Lemon Blueberry Cake Jars
Blueberries and lemons pair perfectly together and if your sweet tooth comes a calling this recipe is a sweet indulgence. These cake jars not look pretty but they are also a great spin to your traditional cupcakes or birthday cake.
(makes 8 x 250mL jars)
Ingredients
For the Cake:
4 Eggs
2 Cups of Sugar
2 1/2 Cups of Flour
1 Cup of Milk
3/4 Cup of Vegetable Oil
2 1/4 Tsp Baking Powder
Juice of 1 Lemon
Zest of 1 Lemon
For the Blueberry Sauce:
2 Cups of Blueberries
1/2 Cup of Sugar
For the Icing:
1 Cup Butter, Softened
4 Cups of Icing Sugar
1 Tsp Vanilla or Coconut Extract
1/4 Cup of Milk or Water
Instructions
For the cake:
- Preheat oven to 350*F
- In a stand mixer with whisk attachment, whisk together eggs and sugar on high for about 3 minutes until mixture has become pale in colour
- Add lemon juice and zest and oil
- In a separate bowl combine flour and baking powder
- Turning mixer to low, alternate adding wet and dry and mixing just until well combined, scraping the bowl if needed
- Pour batter into 2 x 8″ greased baking pans and bake for 26-30 mins
- Allow to cool in pan for 10 minutes before inverting onto wire rack
- Allow to cool for another 10 mins uncovered then cover cake with plastic wrap to retain moisture
- Once cooled, trim off any crunchy crust bits and discard
- Transfer full cakes into a large bowl, then use hands to crumble cake into fine crumbs. Set aside covered
For the Blueberry sauce:
- In a small sauce pan, bring blueberries and sugar to a boil over medium heat
- Allow to simmer for 10-15 minutes until mixture becomes thick and bubbly
- Transfer to mason jar and allow to cool
For the icing:
- With a stand mixer and whisk attachment, whip softened butter until pale in colour
- Gradually add icing sugar until combined, then add extract and milk
- Whip until light and fluffy
- Spoon icing into a piping bag fitted with a large star tip (1M, 6B) or plain. Set aside
To assemble cake jars:
- Wash mason jars prior to assembling with warm soapy water, then dry
- Using a large cookie scoop, scoop first layer of cake into jars and pat down gently with fingers
- Spoon blueberry sauce into jar
- Pipe a layer of icing
- Repeat steps 2-4 until jar is full
- If the lid is being used, ensure to leave 1/2″ space from the top to allow lid to close correctly, otherwise pipe final layer of icing and garnish with blueberries and lemon zest
Recipe by The Cake Mama