Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup blueberry jam
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 cup powdered sugar
- 1 tablespoon lemon zest
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until everything is well combined.
5. Stir in the blueberry jam and vanilla extract.
6. Pour the batter into the prepared cake pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the lemon juice, powdered sugar, and lemon zest until smooth.
8. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
9. Drizzle the lemon glaze over the cooled cake and serve.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 548
Fat: 23g
Saturated Fat: 14g
Cholesterol: 135mg
Sodium: 303mg
Carbohydrates: 81g
Fiber: 1g
Sugar: 54g
Protein: 6g
Substitutions for ingredients:
- Blueberry jam can be substituted with any other fruit jam or preserves.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of lemon juice or vinegar.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for extra crunch.
- Replace the lemon glaze with a cream cheese frosting for a richer flavor.
Tips and tricks:
- Make sure to cream the butter and sugar well to ensure a light and fluffy cake.
- Do not overmix the batter once the flour is added to prevent a tough cake.
- Let the cake cool completely before adding the glaze to prevent it from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with fresh blueberries and lemon slices.
Garnishes:
Fresh blueberries and lemon slices.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not rising properly, check the expiration date of the baking powder and baking soda.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Blueberry jam cake is a traditional Southern dessert that dates back to the early 1900s.
Flavor profiles:
The cake has a sweet and tangy flavor from the blueberry jam and lemon glaze.
Serving suggestions:
Serve the cake as a dessert or for breakfast with a cup of coffee or tea.
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