Coffee Cake With Fresh Berries and Jam
This simple coffee cake recipe has been a go-to favorite for LunaGrown for some years now. It’s simple, quick and so versatile.
This coffee cake is a welcome and thoughtful addition to any breakfast or brunch. A light afternoon snack that is just so refreshing.
When LunaGrown is offering samples of our Jam and Marmalade we strive to incorporate our product into a dish you can serve often. We never like to hear that you have half a jar of jam left. This is one of our favorites to sample at the market.
Remember you can choose your favorite berries or finely chopped fruit to use. Perhaps you will add some nuts or raisins. Pick your favorite LunaGrown jam to incorporate and enjoy!
The combination in the above image is fresh Blueberries and Lemon Lavender Marmalade. We’re sure whatever combination you use will be amazing!
- 1/2 cup sugar
- pinch salt
- 1 1/2 cup all-purpose flour
- 1 stick butter melted
- You may add spice or zest to your liking
- 1 cup sugar
- ½ cup butter softened
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 buttermilk
- 1 cup fresh berries
- 1 jar LunaGrown Jam or Marmalade
In a medium bowl, stir together dry topping ingredients until combined, then stir in melted butter until damp crumbs are formed and the mixture sticks together into chunks when you squeeze it between your fingers. Set aside.
Preheat oven to 350F and line a 10" x 8" square pan with parchment paper and set aside.
In a large bowl, cream together sugar and butter until light and fluffy. Beat in vanilla, followed by the eggs, adding them one at a time until mixture is smooth.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add to sugar mixture, alternating with buttermilk in two or three additions, until well blended.
Add fresh berries and fold in by hand.
Batter will be quite thick. Spread evenly into prepared pan.
Stir jam in a small bowl until smooth and drop by spoonfuls onto the cake batter. Gently swirl through with a knife. Top with crumb mixture, clumping it by squeezing it between your fingers while you work and spreading it into as even a layer as possible.
Bake for 25-35 minutes or until toothpick inserted into the center comes out clean.
Cool on a wire rack for at least 30 minutes before slicing.
Allow cake to completely cool before icing.