Our Berry Jam Cake is the effortless, elegant dessert your summer soirées have been waiting for. This tender butter cake is packed with a homemade blueberry and blackberry jam and topped off with an irresistibly crunchy sugar coating. With a hint of ginger in the batter, this cake strikes the perfect balance between sweet and spicy. The secret to this baking balancing act? Heilala Vanilla Pure Vanilla Extract. Heilala’s premium vanilla extract brings a layer of richness and complexity to this cake, tying all of its flavors together into one sweet symphony.
Stock up on vanilla extract before you get to baking! Heilala is offering our followers an exclusive discount for 20% off your vanilla purchase on their Amazon store! Use the code VAKEFS09 at checkout. Code valid until September 30, 2019.
For more ways with blackberries and blueberries, pick up a copy of our July/August 2019 issue!
- ¾ cup (222 grams) Berry Jam (recipe follows)
- 2 tablespoons (16 grams) cornstarch
- ¾ cup (170 grams) unsalted butter, softened
- 1¼ cups (250 grams) plus 1 tablespoon
- (12 grams) granulated sugar, divided
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract*
- 2¾ cups (344 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (2 grams) ground ginger
- 1¼ cups (300 grams) sour cream, room temperature
- Garnish: fresh blackberries, fresh blueberries
- Preheat oven to 350°F (180°C). Butter and flour a 3-inch-tall, 8-inch-round cake pan. Wrap outside of pan with foil, shiny side out. Trim edges of foil even with rim of pan. (This prevents the bottom and sides of the cake from getting too dark.)
- In a small bowl, stir together Berry Jam and cornstarch. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1¼ cups (250 grams) sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, salt, and ginger. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined and scraping sides of bowl after each addition. (Batter will be thick.)
- Spoon 2¼ cups (about 531 grams) batter into prepared pan. Using a small offset spatula, spread batter in pan, and smooth top. Spoon jam mixture onto batter. Using an offset spatula, spread jam mixture to within ½ inch of edges of pan. Spoon remaining batter onto jam mixture, smoothing top with offset spatula.
- Bake for 30 minutes. Sprinkle with remaining 1 tablespoon (12 grams) sugar, and loosely cover with foil. Bake until golden brown and until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour and 5 minutes more. Let cool in pan for 25 minutes. Remove from pan, and let cool completely on a wire rack, sugar side up. Garnish with berries, if desired.
Instead of making the Berry Jam, you can also use high-quality store-bought blackberry or blueberry jam for the Berry Palmiers, Berry-Filled Sourdough Discard Doughnuts, and Berry Jam Cake. We suggest Bonne Maman Blackberry Preserves or Bonne Maman Wild Blueberry Preserves, available at specialty food stores or online.
- 8 ounces (510 grams) fresh blackberries (about 3½ cups)
- 14 ounces (397 grams) fresh blueberries (about 2⅔ cups)
- 2 cups (400 grams) granulated sugar
- ¼ cup (60 grams) almond liqueur
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- In the container of a blender, process blackberries until puréed. Strain through a fine-mesh sieve into a medium bowl, discarding seeds. Place 1⅔ cups (400 grams) blackberry juice in a medium Dutch oven. Add blueberries, sugar, almond liqueur, and vanilla bean and reserved seeds, stirring to combine. Let stand for 30 minutes.
- Bring berry mixture to a boil over medium heat. Cook, stirring frequently, until mixture is thickened and jam leaves a trace when a spoon is dragged across bottom of pot, 20 to 25 minutes. Remove from heat, and let cool for 1 hour. Transfer jam to a clean jar. Jam will keep refrigerated for up to 2 weeks.