This easy one layer Blackberry Jam Cake has a tender crumb swirled with a homemade Oregon blackberry jam. Simply top with some sliced almonds and fresh blackberries and you have the perfect cake to share. Pro tip: it’s delicious for breakfast!
Recipe by Tasia from Two Sugar Bugs Blog twosugarbugs.com
7 ounces frozen Oregon blackberries (approx 1 ½ cups/200g)
1 tablespoon honey (21g)
1 tablespoon fresh lemon juice (15mL)
½ cup unsalted butter, melted (113g)
¾ cup granulated sugar (150g)
1 tablespoon pure vanilla extract
½ teaspoon kosher salt
2 teaspoons baking powder
2 large eggs, room temperature
1 ¾ cup all-purpose flour (219g)
½ cup milk, I use 1% (120mL)
¼ cup full-fat sour cream, room temperature (60g)
⅓ cup sliced almonds (40g)
2 tablespoons granulated sugar (24g)
Step 1
Add the frozen Oregon blackberries (7 ounces/200g/approx.1 ½ cups), honey (1 tablespoon/21g) and fresh lemon juice (1 tablespoon/15mL) to a sauce pan and mix together over medium heat. As the berries warm up, smoosh them with the back of a fork or spoon.
Step 2
Bring the mixture to a low boil and boil for 3 minutes, stirring often. Then remove from the heat and allow to cool. The jam will yield about ½ cup.
Step 1
Preheat the oven to 350°F and prepare a 9-inch cake pan by buttering the bottom and sides, placing a parchment round and then buttering the parchment again. Set aside.
Step 2
In a medium to large bowl, whisk together the melted butter (½ cup/113g) and sugar (¾ cup/150g) until fully combined. Then whisk in the vanilla (1 tablespoon), kosher salt (½ teaspoon) and baking powder (2 teaspoons).
Step 3
Now whisk in the eggs (2 large). Then add half of the flour (1 ¾ cup/219g), once mostly combined add the milk (½ cup/120mL) and sour cream (¼ cup/60g) followed by the remaining half of flour. Mix until just fully combined.
Step 4
Pour the batter into the prepared cake pan. Take the cooled blackberry jam and drop spoonfuls of jam over the top of the batter. Then use a knife to gently swirl the jam into the batter, being careful not to overmix.
Step 5
Top the swirled batter with the sliced almonds (⅓ cup/40g) and sprinkle with the granulated sugar (2 tablespoons/24g).
Step 6
Bake for 27 – 32 minutes or until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to rest in the pan for 10 minutes, then run a knife between the cake and the edge of the pan and allow the cake to cool completely (it can stay in the baking pan) before slicing and serving. If desired, top with a dusting of confectioners’ sugar and fresh blackberries.
NOTES: Store any leftovers covered in the refrigerator for up to five days.
The cake can be baked in an 8-inch cake round. It will take about 5-10 minutes longer to bake. An 8×8 pan can also be used and should take the same amount of time as the 9-inch round.