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Blueberry Jam Cake

Blueberry Jam Cake

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Blueberry Jam Cake


½ c. granulated sugar

2 tbsp. low- or no-sugar-needed fruit pectin

Pinch salt

 6 c. fresh or thawed frozen blueberries

2 tbsp. orange juice

Zest of one orange

8 tbsp. unsalted butter, softened

1 ½ c. sifted confectioners' sugar

8 oz. cream cheese, cut into 8 pieces and softened

2 tsp. vanilla extract

3 9-inch orange butter cake rounds* Recipe Here


1.     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 orange juice and zest. Transfer 2 ½ cups jam to small bowl, cover, and refrigerate until firm, about 3 hours. Strain remaining jam through fine-mesh strainer, cover, keep strained jam. Set aside at room temperature. (You should have at least ½ cup.) Make previous day if possible.

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: First, trim all your cakes to make them into flat surfaces. Place 1 cake round on cake plate. Spread about half an inch chilled jam in even layer over top. Place second cake 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. Run spatula from bottom to top of side of cake to blend frosting colors. Run spatula over top of cake, working from outside in to create spiral. Decorate with fresh flowers. Share, serve and savor!


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