Blueberry Lemon Basil Jam Cake

This delicious, easy to make jam glaze takes the cake!

Image + glaze recipe by Hannah Gold | Cake recipe adapted from Live Well Bake Often

Make 1 loaf

For the cake:
2 cups all-purpose flour (spooned + leveled)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
1 cup granulated sugar
1 cup sour cream (or plain Greek yogurt)
2 large eggs
2 tablespoons fresh lemon juice
Zest of 1 lemon
2 teaspoons vanilla extract
1 cup blueberries + 2 teaspoons all-purpose flour

For the glaze:
1 cup confectioner’s sugar
1 tablespoon Blueberry Lemon Basil Jam
1 tablespoon milk or heavy cream

For the cake:
1. Preheat oven to 350ºF. Spray a 9x5-inch loaf pan with nonstick cooking spray and set aside.

2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

4. In a separate bowl, toss the blueberries with the 2 teaspoons of flour. Then, fold the blueberries into the batter.

5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.

6. Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.

For the glaze:
1. Sift the confectioner’s sugar into a small bowl. Add the jam and milk and mix until smooth.