Blueberry Jam Cake Recipe
Ingredients
| Egg | 1 | |
| 1/2 cup all-natural blueberry preserves | ||
| 8 oz. sugar-free pound cake mix | ||
| Water | 2/3 Cup (16 tbs) | |
Directions
Beat egg in a medium-sized mixing bowl until light lemon-colored and fluffy.
Beat in blueberry preserves.
Add cake mix and water alternately in small amounts, beating well after each addition.
Beat a total of 5 to 6 minutes.
Pour into a wax paper lined or greased and floured 8 in. (20 cm) cake pan, and bake at 350°F (175°C) for 20 to 25 minutes.
Cool cake in pan for 10 minutes.
Turn cake out onto rack and cool completely.
Beat in blueberry preserves.
Add cake mix and water alternately in small amounts, beating well after each addition.
Beat a total of 5 to 6 minutes.
Pour into a wax paper lined or greased and floured 8 in. (20 cm) cake pan, and bake at 350°F (175°C) for 20 to 25 minutes.
Cool cake in pan for 10 minutes.
Turn cake out onto rack and cool completely.
Chef
