Swirled Vanilla Blueberry Jam Snack Cake
This Swirled Vanilla Blueberry Jam Snack Cake is a delightful treat perfect for any occasion.
Equipment
- 8×8-inch Baking Pan
- large pot
- medium bowl
- Hand mixer
- large bowl
- spatula
Ingredients
For the Blueberry Jam
- 3 cups fresh or frozen blueberries
- ¼ cup white sugar
- 1 Tbsp. lemon juice
For the Vanilla Cake
- ⅔ cup vegetable oil
- ¼ cup greek yogurt
- 2 large eggs
- ⅔ cup white sugar
- 1 Tbsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¾ tsp. salt
- ¾ cup milk
For Whipped Cream Cheese Frosting
- 3 oz. cream cheese room temp.
- ½ cup powdered sugar
- ¼ tsp. vanilla extract
- 1 cup heavy whipping cream
- blueberries for topping
Instructions
Prepare the Jam
- In a large pot over high heat, add blueberries, white sugar, and lemon juice. Bring to a boil, mash blueberries, and cook for about 10 minutes until thickened. Let the jam cool completely.
Make the Vanilla Cake
- In a medium bowl, combine vegetable oil, greek yogurt, eggs, white sugar, and vanilla extract. Beat until fully combined.
- Add flour, baking powder, baking soda, and salt. Slowly mix in milk until fully combined.
Bake the Cake
- Pour batter into a lined 8x8 inch baking pan and add half of the jam. Swirl with a knife and bake at 350°F for 30-32 minutes. Cool completely.
Make the Frosting
- In a large bowl, mix cream cheese, powdered sugar, and vanilla extract. In another bowl, whip heavy cream until stiff peaks form, then fold into cream cheese mixture.
Assemble the Cake
- Spread frosting over the cooled cake, swirl in the remaining jam, and top with blueberries.
- Slice and enjoy!
Notes
The cake can be made a day in advance and stored in the refrigerator.
Nutrition
Serving: 1sliceCalories: 300kcal
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