Microwave Blueberry Jam Food
BLUEBERRY JAM CAKE BARS
These Blueberry Jam Cake Bars are quite literally a bar version of cake. They're soft, moist, and the blueberry jam layer in the middle makes them a delicious breakfast or dessert option!
Provided by Lindsay
Categories Dessert
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (176°C) and line a 9 inch square baking pan with aluminum foil or parchment paper. 2
- . Combine flour, 1 cup (207g) of sugar, baking powder, salt and 1 teaspoon of cinnamon in a large mixer bowl. Set aside.
- . Whisk together melted butter and sour cream in another medium sized bowl.
- . Add vanilla extract and egg to the butter mixture and whisk until well combined.
- . Add wet ingredients to dry ingredients and beat until well combined.
- . Spread about half of the batter into the bottom of the prepared pan.
- . Spread the blueberry jam into an even layer on top of the batter.
- . Crumble the remaining batter and drop over the blueberry jam, forming an even layer.
- . Combine remaining 1 1/2 teaspoons of cinnamon and 1/4 cup (52g) of sugar in a small bowl, then sprinkle over the top of the batter.
- 0. Bake bars for 20-25 minutes, then remove from oven to cool completely.
- 1. If you want to add the glaze, combine all ingredients in a small bowl and whisk until smooth. Drizzle the glaze over the bars.
- 2. Cut bars into squares. They can be stored at room temperature or in the fridge. I loved them both ways.
Nutrition Facts : ServingSize 1 Bar, Calories 263 calories, Sugar 25.4 g, Sodium 158.3 mg, Fat 9.7 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 41.7 g, Fiber 0.8 g, Protein 2.7 g, Cholesterol 35.9 mg
MICROWAVE BLUEBERRY JAM
Make and share this Microwave Blueberry Jam recipe from Food.com.
Provided by Lennie
Categories Berries
Time 15m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Puree blueberries in blender or food processor.
- Place in a 12-cup microwave-safe dish with sugar and cinnamon.
- Stir.
- Microwave on High, uncovered, for 8-10 minutes -- until mixture comes to a full roiling boil and boils for one full minute.
- Stir well once during cooking.
- Remove from microwave and pour into sterilized jars.
- Cover and refrigerate.
- Keeps well for at least two weeks.
Nutrition Facts : Calories 321.6, Fat 0.7, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 82.7, Fiber 5.7, Sugar 72, Protein 1.7
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- Place the butter in the Ceramic Egg Cooker and microwave, uncovered, on HIGH for 15–30 seconds, or until melted.Add the egg yolk, milk, and vanilla extract and stir to combine.Next add the flour, sugar, and baking powder and mix until the ingredients are incorporated.
- Fold in the blueberries and lemon zest. Microwave, uncovered, on HIGH for 1 minute or until the top of the muffin springs back when touched.
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- Put the berries in a large glass bowl. If you are using blackberries and they are large, cut them in half. Toss the berries with the cornstarch.
- Cover the bowl with a dinner plate, and microwave for 3 minutes. Give it a stir. If your jam is still very runny, pop it back into the microwave for 30 second intervals. Be careful, it will get quite hot.
- Spoon the jam into a clean jar and let cool Store in the refrigerator, the jam will firm up as it cools.
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- Check the strawberries and remove any bad, discolored, or bruised ones. Give them a quick wash, drain in a colander. Pro tip - You can use soft strawberries but discolored and bruised will ruin the jam. Also, don't soak the fruit in water for too long as they do soak up moisture.
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- First, place the sugar in a large microwave-safe bowl, microwave on high 2 minutes or until the sugar is warm.
- Stir in the blackberries. Cover with plastic wrap or wax paper, but fold back one edge so the steam can escape. Microwave on high for 1 1/2 minutes, remove and stir and microwave again for another 1 1/2 minutes or until the sugar dissolves.
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