Lemon Blueberry Jam Cake

Ingredients 

Lemon Yogurt Pound Cake:

• 1 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon kosher salt

• 1 cup whole-milk yogurt

• 1 cup granulated sugar

• ½ teaspoon pure vanilla extract

• ½ cup vegetable oil

• ⅓ cup freshly squeezed lemon juice

• 2 teaspoons grated lemon zest

Mint Lemon Blueberry Preserves (Yields 3 cups):

• 4 cups fresh or frozen (thawed) blueberries

• 2 cups sugar

• 2 tablespoons lemon juice

• 1–2 teaspoons lemon zest

• ¼ cup finely chopped fresh mint

Cream Cheese Frosting:

• 1 (8 oz.) cream cheese, room temperature

• 1 stick unsalted butter, room temperature

• 3–4 cups powdered sugar

• 2 teaspoons vanilla extract

Directions

1. Mint Lemon Blueberry Preserves:
   If using frozen berries, thaw the berries over a colander to remove excess water.

   In a medium-sized saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and mint.

   Heat the saucepan over medium-high heat and bring to a boil. Cook, stirring occasionally, until the mixture thickens, about 15–20 minutes.

   Use a wooden spoon or potato masher to gently smash some of the blueberries, depending on your preferred texture.

   Let the preserves cool before assembling. Store in the fridge for a few weeks or in the freezer for up to a year.

   Lemon Yogurt Pound Cake:
   Preheat the oven to 350°F. Grease and line an 8 ½-inch loaf pan with parchment paper.

   Sift the flour, baking powder, and salt into a bowl.

   In a separate bowl, whisk together the vegetable oil, yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet until fully incorporated.

   Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

   Let the cake cool completely. Once cooled, slice the cake horizontally in half to create two even layers.

   Cream Cheese Frosting:
   Using a handheld or stand mixer with a paddle attachment, beat the butter and cream cheese until smooth and well incorporated.

   Add the vanilla extract and mix again.

   Gradually add the powdered sugar, one cup at a time, mixing between additions until the frosting is light and fluffy.

   Assemble:
   Place the bottom layer of the pound cake on a tray. Spread an even layer of frosting over the cake. Drizzle the blueberry preserves on top of the frosting.

   Add the second layer of cake and repeat the process. Let some of the blueberry preserves drip down the sides for a rustic look.

   Slice and serve!