Blueberry Jam and Cream Cake – A Sweet Treat Bursting with Berries & Creamy Goodness
Looking for a dessert that’s elegant, fruity, and indulgent? This Blueberry Jam and Cream Cake is a dreamy layered cake filled with lush whipped cream and sweet blueberry jam, all wrapped in a soft, moist sponge that melts in your mouth.
Perfect for tea time, birthdays, brunch, or holiday tables, this cake is a refreshing twist on classic fruit desserts. The contrast of tangy blueberry jam with light cream and vanilla-scented cake layers makes every bite irresistible. Whether you’re a baking beginner or seasoned pro, this recipe is surprisingly simple and guaranteed to impress.
Let’s bake a cake that looks beautiful and tastes even better!
Equipment
- Variations
- Lemon Blueberry Cream Cake
- Add 1 tablespoon lemon zest to the cake batter.
- Mix lemon juice into the whipped cream for a citrusy touch.
- Gluten-Free Version
- Replace all-purpose flour with a gluten-free flour blend.
- Ensure your jam and baking powder are gluten-free.
- Vegan Blueberry Cake
- Use plant-based butter and milk, and substitute eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg).
- Use coconut cream instead of heavy cream.
- Blueberry Shortcake-Style
- Use shortcake or biscuit layers instead of sponge cake for a rustic twist.
- Serve in individual portions with extra blueberries on the side.
- Storage & Reheating
- Storing:
- Store in the refrigerator, covered, for up to 3 days.
- The whipped cream and jam will keep the cake moist.
- Freezing:
- Freeze cake layers (without cream or jam) for up to 2 months.
- Assemble fresh when ready to serve.
- Reheating:
- This cake is best served chilled or at room temperature. No reheating required.
Ingredients
- For the Cake Layers:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 4 large eggs room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 1 tablespoon vanilla extract
- For the Filling:
- 1 cup blueberry jam store-bought or homemade
- 1 ½ cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional Toppings:
- Fresh blueberries
- Powdered sugar for dusting
- Extra dollop of whipped cream
- Edible flowers or mint leaves for garnish
Instructions
- Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy (about 3 minutes).
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix just until combined.
- Step 2: Bake the Cakes
- Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Step 3: Make the Whipped Cream Filling
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Chill until ready to use.
- Step 4: Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a generous layer of blueberry jam over the cake.
- Top with half the whipped cream, spreading it gently over the jam.
- Place the second cake layer on top.
- Spread the remaining whipped cream over the top layer (and sides, if desired).
- Step 5: Decorate & Serve
- Top with fresh blueberries, a light dusting of powdered sugar, and optional edible flowers or mint.
- Chill for 30 minutes before slicing for clean layers.
- Serve and enjoy this sweet, creamy, fruity delight!
Notes
10 Frequently Asked Questions
1. Can I use store-bought blueberry jam?
Yes! Choose a high-quality or homemade-style jam for the best flavor. 2. Can I make this cake ahead of time?
Absolutely. Assemble and refrigerate up to a day in advance. Add fresh toppings before serving. 3. What if I don’t have two cake pans?
Bake the batter in one pan and slice the cake in half horizontally after cooling. 4. Can I use frozen blueberries for the topping?
Yes, but thaw and pat dry first to prevent excess moisture. 5. How do I keep the whipped cream from deflating?
Beat to stiff peaks, and keep the cream very cold before and after whipping. 6. Can I use cream cheese in the filling?
Yes! Mix ½ cup cream cheese into the whipped cream for a tangy flavor and extra stability. 7. Is this cake overly sweet?
Nope! The slightly tart jam and light whipped cream balance the sweetness beautifully. 8. Can I use another fruit jam?
Absolutely—strawberry, raspberry, or blackberry jam all work well. 9. What drinks pair well with this cake?
Earl Grey tea
Sparkling wine or Prosecco
Lemonade or berry-infused water
10. Can I add fresh blueberries to the filling?
Yes! Fold in ½ cup fresh blueberries into the whipped cream before layering.
1. Can I use store-bought blueberry jam?
Yes! Choose a high-quality or homemade-style jam for the best flavor. 2. Can I make this cake ahead of time?
Absolutely. Assemble and refrigerate up to a day in advance. Add fresh toppings before serving. 3. What if I don’t have two cake pans?
Bake the batter in one pan and slice the cake in half horizontally after cooling. 4. Can I use frozen blueberries for the topping?
Yes, but thaw and pat dry first to prevent excess moisture. 5. How do I keep the whipped cream from deflating?
Beat to stiff peaks, and keep the cream very cold before and after whipping. 6. Can I use cream cheese in the filling?
Yes! Mix ½ cup cream cheese into the whipped cream for a tangy flavor and extra stability. 7. Is this cake overly sweet?
Nope! The slightly tart jam and light whipped cream balance the sweetness beautifully. 8. Can I use another fruit jam?
Absolutely—strawberry, raspberry, or blackberry jam all work well. 9. What drinks pair well with this cake?
Earl Grey tea
Sparkling wine or Prosecco
Lemonade or berry-infused water
10. Can I add fresh blueberries to the filling?
Yes! Fold in ½ cup fresh blueberries into the whipped cream before layering.