Books play a big role in my little girl’s days. Cooking together is also a large part of our Mommy & Munchie days. So we often try to create or recreate meals or dishes that we read about in books. Since there aren’t always many food/recipe details we just use our imagination.
All the talk of cooking and treats in her Beatrix Potter books resulted in a request for jam cake. So we made these jam squares which we decided are a snack treat Beatrix’s sweet friends might enjoy–they indulge in a lot of blackberries, pies, and tarts and I think those precious creatures would ask for seconds with their tea or milk.
You can use your favorite homemade or store-bought jam for this recipe. I used my mother-in-law’s wildly delicious jam. She makes it using Napa blackberries and boysenberries from her and my father-in-law’s lush garden.
These are delightfully good, if I do say so myself. I’ve had jam bars where the crust is just a bit too crumbly and I’m pinching at the fallen crumbs on my plate. I use cake flour for mine–they’re a tad fluffier and smidge less crumbly. The homemade jam puts them over the top. I’m always pleased to add tea time & coffee break treats to my repertoire and these are a delightful addition.
Blackberry Jam Potter Squares
- •2 cups cake flour (I use Softasilk)
- •1/4 tsp kosher salt
- •1/2 tsp cinnamon
- •1 cup sugar
- •3/4 cup unsalted butter, softened/room temperature
- •1 tsp vanilla
- •1 egg
- •2 cups homemade blackberry jam (or your favorite jam)
- Preheat the oven to 350°. Lightly grease a 13 x 9-inch pan. Mix the flour, salt, and cinnamon together in a small bowl. Set aside. In a large bowl mix the sugar and butter together. Then add the egg and vanilla and mix just until combined. Add the flour mixture and mix just until incorporated. Do not over work the batter. Using your hands, spread about ¾ of the mix on the bottom of the greased pan. Evenly spread the jam on top of the batter and then dot pieces of the remaining batter on top of the jam layer. Simply plop pieces all over the place. Bake for about 30 minutes until the bottom and top batter is very lightly browned. Let cool before cutting in squares so the jam sets.