Test cook Christie Morrison and host Julia Collin Davison reveal the steps to making a showstopping Blueberry Jam Cake.
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I wasted all of the ingredients I put into making this cake because the video directs you to put in 2 tsp of baking powder, which is apparently half the amount of baking powder that should go into the cake. Please take this video down or repost with a correction.
The construction and building of this cake remind me of the apricot filled cake from other presentations.
Christi you are my fave!
I looked forward to making this beautiful cake. I noticed that the batter was not as abundant as I expected and sure enough the baked layers were small. I had a hunch. I looked at the date on my baking powder — it was a year expired! Stale baking powder does not a lofty cake make. LOL. Lesson relearned. I will remake this cake with properly fresh baking powder. I'm sure it will look as beautiful as Christie's.
I’ve kept this recipe in mind since seeing this video when it came out, and I just tried it out yesterday as a 4th of July cake topped with some strawberries to add some red. Big hit, the crumb had a great texture and the jam mixed into the icing added a nice note of blueberry in every bite. 100% will be making this again but I won’t be waiting a year to do so.
This cake turned out delicious! A couple notes in case you are in a hurry like I was. The recipe calls for thawed blueberries (if using frozen). I didn’t have time to let them completely thaw, still partially frozen when I put them in the food processor. Also recipe says to chill jam for 3 hours. Again because of the rush, I put it in the freezer for about 30 minutes and it had cooled nicely and was plenty thick enough at that point. So don’t fret if you don’t think you have enough time for the jam. It was pretty forgiving for me.
Gorgeous cake! Fabulous decorating technique!! Awesome video!!!
Note that @ 12:45, Christy says to refrigerate the cake after you apply the crumb coat. This is very helpful, and it’s not included in the written instructions.
The video says 2 tsp of Baking powder but the Written Recipe says 4tsp of Baking powder. My understanding is that you should use about ~1 tsp of baking powder per cup of flour.
Which is correct the Video or the recipe in the book??
I looked up other White Cake recipes in the ATK cookbook and they say 4tsp.
One of the best recipes and presentations ever filmed. Please more of Christie. Thank you, Cooks Country!
Christie is awesome! She can make a blueberry jam cake for me anytime! Thanks Christie!
Love the cake and the girls were sweet
I’m going to use this recipe
I bet it taste great
Thank you girls
Using blackberry instead of blueberries would also taste great
Delicious 👏 😋😊
That with blueberry ice cream.
I made this cake for my sister for her birthday. It turned out perfect.
Omigosh! This girl is the best cake baker!
::::licking the screen:::::: ….mmmmmm! 🍰
OMG….divot of doom…hilarious. Great recipe
great recipe. Thanks
The Cox Cable Guide reads this episode also has a recipe for Gooey Butter Cake Bars, but the recipe is not there.
😭this is torture 🤤give me some 😋
Reverse creaming! Learned something new today! Looks absolutely delicious!
One piece of this cake and a cup of black coffee, yum!!!
Rerun
That is one beautiful cake. Ever. Fabulous job 💐👏🏽👏🏽👏🏽
My food processor just gave up the ghost What model do you use in the video ?
what can we use instead of eggs? in case some is allergic to eggs.
You guys have 20 seasons of content, quit playing reruns of things we've seen in the past six months
Not enough frosting for my taste!
That's beautiful! It looks easy enough for even me. Even me!😁 So appreciate the demonstration!
Also, as I've posted before, I cut the cable a few years ago. PBS is one I really miss. So for those of you whining about repeats and reruns, I'd remind you that sometimes it's not just about you.
Thank you ATK for being on YouTube.💜
Wow! Amazing!
Is this a reposted video?
Another repeat.
Another repeated video just stop posting until you have new content.
Thanks for reasoning about mixing the flour with butter first, very useful to know
Briefly on the lips,
Forever on the hips.
Sugar is a registered toxin in the human body.
Google and study it.
At 15:11, why is the WHITE CAKE… yellow?
P.S. Only 8% of men and .5% of women are color blind in the United States.
I am not one of them.
That is a yellow cake.
Not white.
Stop with the re-runs
One minute into the WHITE flour/sugar/egg/butter mixture, the batter is yellow???
HUH?
Butter also comes in a white color, so the cake is actually not discolored by the yolks that were in the eggs mixed in.
Google it.
Could have sworn egg WHITES are clear? Why so much yellow in the yolks? The "yolks are on you", lol!
I love a white cake.
Those are some tiny blue berries.
Totally going to make this recipe.
Lac st Jean wild blueberries are in season 😋
Extremely perfect discription 👍
❤️
Looks really delicious😍 I’d love to make this into a thin sheet cake. Thank you for posting on Youtube 💓💓💓
I love the look of that cake and it must be so delicious too and Christie was fantastic in the way she made it too. I love cakes and could eat all of that cake by myself in about three days. It reminds me of the ones a co-worker use to make for me and she is a fantastic baker too and since retiring I miss her so much and especially her red velvet cakes.
I love your cake specially it’s with a quite thanks for making it I will for sure try it
I love a golden top🥂