The first time I made this blueberry jam cake, Emily was sitting on the kitchen counter swinging her legs and asking me every two minutes if she could lick the spoon.
I told her she had to wait until I got the jam right. She rolled her eyes at me. Classic Emily.
But honestly? When she finally got that first bite of cake with the homemade blueberry jam swirled between fluffy vanilla layers and tangy cream cheese frosting, her face said it all. Total silence. Then a "Mom. Make this again. Tomorrow."
That's how I knew this one was a keeper.
This cake has everything I love in a baked good. Soft, tender vanilla layers. A real fruit jam filling that tastes like summer. And that cream cheese frosting that I could eat by the spoonful (don't tell anyone I sometimes do).
If you love berry desserts as much as we do at our house, you'll also want to bookmark my lemon blueberry cookies for when you have leftover blueberries hanging around. They're a perfect little sidekick to this cake.
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Why You'll Love This Blueberry Jam Cake
Here's why this recipe earned a permanent spot in my baking rotation:
- Three soft layers of moist vanilla cake that don't dry out the next day
- Real homemade blueberry jam with just two ingredients (blueberries and sugar)
- Tangy cream cheese frosting that balances the sweetness perfectly
- Make-ahead friendly so you can split the work over a few days
- Beautiful for celebrations like birthdays, baby showers, or spring brunches
- No fancy equipment needed beyond a hand mixer and three round pans
I've made this cake about a dozen times now, tweaking little things each round. The version below is the one my whole family voted "the one."
Ingredients for This Blueberry Layer Cake
I'm a stickler for room-temperature dairy in cakes. Cold butter and cold sour cream will fight you the whole way, so pull everything out two hours before you start.
Vanilla Cake
- 3 ½ cups cake flour
- ¼ cup cornstarch
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 3 tablespoon canola or vegetable oil
- 1 ½ cups white granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup sour cream, room temperature
- 1 cup buttermilk, room temperature
Homemade Blueberry Jam
- 3 cups blueberries (fresh or frozen)
- ¾ cup white granulated sugar
Cream Cheese Frosting
- 2 cups unsalted butter, room temperature
- 12 oz cream cheese, room temperature
- 4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 cup blueberries, for decorating
A quick note on the flour. Spoon it into your measuring cup and level it off, or weigh it. Packed flour is the number one reason cakes turn out dry, and I learned that the hard way back when I baked a brick of a birthday cake for my sister.
How to Make Blueberry Jam Cake from Scratch
Take it slow with this one. The cake comes together quickly, but the jam needs to cool, and the frosting needs cool ingredients. Plan ahead and you'll have a stress-free bake.
Step-by-Step: Vanilla Cake Layers
- Preheat the oven to 350°F. Spray three 8-inch cake pans with non-stick baking spray, line the bottoms with parchment circles, then spray again.
- Sift the cake flour, cornstarch, baking powder, baking soda, and salt into a medium bowl.
- Beat the butter, oil, and sugar on high speed for 2 minutes until pale and fluffy.
- Add the sour cream, vanilla, and eggs. Mix on medium until just combined.
- Add half the flour mixture and half the buttermilk. Mix on low. Add the remaining flour and buttermilk and mix on low until just combined. Don't overmix here.
- Divide the batter evenly between the three pans. Bake for 21-24 minutes, or until a toothpick comes out with moist crumbs.
- Cool the cakes in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
Making the Homemade Blueberry Jam
- Combine the blueberries and sugar in a saucepan over medium heat.
- Stir until the sugar dissolves, then keep cooking until the jam thickens up. This takes about 10-15 minutes.
- Pour the jam into a glass measuring cup and let it cool completely. It will thicken more as it cools.
Whipping Up the Cream Cheese Frosting
- Sift the powdered sugar and set it aside.
- Beat the room temperature butter and cream cheese on high speed for 2 minutes. Scrape the bowl with a rubber spatula. If you see chunks, keep beating until smooth.
- Add half the powdered sugar and mix on low. Add the rest and mix until incorporated.
- Add the vanilla and beat on high until creamy.
Assembling Your Blueberry Jam Cake
- Place the first cake layer on your cake board or stand. Spread ¾ cup of frosting on top.
- Pipe a frosting border around the edge to hold the jam in. Spread half the jam inside that border.
- Add the second cake layer and repeat. Place the third layer upside down on top so the top is flat.
