Recipe: Lingonberry Cake

This festive cake will put some zip in your Syttende Mai celebration. Tangy-sweet lingonberry jam brings together fluffy cake and crunchy streusel, pairing well with coffee, tea, or brunch.


For the Cake

Scant 2 cups flour

2/3 cup sugar

1 Tbsp. baking powder

Scant 2/3 cup unsalted butter

1 egg

3/4 cup lingonberry preserves

For the Streusel Topping

2/3 cup oatmeal

3 Tbsp. butter

1/2 cup sugar

1 tsp. vanilla sugar (or 1/2 tsp. vanilla extract)


Preheat the oven to 400°F.

Combine flour, sugar, and baking powder then cut in the butter with pastry blender.

Add the egg and mix well.

Spread into a greased 8″ x 12″ pan.

Spread the preserves over the batter.

Mix streusel topping together using a pastry cutter or two knives and sprinkle over lingonberry preserves.


Bake 25-30 minutes, until golden. Cool in the pan.

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