Preheat oven to 350 F. Prepare twelve 8-ounce canning jars with vegetable pan spray and place on cookie pan.
In large bowl, combine flour, sugar, baking soda, baking powder and salt.
In medium bowl, whisk together sour cream, oil, eggs, lemon juice, lemon zest and vanilla. Add mixture to dry ingredients and stir until just combined. Stir in poppy seeds. Divide batter equally into jars.
Bake 24-26 minutes or until toothpick inserted in center of cake top comes out clean. Cool on pan on cooling grid 10 minutes. Remove jars from pan; cool completely on grid.
To assemble, spread thin layer of lemon curd over cake. Evenly divide 1/2 of the blueberries among jars. Spoon on whipped topping, smoothing with spatula; top with remaining blueberries.
Lemon Blueberry Poppy Seed Jar Cake is rated
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Rated 4 out of
My guests enjoyed this "new" presentation of an after-dinner dessert. The prep time took a little longer that I had planned for and I test baked one jar to make sure the cake was baked completely. I used a large pastry bag to fill the jars with cake batter, which I thought was more controlled that dropping spoonfuls. I did omit the poppy seeds due to a dietary concern for one of my guests. Now that I have a blue print recipe for the "cake in a jar" I am planning to create other cakes. This would make a great bake sale item.