Blueberry Jam

 

This week’s bake is a Blueberry Jam Cake from Cook’s Country

It’s a three layer white cake with homemade blueberry jam filling and a blueberry cream cheese ombre frosting.

Blueberries have been shown to protect against heart disease and cancer, and can also help maintain bone strength, mental health, and healthful blood pressure.  They contain a plant compound called anthocyanin. This gives blueberries both their blue color and many of their health benefits.

One cup of blueberries provides 24 percent of a person recommended daily allowance of vitamin C.  Blueberries also contain copper, beta-carotene, folate, choline, vitamins A and E, and manganese.

As well as anthocyanins, vitamins, and minerals, blueberries contain a diverse range of phenolic compounds such as quercetin, kaempferol, myricetin, and chlorogenic acid. These contribute to the antioxidant capacity of blueberries.

The large quantities of bio-active compounds place blueberries high on the Aggregate Nutrient Density Index (ANDI). This index rates foods based on their vitamin and mineral content, phytochemical composition, and antioxidant capacity.

Here is the recipe:

Blueberry Jam Cake 

from Cook's Country

Ingredients

Cake Rounds

1 cup whole milk, room temperature

6 large egg whites, room temperature

2 teaspoons vanilla extract

2 1/4 cups (9 ounces) cake flour

1 3/4 cups (12 1/4 ounces) sugar

2 teaspoons baking powder

1 teaspoon salt

12 tablespoons unsalted butter, softened but still cool

Jam Filling

1/2 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

Frosting

8 tablespoons unsalted butter, softened

1 1/2 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

Directions

1. For the Cake Rounds: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch or three 8-inch round cake pans, line with parchment paper, grease parchment, and flour pans.

2. Mix milk, egg whites, and vanilla together in 2-cup liquid measuring cup. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.

3. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds (batter may look slightly curdled). Give batter final stir by hand.

4. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until tops are light golden and toothpick inserted in center comes out clean, 18 to 22 minutes (for 8-inch pans) or 20 to 25 minutes (for 9-inch pans), rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.

5. 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.) 

6. 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.) 

7. 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. 

Here are some pictures from the bake:

Have a great day!