Blackberry Jam Cake
This classic Kentucky blackberry jam cake is often served during the holidays and the Derby and is usually made from commercial store bought blackberry jam. I deviated from tradition by first making the blackberry jam from scratch (don’t worry it takes less than 10 minutes to do) so I could make sure it had the best flavor possible and added Kentucky bourbon to the cake and sauce. Don’t be intimidated by the ingredient list below, the recipe comes together pretty fast. My bourbon of choice for the dessert was, of course, Woodford Reserve but feel free to substitute any bourbon or whiskey if you want. You can even substitute store bought preserves or jam for the blackberry jam if you want, I won’t tell anyone.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 oz (about 1 1/2 cups) blackberries
- 1 1/4 cups (250 g) white granulated sugar
- 1 tablespoon fresh squeezed lemon juice
- 1/2 cup (1 stick or 115 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground all spice
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- zest from 1/2 lemon
- 3 large eggs
- 1 cup (140 g) all-purpose flour
- 1 cup (150 g) whole wheat flour
- 1/4 cup sour cream
- 2 tablespoons Woodford Reserve bourbon
- 1 cup heavy cream
- 1/4 cup whole milk
- 1/2 cup (110 g) dark brown sugar
- 6 tablespoons Woodford Reserve bourbon
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 1/8 teaspoon sea salt