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August/September 2016

Blueberry Jam Cake

To achieve the proper ombre effect (colors that blend into one another from dark to light) with the frosting, having a cake stand with a turntable is a must.

Why This Recipe Works

To achieve the proper ombre effect (colors that blend into one another from dark to light) with the frosting, having a cake stand with a turntable is a must. Also, we found that we needed to pass the portion of the blueberry filling used in the frosting through a fine-mesh strainer, or it left the frosting full of ugly bits of skin that marred the appearance of the cake. And because the filling contains pectin, we found that we could add increasing amounts of filling to the frosting to get the different shades of color without diluting it (although, in a warm kitchen, chilling the dark shades of frosting helps). Cream cheese frosting was the perfect pairing for blueberries—we preferred it to plain buttercream frosting.

Ingredients

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Instructions

Serves 14 to 16

Ingredients

Print Shopping List

½ cup (3 1/2 ounces) granulated sugar
2 tablespoons low- or no-sugar-needed fruit pectin
Pinch salt
15 ounces (3 cups) fresh or thawed frozen blueberries
1 tablespoon lemon juice
8 tablespoons unsalted butter, softened
1 ½ cups (6 ounces) sifted confectioners' sugar
8 ounces cream cheese, cut into 8 pieces and softened
2 teaspoons vanilla extract
3 (8-inch) white layer cake rounds* (see related content)
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 14)

  • Calories 203
  • Cholesterol 35 mg
  • Fat 12 g
  • Sodium 81 mg
  • Saturated 7 g
  • Carbs 23 g
  • Trans 0 g
  • Dietary Fiber 0 g
  • Monounsaturated 3 g
  • Sugar 21 g
  • Polyunsaturated 0 g
  • Protein 1 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 14 to 16

FOR THE JAM FILLING: Process granulated sugar, pectin, and salt in food processor until combined, about 3 seconds. Add blueberries and pulse until chopped coarse, 6 to 8 pulses. Transfer blueberry mixture to medium saucepan and bring to simmer over medium heat, stirring occasionally, until mixture is bubbling and just starting to thicken, 6 to 8 minutes. Off heat, stir in lemon juice. Transfer 1 1/3 cups jam to small bowl, cover, and refrigerate until firm, about 3 hours. Strain remaining jam through fine-mesh strainer, cover, and set aside at room temperature. (You should have at least 1/4 cup.)

FOR THE FROSTING: Using stand mixer fitted with paddle, beat butter and confectioners’ sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese, 1 piece at a time, and beat until no lumps remain. Add vanilla and 2 tablespoons strained jam and mix until incorporated. Transfer 1/3 cup frosting to each of 2 small bowls. Add 1 teaspoon strained jam to first bowl and 1 tablespoon strained jam to second bowl, stirring well to combine. (You should have 3 shades of frosting.)

TO ASSEMBLE: Place 1 cake round on cake turntable. Spread 2/3 cup chilled jam in even layer over top. Place second cake round on top of jam and repeat with remaining chilled jam. Place third cake round on top. Spread small amount of lightest-colored frosting in even layer over top and sides of cake. Using small offset spatula, spread darkest-colored frosting over bottom third of sides of cake; medium-colored frosting over middle third; and remaining lightest-colored frosting over top third. While spinning cake turntable, run spatula from bottom to top of side of cake to blend frosting colors. While spinning cake turntable, run spatula over top of cake, working from outside in to create spiral. Serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.