August 15, 2022

Vanilla Blueberry Swirl Cake

Vanilla Blueberry Swirl Cake is one of our favorite summer desserts. I start this cake by mixing up a vanilla cake batter. Then, I fold in blueberries and swirl in blueberry jam. Finally, I serve the cake with ice cream and fresh berries. We like this dessert for several reasons. First of all, I like that this cake is very versatile. I like to serve it for dessert, but also for breakfast, teatime, and after school snacks. Secondly, I like that I can bake this whole cake in less than an hour. Thirdly, I like the sweet and pretty blueberry swirl. And, lastly, we all love the rich vanilla flavor and the sweet blueberry swirl.

The Equipment I Used

A Springform Pan- Use a nine-inch springform pan.
An Electric Mixer- You can just mix this up with a whisk, but I like to use my electric mixer.
A Food Scale- For perfect baking results, please weigh your flour, sugar, and ricotta.
A Sifter- Use this to sift together your dry ingredients.

The Ingredients Needed for Vanilla Blueberry Swirl Cake

Sugar- Use granulated sugar. I always use Domino’s sugar.
Eggs- Let your eggs come to room temperature before mixing them into the cake.
Butter- Use unsalted butter. I always use Kerry Gold Irish butter.
Flour- I like the King Arthur brand. Be sure to use all-purpose flour.
Blueberry Jam- I used the Stonewall Kitchen Wild Maine Blueberry Jam.
Ice Cream- I served my cake with Edy’s brand vanilla ice cream. But you can use any flavor that you like.

How I Made my Cake

First, I stirred together the batter.
Then, I folded in the blueberries and swirled in the jam.
Finally, I baked the cake and served it with ice cream.

If you like blueberries, you need to try this moist and delicious Vanilla Blueberry Swirl Cake.

Vanilla Blueberry Swirl Cake

A quick and easy vanilla cake speckled with blueberries and swirled with blueberry jam.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine American

Servings

Equipment

1 9 inch springform pan

Ingredients

¾ cup granulated sugar (150g)
2 large eggs, at room temperature
¾ cup whole milk ricotta cheese (170g)
8 tbsp. unsalted butter, melted and cooled
2 tsp. vanilla extract
1¼ cups all purpose flour (150g)
1½ tsp. baking powder
½ tsp. each baking powder and salt
1 cup blueberries tossed with one tbsp. flour
⅓ cup blueberry jam

Serve with:

ice cream or whipped cream

Instructions

Preheat the oven to 350 degrees. Spray a nine inch springform pan with baking spray.
In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer ( or your could mix this up by hand), beat together the sugar and eggs until they're foamy.
Beat in the ricotta, butter, and vanilla. Beat until well combined. Then, add the flour mixture, stirring just until no streaks of flour appear. Fold in the blueberries.
Pour the batter evenly into the pan. Plop 6 dollops of the blueberry jam all over the top of the cake. Using a skewer, swirl in the jam.
Bake for 30 minutes, or until a toothpick comes out clean. Remove the sides of the pan and cool on a wire rack for 10 minutes. Then, using a spatula, carefully remove the bottom of the pan. Let cool completely on the rack.
Serve the cake with whipped cream or ice cream.