Blueberry Jam Cake

Name: Blueberry Jam Cake
Yield: Serves 14 to 16
Ingredients: 1/2 cup (3½ ounces; 99 grams), granulated sugar; 2 tablespoons low- or no-sugar-needed, fruit pectin; Pinch, salt; 15 ounces (425 grams; 3 cups) fresh or thawed, frozen blueberries; 1 tablespoon, lemon juice; 8 tablespoons, unsalted butter, softened; 1 1/2 cups (6 ounces; 170 grams), confectioners' sugar; 8 ounces (227 grams), cream cheese, cut into 8 pieces and softened; 2 teaspoons, vanilla extract; 3 (8-inch), white layer cake rounds*

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Appears in Cook's Country August/September 2016, Cook's Country TV

Desserts or Baked Goods

Cakes

To achieve the proper ombre effect (colors that blend into one another from dark to light) with the frosting, having a cake stand with a turntable is a must.

SERVES14 to 16

TIME1¼ hours, plus 3 hours chilling

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WHY THIS RECIPE WORKS

To achieve the proper ombre effect (colors that blend into one another from dark to light) with the frosting, having a cake stand with a turntable is a must. Also, we found that we needed to pass the portion of the blueberry filling used in...

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