Enjoy this Cream Cheese Blueberry Jam Filled Bundt Cake with a hot beverage or a scoop of vanilla ice cream.
I’m baacck!!! Sometimes a little push is needed to get back on track and it feels good to join the Bundt Bakers again. As I’ve said before I’ve never met a Bundt Cake that I didn’t like and
I’m looking forward to being inspired by this fabulous group of bakers.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. This month’s theme is Filled Bundt’s and our hosts are Christina Lopez Vera of Bizcocheando and Patricia at Pattys Cake. Unlike layer cakes, filling a Bundt cake can be a little challenging. I once filled a Bundt Cake by splitting it in half (horizontally). A steady hand is required. With this Cream Cheese Blueberry Jam Filled Bundt Cake I chose a different route for filling the cake.
After the cake had baked, cooled, and received a brush of simple syrup, I inserted a plastic dowel rod into the top of the cake halfway down. When the dowel rod is pulled up it draws the cake into the rod. To remove the cake inside the dowel I poked the handle of a wooden spoon inside and pushed the cake out reserving it for later. I repeated this step all around the cake at evenly spaced intervals. To fill the holes in the cake I spooned blueberry jam into a frosting bag and squeezed the jam into the holes. I then replaced the expunged cake crust side up back into the cake.
The blueberry goodness doesn’t stop with the jam, I also added blueberries to the cream cheese cake batter. After the cake was filled and the cake divets replaced, I poured on a powdered sugar glaze. To cover the impressions made from removing the cake and replacing it, I cut small circles of white fondant to place over them. Plus, I added blueberries around the top as well. All of this combines for a rich, fruity and buttery Bundt Cake.
It sounds like lots of work but the whole process of making holes, filling them and decorating the cake afterward took less than 10 minutes. If it had taken longer than that it would have been time well spent because this cake is delicious!
- 1 cup butter
- ¼ c plus 2 TBS oil
- 8 oz cream cheese, softened
- 3 cups sugar
- 6 eggs
- 3 cups flour, sifted
- 1 cup buttermilk
- 2 tsp vanilla
- 1 cup blueberries + extra for garnish
- ¾ cup blueberry jam
- Simple Syrup (optional)
- Powdered Sugar Glaze
- 1 ½ cup powdered sugar
- ¼ -½ cup of water
- 1 tsp vanilla
- Preheat oven to 325°. Prepare 12 cup Bundt pan for baking and set aside.
- In a large mixing bowl cream butter, oil and cream cheese until well combined.
- Next, add sugar all at once and beat on medium-high speed until light and fluffy, about 5 minutes.
- Add eggs two at a time, beating well after each addition until the yolk disappears.
- Add flour alternately with buttermilk and beat well.
- Next, add in the vanilla.
- Pour into prepared pan filling ⅔ full and bake for 60 -75 minutes or until cake tests done.
- Cool in pan for 15 minutes before removing to a wire rack to cool completely.
- Brush cake with simple syrup if desired, this helps to seal in moisture.
- Insert a plastic dowel rod into the top of the cake at about 3 inches into the top of the cake, remove the dowel and gently remove the cake inside the dowel, you’ll need the top of it to seal the hole after inserting the jam.
- Do this at 1 ½ inch intervals all the way around the top of the cake.
- Fill a frosting or zippered time bag with the jam and squeeze it into the holes in top of cake.
- Take expunged pieces of cake and place them back into the jam filled holes.
- Mix the powdered sugar, vanilla and ¼ cup of the water until smooth.
- If it’s too thick add 2 tsp of remaining water until it’s of pouring consistency.
- Add blueberries to the top if desired.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
• #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.
o Co-hosting: Patricia from Patty’s Cake
o Co-hosting: Cristina from Bizcocheando
• You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
And don’t forget to take a peek at what other talented bakers have baked this month:
- Blueberries Kugelphopf Bundt Cake by Bizcocheando
- Boston Creme Filled Bundt with Chocolate Ganache by The Queen of Scones
- Bundt Cake de Piña y Coco by La Mejor Manera de Hacer
- Carrot Cake Cheesecake Bundt by All That’s Left Are The Crumbs
- Círculo Rojo Bundt Cake by Patty’s Cake
- Cream Cheese Bundt Cake Filled with Dulce de Leche by Basic N Delicious
- Cream Cheese Stuffed Caramel Apple Bundt Cake by Making Miracles
- Jalapeño Cornbread Filled with Blueberry Quick Jam by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Lazy Daisy Bundt Cake by Sneha’s Recipe
- Lemon Filled Lemon Bundt by Food Lust People Love
- Peanut Butter – Chocolate Chip Bundt Cake with Peanut Butter Filling by Katin špaz
- Raspberry Bundt Cake with Lemon Curd Filling by Palatable Pastime
- Tunnel of Cream Banana Nut Bundt Cake by I Love Bundt Cakes
- Twinkie Bundt Cake by Living the Gourmet