Lemon Blueberry Poppy Seed Jar Cake Zoom

Lemon Blueberry Poppy Seed Jar Cake Recipe

Sunshiny lemon curd, layered with moist lemon poppy seed cake and juicy blueberries, burst with wonderful flavor bite after bite.
Makes: Makes 12 cakes.
Skill Level: None

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Step 1

Preheat oven to 350 F. Prepare twelve 8-ounce canning jars with vegetable pan spray and place on cookie pan.

Step 2

In large bowl, combine flour, sugar, baking soda, baking powder and salt.

Step 3

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.

Step 4

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.

Step 5

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.

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all-purpose flour

1-1/2 cups all-purpose flour

granulated sugar

2/3 cup granulated sugar

baking soda

1 teaspoon baking soda

baking powder

3/4 teaspoon baking powder

of salt

1/4 teaspoon of salt

sour cream

3/4 cup sour cream

vegetable oil

1/3 cup vegetable oil


2 eggs

lemon juice

2 tablespoons lemon juice

lemon zest

2 teaspoons lemon zest

Wilton Imitation Clear Vanilla Extract

1/4 teaspoon Wilton Imitation Clear Vanilla Extract

poppy seeds

4 teaspoons poppy seeds

lemon curd

1 jar (10 ounces) lemon curd


1 package (1 pint) blueberries (, divided)

Frozen whipped topping

1 tub (8 ounces) Frozen whipped topping (, thawed)



Canning Jars

12 Canning Jars

Cookie Sheet

Cookie Sheet



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