Lemon & Blueberry Cake Jar
About the Cake Jar
Fresh blueberries and zesty lemon in between layers of vanillary sponge - all in a jar. How delicious does that sound? Layer up our Lemon & Blueberry Cake jar with vanilla sponge, dollops of lemon yoghurt and spoonfuls of Blueberry jam for the perfect fruity treat. These also make the perfect gift, with sprinkles of fresh blueberries on top you're sure to put a smile on someone's face.
Method
Step 1
Preheat the oven to 190ºc/170ºc fan/Gas 5. Grease and line a square 20cm/8 inch tin.
Step 2
Combine all the ingredients for the cake in a bowl and then bake for 25 minutes. To test if it's baked, insert a skewer to the middle, if it comes out clean it means it's ready. If not, just keep baking until it is.
Step 3
When the cake is cooked allow it to cool completely on a wire rack.
Step 4
When you are ready to make the cupcake jars, cut circles from your cooled cake with the cutter and then divide into quarters. They will easily fit through the neck of the jar to be reassembled within.
Step 5
Once the cake layer is in the jar, add a tablespoon of jam and then add the lemon yoghurt on top of that. Top with another layer of cake, then jam and then yoghurt. Top with a handful of blueberries.
Ingredients
For the cake
- 150gUnsalted Butter
- 150gSilver Spoon Icing Sugar
- 135gAllinson's Self-Raising White Flour
- 3Eggs
- 1 tspBaking Powder
- 1 tspNielsen-Massey Vanilla Extract
For the filling
- 4-6 tbspLemon Yoghurt
- 4-5 tbspBlueberry jam
- HandfulBlueberries (fresh)
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