Sweet, juicy blueberries run through the middle of this made from scratch cake and it's those berries that set this apart from any other dessert. This cake will remind you of the best blueberry muffin ever!
2cupsfresh blueberriesor frozen, but fresh is best
1, 13ouncejar blueberry jam
⅓cupsweetened condensed milk
juice from one lemon
zest from one lemon
Preheat oven to 350°
Grease a 9" springform baking pan or spray with Pam, set aside.
Prep Pecans, Make Cake Batter
In a small bowl, combine the first four ingredients, including the pecans, cut in the cold butter until crumbly and set aside. In a mixing bowl, cream softened butter and sugar. Beat in eggs, one at a time. Stir in almond extract. In another small bowl, combine flour, baking powder and salt. Alternately, add the dry ingredients and milk to the creamed mixture in the mixing bowl. Combine, but don't overmix.
Layer Ingredients in Pan
Spoon two thirds of the batter from the mixing bowl into the pan. Sprinkle with two thirds of the reserved pecan mixture. Top with blueberries and push gently to secure the berries in the batter. Dollop the remaining batter on top of the berries and smooth the batter so its spread evenly over the berries. Top with remaining pecan mixture.
Place in hot oven and bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing sides of the pan.
While the cake cooks, combine jam, sweetened condensed milk, lemon juice, lemon zest and salt in a small saucepan. Bring to a boil and stir until about half the moisture evaporates and the jam mixture is slightly thick. Remove from heat and keep warm until you are ready to serve your cake.
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If you opt to use frozen blueberries, allow them to thaw for about a half hour, then rinse and pat the berries dry with paper towels. That will help keep the color of the blueberries from spreading throughout your cake batter.