Blueberry Jam Butter Cake

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Blueberry Jam Butter Cake

by Mimi Wahadi

You deserve to indulge in a delicate, moist butter cake swirled with sweet blueberry jam after a long week!

Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 35-45 mins Ready in : 55-65 mins Serves : 6-8 Servings


  • Part A
    • 250gm Unsalted Butter
    • 150gm Caster Sugar
    • 4 no Egg Yolk
    • 5gm Salt
    • 200gm Self-Raising Flour
    • 60ml Full Cream Milk
    • 100gm Blueberry Jam
  • Part B
    • 4 no Egg White
    • 55gm Caster Sugar


  1. Preheat the oven to 170C.
  2. Part A –In a bowl attached with paddle beater, cream butter, salt and sugar till pale.
  3. Add egg yolks gradually followed by self-raising flour.
  4. Add milk. Marbled the mixture with blueberry jam. Put aside.
  5. Part B – Place the egg whites and sugar into a mixer attached with balloon whisk.
  6. Whisk the egg whites and sugar till a soft meringue is formed. Do not over whisk!
  7. Gently fold the meringue into the Part A mixture till all is well folded.
  8. Deposit the batter into the aluminium mould and bake for approximately 35 – 45 minutes.
  9. Insert skewer to test for doneness of cake. Skewer should come out clean.
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