This Blueberry Teacake in a Jar has a thick layer of lightly sweet teacake on top of blueberries. They are delightful, easy and perfectly portioned!
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?
- 1 cup frozen blueberries
- 1/4 cup unsalted butter, melted
- 1/2 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 cup nonfat milk
- Preheat the oven to 350 degrees. Set four glass half-pint canning jars on a baking sheet and divide the blueberries evenly among them. Set aside.
- In a large mixing bowl, combine the melted butter and sugar, stirring well to combine. Add the egg and vanilla, stirring well after each addition. Add the flour, baking powder and salt and stir well. Pour in the milk and stir.
- Divide the batter evenly among the four canning jars, taking care to get it in the jar without dripping down the sides. Wipe any excess batter off with a wet paper towel.
- Slide the baking sheet with the jars into the oven. It should be set on the middle rack. Bake for 25-30 minutes, until it's golden brown and a cake tester comes out clean.
- Let the jars cool for about 30 minutes before serving. Leftovers can be covered with a lid and stored in a cool, dry place for up to three days.