberry Cake.
Easy Blueberry Jam Cake
Ingredients
- 1 cup all purpose flour (135g)
- 6 tbsp powdered sugar (47g)
- 2 tbsp freeze-dried blueberry powder, optional* (12g)
- ½ tsp baking soda (2.5g)
- ¼ tsp salt (1.25g)
- 2 tsp lemon zest (10g)
- 1 tbsp lemon juice (15g)
- ¼ cup vegetable oil (50g)
- 3 ½ tbsp blueberry jam (78g)
- 1 tsp blueberry extract, optional* (4g)
- ¼ tsp almond extract (1g)
- 6 tbsp water, hot (90g)
- 2 drops blue and red food colouring, optional
Instructions
- Preheat the oven to 350℉. Line and prepare a 6″ cake pan or cupcake tins.
- Whisk together dry ingredients: flour, powdered sugar, blueberry powder, baking soda and salt.
- Combine wet ingredients: lemon zest, jam, oil, lemon juice, extracts, water and food colouring if using. Tip: combine jam and wet ingredients with a blender until smooth to save on time and dishes. I use an emulsion blender for a couple seconds.
- Pour wet ingredients into dry ingredients. Gently fold together with a spatula, or mix on low speed with an electric or stand mixer until just combined. Batter will be smooth but will start getting foamy quickly, so don't let it sit in the mixing bowl very long. (Note: if you must wait, let the batter sit in the pan before baking, not the mixing bowl.)
- Pour batter into prepared pans, and bake at 350°F. A 6" cake bakes for 25-35 minutes; cupcakes bake for 20-24 minutes; mini-cupcakes bake for 12-18 minutes. Bake until tops spring back when gently pressed, a skewer comes out clean, or internal temperature is between 195-200℉
- Cool in pans for 5 minutes before removing to a wire rack. Cool completely before frosting.
- Serve on its own as a snack cake, or top with melted chocolate, whipped cream, or lemon drizzle. You can also double the recipe then frost and fill with your favorite buttercream to make it a celebration cake!
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