Blueberry Jam-Filled Mini Pound Cake Recipe

Craving a treat that’s buttery, fruity, and perfectly moist? This blueberry jam-filled mini pound cake is the answer. With a tender crumb and a sweet surprise inside, it’s the kind of dessert that feels comforting yet a little fancy—like something you’d proudly serve at brunch or wrap up as a heartfelt gift.

Let’s walk through this easy, delicious recipe from scratch.

Ingredients You’ll Need

To make six to eight mini pound cakes, gather the following simple ingredients:

• Butter: 80g (softened to room temperature)

• Granulated sugar: 100g

• Eggs: 2 (room temperature)

• Cake flour: 100g (sifted)

• Blueberry jam: Enough for layering in the center

Step-by-Step Instructions

Step 1: Cream the Butter and Sugar

Start with softened butter. Place it in a mixing bowl, add the granulated sugar, and whip them together until the mixture is light and fluffy. This step is key for that classic pound cake texture.

Next, beat in the eggs one at a time. Make sure to fully incorporate the first egg before adding the second. The mixture might look slightly curdled—that’s normal. Just keep whisking until it comes together smoothly.

Step 2: Add the Flour

Sift the cake flour directly into the bowl with your butter-sugar-egg mixture. Stir gently until no streaks of flour remain. Be careful not to overmix; we want the cakes to stay tender and delicate.

Step 3: Assemble with Blueberry Jam

Spoon a small layer of the batter into your mini pound cake molds or a lined muffin tray. Add a generous swirl of blueberry jam right in the center. Then, top it off with another layer of batter, making sure the jam is sealed inside.

This layer of jam adds a burst of flavor and moisture that makes each bite irresistible.

Step 4: Bake to Perfection

Preheat your oven to 170°C (340°F). Gently tap the molds on the counter to release any air bubbles trapped in the batter. Bake for 40 to 50 minutes, or until the tops of the cakes crack open and turn a beautiful golden brown.

The cracking is a good sign—it means the cakes are rising well and baking evenly inside.

Step 5: Cool, Wrap, and Wait

Once baked, remove the cakes from the oven and unmold them immediately. Let them cool completely on a wire rack.

Here’s the secret to perfect pound cake texture: Wrap the cooled cakes tightly in plastic wrap and refrigerate for three full days. This resting period allows the flavors to deepen and the crumb to settle into that signature rich density.

Before serving, let the cakes return to room temperature. Slice them thickly for the best texture and mouthfeel.

Final Thoughts

These mini pound cakes are more than just a treat—they’re a celebration of simple ingredients, thoughtful preparation, and the magic that happens when buttery cake meets fruity jam.

Perfect with a cup of tea or as a sweet gift for a friend, this blueberry jam-filled mini pound cake recipe is sure to become a go-to in your baking repertoire.

Ready to bake your new favorite dessert?

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Blueberry Jam-Filled Mini Pound Cake Recipe

Moist mini pound cakes with a blueberry jam center, rich buttery flavor, and perfect texture after a 3-day chill. A must-try treat!

Type: Dessert

Cuisine: Western

Keywords: blueberry jam pound cake, mini pound cake, blueberry dessert, easy pound cake recipe, moist pound cake

Recipe Yield: 6–8 mini pound cakes

Calories: Approx. 220 per serving

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Recipe Ingredients:

• Butter (80g)
• Granulated sugar (100g)
• Eggs (2)
• Cake flour (100g)
• Blueberry jam (as needed for filling)

Recipe Instructions:

Cream the Butter and Sugar:

Start with softened butter. Place it in a mixing bowl, add the granulated sugar, and whip them together until the mixture is light and fluffy. This step is key for that classic pound cake texture. Next, beat in the eggs one at a time. Make sure to fully incorporate the first egg before adding the second. The mixture might look slightly curdled—that's normal. Just keep whisking until it comes together smoothly.

Add the Flour:

Sift the cake flour directly into the bowl with your butter-sugar-egg mixture. Stir gently until no streaks of flour remain. Be careful not to overmix; we want the cakes to stay tender and delicate.

Assemble with Blueberry Jam:

Spoon a small layer of the batter into your mini pound cake molds or a lined muffin tray. Add a generous swirl of blueberry jam right in the center. Then, top it off with another layer of batter, making sure the jam is sealed inside. This layer of jam adds a burst of flavor and moisture that makes each bite irresistible.

Bake to Perfection:

Preheat your oven to 170°C (340°F). Gently tap the molds on the counter to release any air bubbles trapped in the batter. Bake for 40 to 50 minutes, or until the tops of the cakes crack open and turn a beautiful golden brown. The cracking is a good sign—it means the cakes are rising well and baking evenly inside.

Cool, Wrap, and Wait:

Once baked, remove the cakes from the oven and unmold them immediately. Let them cool completely on a wire rack. Here’s the secret to perfect pound cake texture: Wrap the cooled cakes tightly in plastic wrap and refrigerate for three full days. This resting period allows the flavors to deepen and the crumb to settle into that signature rich density. Before serving, let the cakes return to room temperature. Slice them thickly for the best texture and mouthfeel.