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Blackberry Jam Cake
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2 cups firmly packed brown sugar

1 1/2 cup Land O Lakes® Butter, softened

6 large Land O Lakes® Eggs

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 cup sour cream

1/2 cup seedless blackberry jam or spreadable fruit preserves


1 cup powdered sugar

1/2 teaspoon vanilla

1 to 2 tablespoons milk


Fresh blackberries, if desired

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 12-cup Bundt® pan.

  2. STEP 2

    Combine brown sugar and butter in bowl; beat at medium speed until light and fluffy. Add 1 egg at a time, beating well after each addition.

  3. STEP 3

    Combine flour, baking powder, cinnamon and ginger in another bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until smooth and well mixed.

  4. STEP 4

    Spoon half of cake batter into prepared pan. Spoon jam over cake batter to within 1/4 inch from sides of pan; lightly swirl into batter with knife. Top with remaining cake batter, spreading evenly over top of jam. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.

  5. STEP 5

    Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl; mix well. Drizzle over cake. Serve cake with fresh blackberries, if desired.

Tip #1

For a flavor variation, use seedless raspberry jam.

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