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Blueberry Jam and Cream Cake

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A moist and fluffy cake infused with blueberry jam and topped with whipped cream, perfect for gatherings and tea parties.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 cup blueberry jam
  • 1 cup heavy cream
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a cake pan.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, and stir in the vanilla extract.
  4. Whisk together the flour and baking powder in another bowl.
  5. Mix the flour mixture with the butter mixture, alternating with the milk, until smooth.
  6. Pour half of the batter into the prepared cake pan and spread blueberry jam over it, then top with remaining batter.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool the cake completely, then whip the heavy cream until soft peaks form.
  9. Spread whipped cream over the cooled cake and dust with powdered sugar before serving.

Notes

For variations, substitute blueberry jam with raspberry or strawberry and add lemon zest for a citrus twist.

Nutrition

Find it online: https://www.nailzspa.com/blueberry-jam-and-cream-cake/

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