I can hardly wait for the berry-season to arrive! And I will have some berries in my own garden, too, which is very exciting! But even more exciting is this: A berry-cake in a jar – it can be transported anywhere without difficulty and it is ready in a jiffy. It’s really a berry-cake to go!I adapted this recipe (slightly) from the one in “Klitzekleine Glücklichmacher” by Daniela Klein whose absolutely marvellous blog you can find here.
The dough of these little beauties (which, by the way, can be prepared in either ovenproof jars or small ovenproof dishes) is moist an soft and, of course, the cake contains full berry power!And let me tell you a secret: You can even bake these cakes with frozen berries! No need to wait for the “real” berry season – I officially open it NOW.
Berry-Cake in a Jar
Preparation time: 15 min
Baking time: 20-25/28-33 min
Yield: about 4 jars or 8 small ovenproof dishes
- 120g butter (softened)
- 120g sugar
- 2 eggs
- lemon zest (of a natural lemon)
- 200g flour
- ½ sachet of baking powder
- 250g berries (mixed; frozen or fresh)
- confectioners‘ sugar
- butter to grease the jars/ovenproof dishes
- ovenproof jars or small dishes
- fresh raspberries to decorate
- Preheat the oven to 180°C.
- Mix butter and sugar in a big bowl until the mixture is light, soft and creamy.
- Whisk the eggs slightly and add them together with the lemon zest, the sieved flour and baking powder to the butter mixture. Continue whisking. Wash and dry the fresh berries/ use the frozen berries cold.
- Grease the jars/ovenproof dishes and put some berries into them.
- Distribute the dough and berries alternately until they are filled up to ¾ of their height. (The ovenproof dishes can also be filled more highly, if you like.) Finish off with a few berries.
- Put the jars (without lid!)/ovenproof dishes into the oven and bake them for 28-33 or 20-25 minutes, respectively. Check whether they’re done using a needle/fork. (Stick it into the cake – if it comes out clean, you can take the cake out of the oven.)
- If you need to transport the cake or if you would like to store it for a bit longer, just put the lid onto the jar. Decorate with confectioners’ sugar and fresh berries when serving.
(recipe adapted from „Klitzekleine Glücklichmacher“ by Daniela Klein)
To get a printed version: Download the pdf.
(Both English and German versions available!)