I never understood why cake is reserved for special occasions or for a day when everything went wrong and you’re craving a hit of chocolaty bliss. How bout days when its raining outside or when you’re feeling nostalgic for some downhome cooking? In my opinion, there isn’t a time when a slice of cake doesn’t hit the spot and I often find myself pulling out the cake tins more often than not.
Don’t misunderstand me though. I’m not talking about a six-layer monstrosity decorated with flowers and edible gold dust. Complicated isn’t part of my vocabulary. I’m referring to a cake recipe you would find in your grandmothers dusty cookbook collection – less than six ingredients and simple as simple comes.
This Blueberry Jam Cake falls into that category. It doesn’t require more than two bowls and is ready in 30 minutes.
The crumb is buttery and dense with a hint of vanilla. Before you pop the cake into the oven, you swirl blueberry jam throughout the batter, which creates this beautiful marbling effect. That way with each slice, you get a taste of jam – perfection.
Mascarpone is the mellower cousin to cream cheese. It creates a frosting that doesn’t overpower the cake with a cloying sweetness that I find so often. Enjoy a slice with a cup of tea or with friends. Enjoy!
If you decide to take a chance on this Blueberry Jam Cake with Mascarpone Frosting, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter
- ½ cup brown sugar
- 2 eggs
- ⅔ cups whole milk
- 1 teaspoon vanilla
- 3 tablespoons blueberry jam
- 1 cup mascarpone
- 2 cups powdered sugar
- 2 tablespoons whole milk
- Pre-heat oven to 350 degrees F. Spray a 8 by 8 inch baking pan with non-stick spray and set aside.
- Whisk together the flour, baking powder and salt in a small bowl. Set aside.
- In a stand mixer fitted with a paddle attachment, cream together butter and brown sugar, until lightened in color and creamy. Add 2 eggs, beating well after each addition. Then mix in vanilla.
- Alternate between adding the whole milk and dry ingredients into the butter and sugar mixture. Beat together until you get a thick batter with no streaks of flour. Pour into 8 by 8 inch baking pan. Drop 3 tablespoons of blueberry jam over top. Swirl with a knife. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool.
- In a stand mixer fitted with a paddle attachment, beat together mascarpone and powdered sugar. Mix in milk, until creamy. Frost cake with an offset spatula and serve.