Danish Blackberry Jam Cake
Delight in the rich, spiced flavors of a traditional Danish Blackberry Jam Cake, a beautifully moist dessert infused with cozy notes of cinnamon and cloves. This quick and simple recipe combines a tender buttermilk cake with the vibrant sweetness of luscious blackberry jam, creating a nostalgic treat that’s irresistibly flavorful and perfect for any occasion. With a preparation time of just 20 minutes and the option to finish with a light dusting of powdered sugar, this one-bowl wonder is as easy to make as it is stunning to serve. Whether paired with a steaming cup of coffee or enjoyed on its own, this charming blackberry jam cake is sure to bring a taste of Scandinavian comfort to your table.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 150 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 2 large Eggs
- 120 milliliters Buttermilk
- 180 grams Blackberry jam
- 1 teaspoon Vanilla extract
- 15 grams Powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition, until fully incorporated.
Reduce the mixer speed to low and alternately mix in the flour mixture and buttermilk, starting and ending with the flour mixture. Mix each addition until just combined; do not overmix.
Gently fold in the blackberry jam and vanilla extract until the batter is evenly combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired. Slice and enjoy your Danish Blackberry Jam Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 42.5 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
