Blueberry Jam Cake

I received a recipe for Blackberry Jam Cake from a friend of mine. This recipe is from his wife's side of the family. She got it from her mom, who got it from her mom (grandma), who got it from her mom(great-grandma)!

The interesting thing about this recipe is the heritage one family passed on. And heritage doesn't just apply to recipes, it applies to traditions, culture, values, and morals. 

I'm a recipe modifier and for this recipe I used real butter in place of margarine, substituted 1/2 of the flour for white whole wheat flour, and used blueberry jam in place of blackberry. So, on to the recipe!


  • 3/4 cup Butter, softened
  • 1 1/2 cups Sugar
  • 4 eggs separated
  • 3 cups Flour (mix of all-purpose & white whole wheat)
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 cup Buttermilk
  • 1 cup Blueberry Jam


Preheat oven to 350 degrees. In a large bowl, beat the butter and sugar until creamed. Add the egg yolks one at a time and beat after each addition. In a separate bowl, whisk flour, baking powder and soda. With beater on low, alternately add the dry ingredients and buttermilk to the creamed mixture. Add jam and blend well. Beat egg whites until very stiff. Fold into the misture by hand.

Pour mixture into two round greased cake pans. Bake for 35-45 minutes. Cake is done when toothpick inserted in the middle comes out clean.

Cream Cheese Frosting

  • 1/4 cup Butter, softened
  • 8 oz package Cream Cheese
  • 3-4 cups Powdered Sugar
  • 2 tsp. Vanilla

Beat all ingredients until desired consistency is reached. I dyed my frosting a pretty purple & added little edible pearls to make it fancy.

Do you have any family recipes that have been passed down from the generations?