Lemon Blueberry Cake Jars

lbcakejar7Did you know that August is National Cake Jar Month? And that it is encouraged you eat as much cake in a jar as you can get your hands on? Okay, so maybe that’s not true. I may or may not have made that up. However, Ingredientology observes National Cake Jar Month and will be serving up cake jar recipes every week this month. So….. get ready for lots and lots of tasty layered desserts!


These cake jar trifles consist of lemon cake that is chocked full of fresh blueberries, rich lemon curd, and vanilla bean whipped cream. This mini dessert is very rich with the curd and the whipped cream, but the fresh blueberries and plenty of lemon zest in the cake serve to cut through the richness and brighten the dish. The cake is moist and will become even more moist as it sits and marinates with the curd and cream. Recipe makes about 6 jars (12 ounce jars).


        for the cake:

1&1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon lemon zest

1/2 cup (1 stick) butter, at room temperature

3/4 cup sugar

1 egg plus 2 egg yolks

4 tablespoons lemon juice

1/2 cup buttermilk

3/4 cup fresh blueberries

        for the whipped cream:

1 cup heavy whipping cream

5 tablespoons sugar

2 teaspoons vanilla bean paste (or extract)

       for the lemon curd:

I cheated and used some pre-made curd that was a gift my mom gave me for my birthday… if you want to make your own, this recipe is fantastic

lbcakejars1The Method:

  • Preheat oven to 350 degrees and grease an 8inch round cake pan
  • Mix together flour, baking soda, baking powder, salt, and lemon zest
  • In a standing mixer, combine butter and sugar until fluffy
  • Add eggs to butter mixture one at a time, mixing on low until completely combined
  • Add lemon juice to butter mixture, one tablespoon at a time until combined
  • Start to add flour mixture in to butter mixture, alternating with buttermilk until combined
  • Fold in blueberries
  • Pour into prepared cake pan, bake for 35-40 minutes or until a toothpick inserted in the center comes out clean

lbcakejar3To make the whipped cream, add heavy cream, sugar, and vanilla into a standing mixer with the whisk attachment. Whip on high until the cream forms stiff peaks.

lbcakejar2I used 12 ounce “jam” jars. I assembled them by first cutting the cake into small cubes, and then layering the cake with the lemon curd and whipped cream all the way to the top! Some slight “packing” down of the ingredients may be necessary… if you want to take FULL ADVANTAGE of the volume. I added some blueberry garnishes on top as well.

lbcakejar5lbcakejar4You can easily refrigerate these and save them for later if you are hosting a party, or a picnic, or just for a midnight snack maybe…

Thanks for visiting!

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