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:

1. Preheat oven to 350*F
2. 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
3. Add lemon juice and zest and oil
4. In a separate bowl combine flour and baking powder
5. Turning mixer to low, alternate adding wet and dry and mixing just until well combined, scraping the bowl if needed
6. Pour batter into 2 x 8″ greased baking pans and bake for 26-30 mins
7. Allow to cool in pan for 10 minutes before inverting onto wire rack
8. Allow to cool for another 10 mins uncovered then cover cake with plastic wrap to retain moisture
9. Once cooled, trim off any crunchy crust bits and discard
10. Transfer full cakes into a large bowl, then use hands to crumble cake into fine crumbs. Set aside covered

For the Blueberry sauce:

1. In a small sauce pan, bring blueberries and sugar to a boil over medium heat
2. Allow to simmer for 10-15 minutes until mixture becomes thick and bubbly
3. Transfer to mason jar and allow to cool

For the icing:

1. With a stand mixer and whisk attachment, whip softened butter until pale in colour
2. Gradually add icing sugar until combined, then add extract and milk
3. Whip until light and fluffy
4. Spoon icing into a piping bag fitted with a large star tip (1M, 6B) or plain. Set aside

To assemble cake jars:

1. Wash mason jars prior to assembling with warm soapy water, then dry
2. Using a large cookie scoop, scoop first layer of cake into jars and pat down gently with fingers
3. Spoon blueberry sauce into jar
4. Pipe a layer of icing
5. Repeat steps 2-4 until jar is full
6. 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