July 4th in a Jar
- 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
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.