It’s a cake! In a jar!
Desserts served in jars aren’t really something new. They’ve been long used by military families as a easy way to mail desserts to their family members overseas. Chefs in Chicago have done them (and elsewhere too, I’m sure). But I’ve just learned of them … and that you can actually bake in the jars you can in. I noticed several dessert recipes served in jars on Babble recently and was totally smitten.
Beyond being so adorably cute, I love that these desserts are served up in a single, totally controllable portion. There’s no threat of eating too much, which is awesome for those of us who try to watch what we eat. And the fact that you can look at the layers of the dessert through the glass is pretty cool too.
After thinking on desserts in jars a bit, I decided to try making a little cake with blueberries. This Blueberry Teacake in a Jar has a thick layer of lightly sweet teacake on top of blueberries. I use the frozen ones since they are so convenient and predictable, but you could use fresh as well. For a more tart blueberry layer, use wild blueberries.
Making this is pretty simple. You layer the blueberries on the bottom of the jars (the recipe makes enough for four half-pint jars), make a simple hand-stirred batter and then pour that on top.
Once they are all prepared, they go into the oven to bake for about 25 or 30 minutes. Let them cool a little before you serve them, since the glass gets hot.
Just before serving, you can top it with a swirl of whipped cream. I am absolutely addicted to Cabot’s Whipped Cream, which has only a few ingredients — and all ones that I recognize. No, they didn’t pay me to say that. I just really like it — especially when I don’t have time to make my own. But homemade whipped cream would be perfect too.
What do you think of desserts in jars?