High Altitude Blueberry Jam and Cream Chantilly Cake

Soft, fluffy vanilla cake, layered with wild blueberry preserves, frosted with sweetened whipped cream, and swirled with more blueberry jam.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 2 votes

Prep Time 30

Cook Time 25

Total Time 55

Course Dessert

Cuisine American

Servings8

Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of two 6-inch cake pans with non-stick baking spray.
Prepare 1/2 Recipe Vanilla Cake Batter for a 6-inch cake.
For an 8-inch cake, make the full cake recipe, and double the rest of the ingredients for the jam and whipped cream frosting.
Divide the batter between the cake pans, and bake the cakes for about 25-30 minutes, until the top of the cake springs back when gently touched, and a toothpick or cake tester comes out clean.
Set the pans on a cooling rack and cool the cakes completely. When the cakes are cooled, remove them from the pans and use a sharp knife to split each cake into two layers, so you have a total of four thin cake layers.

Place one of the cake layers on a serving plate. Spread 3-4 tablespoons of the blueberry preserves over the cake.
Stack the remaining cake layers on top, filling each layer with 3-4 tablespoons of preserves.

In a bowl, use an electric mixer to beat the cream cheese with the powdered sugar and vanilla until smooth.
Stream in the cold heavy whipping cream and beat on medium speed until soft, thick, fluffy peaks form that hold their shape.
Frost the cake all over with the whipped cream. Use a spoon to add small dollops of blueberry preserves onto the whipped cream, then gently swirl it in.
Serve the cake immediately, or refrigerate until ready to serve. Store the leftover cake in an airtight container in the refrigerator for up to 3 days.

Keyword Blueberry, Chantilly Cake, High Altitude, Jam, Vanilla Cake