July 4th in a Jar

July 4th in a Jar
July 4th in a Jar

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cups flour

  • 2

    teaspoon(s) baking powder

  • 1

    cup(s) whole milk

  • 1

    cup(s) frozen raspberries

  • 1

    package(s) JELL-O gelatin

  • 1

    cup(s) (2 sticks) unsalted butter, at room temperature

  • 1.50

    cup(s) sugar

  • 2

    tablespoon(s) sugar

  • 4

    large eggs

  • 1

    tablespoon(s) pure vanilla extract

  • 1

    tablespoon(s) cornstarch

  • 1/2

    cup(s) water

  • 1

    tablespoon(s) water

  • 3

    cup(s) fresh blueberries

  • 1

    tablespoon(s) fresh lemon juice

  • 1

    cup(s) very cold heavy cream

  • 1/2

    cup(s) very cold sour cream

Directions

Heat oven to 350 degrees F. Lightly coat two 8 1/2- by 4 1/2-inch loaf pans with cooking spray. Line the pans with parchment paper, leaving a 3-inch overhang on the long sides; spray the paper. In a large bowl, whisk together the flour and baking powder. In a blender, pulse the milk, raspberries, and gelatin until smooth. Using an electric mixer, beat the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs, one at a time, then the vanilla. Add the flour mixture in three parts, alternating with the raspberry mixture and beating until just incorporated. Divide the batter between the two prepared pans (about 3 cups each) and bake until a wooden pick inserted into the centers comes out clean, about 1 hour. Let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely. Meanwhile, in a small bowl, combine the cornstarch and 1 tablespoon water. In a medium saucepan, bring 1 1/2 cups blueberries, 1/2 cup water, and the remaining 2 tablespoons sugar to a boil. Reduce heat, add the cornstarch mixture and simmer until thickened, about 3 minutes. Remove from heat and stir in the lemon juice and 1/2 cup blueberries. Let cool. Using an electric mixer, beat the cream and sour cream in a large bowl until stiff peaks form, about 4 minutes. To assemble, cut one of the cakes into 1/2-inch cubes; divide among twelve 8-ounce jars. (Wrap and store the second cake for another use.) Top with the cream mixture (about 3 tablespoons each), and then the blueberry sauce (about 2 tablespoons each). Sprinkle with the remaining cup blueberries.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: