Canning jars aren’t just for pickles anymore, that’s boring. It’s time to bust out those freshly picked strawberries and blueberries; you’re going to bake a cake in a jar. Since canning jars are made to withstand extreme heat, you are good to go to pop a jar full of cake ingredients in the oven. With a dollop of whipped cream, this single serving of deliciousness is perfect for a picnic, camping, work, or just to enjoy at home. These sweet desserts will last a week in your refrigerator and are just oh so convenient and delish. They’re super easy too…easier than baking a regular ole cake in a pan. In the video above, Karen Solomon loads up a canning jar with fresh blueberries, strawberries, flour, sugar, salt, and a slice of butter on top. Best part? No stirring required. Since baking soda isn’t used, I suspect the cake may be a little dense, but who can complain with the light, refreshing fruit in the mix? For a sugar-free option, you could probably get away with substituting xylitol or stevia; use Earth balance butter for a dairy-free alternative. From there, Solomon pops her cake jars in an oven-safe baking dish. She places dried beans in the baking dish so the jars don’t slide around when moving them. With an oven preheated to 350°F, go ahead and pop the jars in there for about an hour. Once the cakes are finished, allow them to cool. Go ahead and add a swirl of whipped cream or frosting if you fancy. Pop in a spoon and dig in. Or, put on the lid, and you’re good to go. Just not on an airplane. A TSA supervisor confiscated this person’s cupcake in a jar. Oops!
Photo by: YouTube Screenshot
