These blueberry beauties combine three irresistible layers: a buttery press-in almond crust, thick jewel-toned blueberry jam, and a generous shower of golden crumble. The same easy mixture forms both the crust and topping, so the bars look impressive without demanding complicated pastry work.
THE RECIPE
Blueberry Jam Cakes
Prep30 min
Bake45 min
Total2 hr
Yield8 servings
Ingredients
Instructions
- Make the jam: In a small bowl, stir the cornstarch with 2 tablespoons of the water until smooth. Set the slurry aside.
- Combine the blueberries, granulated sugar, and remaining 2 tablespoons water in a medium saucepan. Bring to a boil over medium heat, stirring frequently, then reduce the heat to maintain a steady bubble.
- Cook for about 5 minutes, stirring often, until the berries release their juices and the mixture thickens. Stir the slurry again, add it to the berries, and cook for 2 minutes more.
- Scrape the jam into a bowl and cool to room temperature. Add a squeeze or two of lemon or lime juice if desired. The jam may be refrigerated, covered, for up to 1 week.
- When ready to bake, center a rack in the oven and preheat to 350°F (175°C). Butter a 9-inch square baking pan or coat it with baker’s spray, then line it with parchment for easy lifting.
- Make the crust and crumble: In a large bowl, mix the all-purpose flour, almond flour, granulated sugar, brown sugar, and salt with your hands. Add the cold butter and pinch, press, mash, and squeeze until the mixture forms moist clumps and curds.
- Press about two-thirds of the crumble mixture firmly and evenly over the bottom of the prepared pan, reaching fully into the corners.
- Spread about 2¾ cups of the cooled blueberry jam over the crust, leaving a narrow border around the edge. Crumble the remaining dough evenly over the jam without pressing it down.
- Bake for 40 to 45 minutes, until the crumble is deeply golden and the blueberry filling bubbles around the edges. Transfer the pan to a rack and cool completely.
- Lift the cake from the pan, dust with confectioners’ sugar if desired, and cut into 8 generous bars or smaller squares.
Tips and Storage
- Cool the jam fully before assembling so it stays in a distinct, thick layer.
- A thick store-bought blueberry jam can replace the homemade filling; use about 2¾ cups.
- Keep the butter cold and stop mixing when moist clumps form for the best crumbly texture.
- Let the bars cool completely before slicing so the jam sets and the layers stay neat.
- Store covered at room temperature for 2 days or refrigerate for up to 5 days.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.