Blueberry Jam and Cream Cake – A Sweet Treat Bursting with Berries & Creamy Goodness

Name: Blueberry Jam and Cream Cake – A Sweet Treat Bursting with Berries & Creamy Goodness
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
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

Author: Adam

Published: March 22, 2025

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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!

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Prep Time 20

Cook Time 30

Assembly Time 10

Total Time 1

Servings: 12 slices

Ingredients Equipment Method Notes

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

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.

Method

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.

Adam

Hello! I’m Adam, a 34-year-old passionate chef and the creator of The Food Journal.
Welcome to my corner of the internet where flavor meets creativity. Here at The Food Journal, I share my favorite recipes, cooking tips, and food stories — all crafted to inspire your next delicious meal.

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