- Crumb coat the whole cake with a thin layer of frosting. Pop it in the freezer for 15 minutes.
- Frost the rest of the cake. Top with fresh blueberries.
That freeze step is non-negotiable for me. It locks in those crumbs so your final coat looks clean.
Storage and Reheating Tips
Wrap leftover cake tightly in plastic wrap or store in an airtight container in the fridge. It keeps for 4-5 days. Honestly, the flavor gets even better on day two as everything settles together.
You can freeze whole slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight before serving.
The jam alone keeps in the fridge for about a week in a sealed jar.
Variations on This Blueberry Cake With Cream Cheese Frosting
A few ways I've switched things up over the months:
- Lemon blueberry version - Add 1 tablespoon of lemon zest to the cake batter. The citrus brightens everything up beautifully.
- Mixed berry jam - Swap half the blueberries for raspberries or blackberries.
- Almond twist - Use ½ teaspoon almond extract along with the vanilla in the cake.
- Two-layer cake - Bake in two 9-inch pans instead of three 8-inch pans (bake time goes up to about 28 minutes).
Have you ever had blueberry pie filling soak through a cake? Yeah, that's why I cook the jam down properly first. Skipping that step is asking for soggy layers.
FAQ About This Blueberry Jam Cake
Yes, you can substitute about 1 cup of store-bought blueberry jam, but homemade gives a fresher flavor and better consistency for filling layers.
Absolutely. Bake the cake layers up to 2 days in advance and wrap tightly, or freeze for up to 1 month. The jam can be made 1 week ahead and refrigerated.
This usually happens when the butter or cream cheese is too warm. Make sure both are at cool room temperature, and chill the frosting for 15-20 minutes if needed before piping.
Yes, frozen blueberries work perfectly. No need to thaw them first—just add a few extra minutes of cook time until the jam thickens.
Recipes You May Like
- Lemon Blueberry Cookies - Soft, citrusy cookies bursting with blueberries that pair perfectly with this cake's flavor.
- Mini Blueberry Muffins - A sweet bite-sized way to use up any leftover berries from this recipe.
- Lemon Blueberry Baked Oatmeal - A cozy breakfast that brings the same berry magic to your morning.
Final Thoughts
This blueberry jam cake is the kind of recipe I keep coming back to whenever I need something that feels special without being fussy. The layers stay moist, the jam tastes like real fruit, and that cream cheese frosting ties it all together.
If you make it, snap a photo and save it to Pinterest so you can find it again next time blueberries go on sale.
Happy baking,
Blueberry Jam Cake
Ingredients
Equipment
Method
- Preheat oven to 350F. Spray three 8-inch cake pans with baking non-stick spray. Place an 8 inch parchment circle on the bottom of the pans and spray again. Set aside.
- In a medium bowl, sift the flour, baking powder, baking soda, and salt.
- Using a mixer, beat the butter, oil, and sugar on high speed for 2 minutes. It will become pale in color.
- Add in sour cream, vanilla, and eggs. Mix on medium until combined.
- Add in half of the flour and half of the buttermilk. Mix on low speed until starting to combine. Add in the rest of the flour and buttermilk and mix on low until just combined.
- Separate the batter into the three bowls. Bake for 21-24 minutes until a toothpick inserted comes out with moist crumbs.
- Let cake cool in the hot pan for 10 minutes before transferring to a cooling rack. Allow cake to cool completely before decorating.
- In a saucepan over medium heat, combine the blueberries and sugar. Heat until sugar is dissolved. Then, cook until the jam starts to thicken.
- Pour jam into a glass measuring cup and cool completely before using.
- In a medium bowl, sift the powdered sugar. Set aside.
- Using a mixer, beat the butter and cream cheese on high speed for 2 minutes. *Make sure butter and cream cheese is room temperature before mixing. Scrape the bowl using a rubber spatula. If any chunks remain, beat on high speed until smooth.
- Add in half of the powdered sugar. Mix on low speed until combined. Then, add in the rest of the powdered sugar.
- Add in the vanilla and mix on high speed until the frosting is creamy.
- Place the first cake layer down. Spread ¾th cup of frosting over the cake. Pipe a border of frosting over the cake. Spread half of the jam in the middle of the cake.
- Repeat with the second cake layer. Place the last layer of cake with the bottom of the cake facing up.
- Frost the cake in a light layer of frosting. Freeze the cake for 15 minutes.
- Frost the rest of the cake and top with blueberries.
