Blackberry Jam Cake with White Chocolate Chips

Funny story: I put this cake together because my family accidentally opened a second jar of my homemade/homegrown Chester blackberry jam when there was a full jar already in the fridge. And by the looks of it, this is gonna be another good berry year, so I really need to get through the last dozen or so jars of last summer’s jam. I put together this little tea cake to use up some of the jam, and it smelled so good! But then I realized that, horrors, I had forgotten to add sugar to the batter! I was so worried that I was going to have to dump a bunch of honey on each slice to make it edible, but the jam and white chocolate chips ably sweetened the cake on their own. No extra sugar needed. It’s a wonderful cake for afternoon tea or breakfast. Recipe after the jump.

I made up a new jam cake, and this one is a DOOZY, you guys: blackberry-white chocolate chip, made with my homegrown/homemade Chester blackberry jam. It’s a very fragrant, fast and easy cake, perfect for using up last year’s preserves (or this year’s canned fruit, eh @oregonfruitproducts?). 🍰 💜 🖤 🍰 💜 🖤#baking #bakestagram #cakestagram #cake #blackberry #jam #tea #whitechocolate #oregonberries #preserves #huffposttaste #buzzfeedfood #buzzfeast #sweets #treats #homemade #dessert #instafood #instacake #instayum #foodstagram #sugar #gluten #berries #fruit

A post shared by Heather Arndt Anderson (@heatherarndtanderson) on May 11, 2018 at 6:05pm PDT

Blackberry Jam Cake with White Chocolate Chips

Dry stuff:
2.5 cups AP flour
3 tbsp powdered buttermilk*
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/8 tsp freshly grated nutmeg

Wet stuff:
3/4 cup blackberry jam
1/2 cup canola oil
3 eggs
1/2 cup milk

3/4 cup white chocolate chips

Preheat your oven to 350F. Grease a 9.25″ x 5.25″ x 2.75″ loaf pan and line with a strip of parchment. Mix the dry stuff together, then mix the wet stuff together (I just do this all together in the same measuring cup), then stir the wet stuff into the dry stuff until just combined (but don’t overmix!). Fold in the white chocolate chips and scrape the batter into the prepared loaf pan. Bake for about an hour, give or take 5-10 minutes, until an inserted toothpick is met with the exact right amount of resistance and comes out clean. You may need to loosely drape a piece of foil over the top halfway through the baking if using a convection oven, to keep the top from getting too brown too quickly. Turn the finished cake out onto a cooling rack and allow to cool for about an hour, if you can resist the urge to dive in.

*This is available from Bob’s Red Mill or at most grocery stores. I keep it around as a pantry staple, but if you prefer, you can omit the powdered stuff and just use buttermilk instead of milk in the liquid ingredients.