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Blueberry Lemon Pudding Cake In A Jar

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Blueberry lemon pudding cake in a jar is a delicious recipe that gets served up in individual jars or cups. It’s perfect for parties, gatherings, and special occasions (or as any anytime treat to enjoy alone)!

Making anything that gets served up in a jar is fun and festive. It’s also a really great way to make shareable desserts that you don’t have to worry about plating up at your event. Things like Strawberry Shortcake In A Jar or even our Cotton Candy Cheesecake Recipe are delicious treats served in jars.

We’ve got a few more individual serving type recipes listed for you below so if you are just catching on to this trend and want to make a variety for your next family gathering or backyard BBQ, we have got you covered!

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Blueberry lemon pudding cake in a jar pin showing finished cakes

I love to make pudding cakes because they’re delicious but also because they are super easy to whip up. When I feel like making something that is semi-homemade but doesn’t require a ton of time or effort, it’s pudding cakes!

Try out No Bake Vanilla Pudding Cake or Easy No-Bake Chocolate Pudding Cake Recipe for even more pudding cake inspiration…you can’t go wrong!

featured image showing blueberry lemon pudding cakes in a jar

Why are these pudding cakes in a jar?

Another reason to love this recipe for blueberry lemon pudding cake is that it’s served up in a jar. You create the individual servings as you are building the recipe so you don’t have to think about taking plates, serving utensils, etc. if you are making this recipe to share at a party or gathering outside of your home.

Making individual servings is nice if you want to throw these treats into a lunch bag or cooler for a quick picnic or day trip as well. It’s the perfect blend of summer flavors so it only makes sense that these blueberry lemon pudding cakes in a jar make an appearance at all of our summer outings.

Finished blueberry lemon pudding cake

Can I make these blueberry lemon pudding cakes gluten free?

You can absolutely make this recipe gluten free by using a gluten free boxed cake mix. You can really use any vanilla cake mix you like so you could make this one to suit any dietary restriction as long as you have a boxed cake mix you like that fits your needs.

I like to use the Pillsbury ones or the King Arthur Flour boxed mixes for gluten free recipes. Use what works for you and what you trust. Keep an eye on all of your other ingredients to make sure whatever brands you are choosing don’t have any additives or sneaky gluten ingredients included.

The pudding mix and the blueberries as well as the Cool Whip should be naturally gluten free (as of this moment I’ve never found varieties of either that have gluten but things change so keep an eye out).

completed blueberry lemon pudding cakes

How many servings does this recipe make?

The servings will depend on the size of the jars you are using. If you use the 4 ounce jars you will get about 24 servings out of this recipe. Feel free to use the pint jars to make the servings a bit bigger and then keep in mind that you will have about 12 servings!

Adjust the servings to the size and amount that you need. You will just do more or less layering depending on the size of your containers. You can also make the entire batch into one big trifle that can be served up that way if you like!

side view of a few of the finished blueberry lemon pudding cakes

What do I need to make blueberry lemon pudding cake in a jar?

This recipe uses cake mix, plus ingredients listed on the box to make the cake, blueberries, lemon instant pudding and the ingredientes stated on the box to make the pudding, and whipped cream! 

You will also need 4 ounce mason jars for storing and serving the pudding cakes or another container that you’d prefer for layering and sharing these tasty little treats!

ingredients for making blueberry lemon pudding cakes in a jar

Kitchen essentials for desserts and more:

When you head into the kitchen to make some of these great recipes you’ll want to have the best tools on hand.

I like half sheet baking pans that are quality (hello no noisy pops or sloshed cookie dough from twisting), I line my cookie sheets with silicone baking mats. These are great for all kinds of baking and not just cookies! My husband loves them for making biscuits, pizzas, and more!

Of course mixing bowls, a mixerspatula, and some whisks should be on your list if you don’t have ones that you love. I also like to have a set of cooling racks so that my recipes can properly cool before they’re scarfed down by my family!

featured image showing finished blueberry lemon pudding cake in a jar

How to make cake in a jar:

Preheat the oven to 350 F and spray the bottom of a 9×13 baking pan with cooking spray and set aside.

ingredients for blueberry lemon pudding cakes in a jar

In a large mixing bowl, prepare the cake mix as directed on the box with the eggs, oil, and water. Mix until evenly combined and there are no more lumps.

Pour the batter into the baking pan and bake as directed on the package, until golden and a toothpick inserted in the center comes out clean.

baked cake ready to use for blueberry lemon pudding cakes

Once it is done baking, remove from the oven and let cool on a wire rack for 30 minutes or longer. If you want a cooler and firmer cake (easier to cut into squares), you can put it in the fridge to chill for another 30 minutes.

prepared Lemon pudding

Prepare the pudding as per package instructions with cold milk. Mix until thickened and then set aside.

Then cut the cooled cake into small squares.

Now it’s time to assemble the mason jars. Add the cake, blueberries, lemon pudding, and layer it. Top with more blueberries and some whipped cream. Serve and enjoy!

side view showing layers in the jar

Looking for more recipes you can serve up in a mason jar?

If you are loving the idea of serving up individual servings of desserts in mason jars you have to check out some of these other recipes which will allow you to do just that! There’s lots of delicious ways you can utilize mason jars for making and storing little treats!

Finished lemon blueberry cakes in a jar

Printable Blueberry Lemon Pudding Cake In A Jar Recipe:

Yield: 24 Servings

Blueberry Lemon Pudding Cake

finished lemon blueberry pudding cakes

Blueberry lemon pudding cake in a jar is a delicious recipe that gets served up in individual jars or cups. It's perfect for parties, gatherings, and special occasions (or as any anytime treat to enjoy alone)!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • Betty Crocker Cake Mix (plus ingredients stated on box: eggs, oil, water)
  • 8 cups blueberries
  • Two 3 oz boxes of lemon instant pudding (plus ingredients stated on box: 2 cups of cold milk per box)
  • Whipped cream for topping

Instructions

  1. Preheat the oven to 350 F and spray the bottom of a 9x13 baking pan with cooking spray and set aside.
  2. In a large mixing bowl, prepare the cake mix as directed on the box with the eggs, oil, and water. Mix until evenly combined and there are no more lumps.
  3. Pour the batter into the baking pan and bake as directed on the package, until golden and a toothpick inserted in the center comes out clean.
  4. Once it is done baking, remove from the oven and let cool on a wire rack for 30 minutes or longer. If you want a cooler and firmer cake (easier to cut into squares), you can put it in the fridge to chill for another 30 minutes.
  5. Prepare the pudding as per package instructions with cold milk. Mix until thickened and then set aside.
  6. Then cut the cooled cake into small squares.
  7. Now it’s time to assemble the mason jars. Add the cake, blueberries, lemon pudding, and layer it. Top with more blueberries and some whipped cream.
  8. Serve and enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 119Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 176mgCarbohydrates: 27gFiber: 2gSugar: 15gProtein: 1g

I am not a medical expert. These calculations are provided as a courtesy.

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