Marionberry Preserves Crumb CakeSo yummy, you’ll turn to this recipe over and over again. Highlighting our Columbia Empire Farms Seedless Marion Blackberry Preserves, this Crumb Cake is sure to be your family’s favorite. A Marion Blackberry is native to Oregon, it is a cross between Chehalem blackberry and an Olallieberry blackberry.

So delicious, but don’t hesitate to try different berry and fruit preserves to change the flavor. Enjoy with a variety of hot beverages and well, there’s nothing much better. Today we treasure our spare time. Enjoy the moment.


Marionberry Preserves Crumb Cake

Serves 15-18


1 cup (2 sticks/226g) unsalted butter, chopped
1/2 cup (100g) granulated sugar
3/4 cup (132g) light brown sugar, packed
1-1/2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
pinch of salt
2-1/2 cups minus 1 tablespoon (340g) all purpose flour

2-3/4 cups (385g) all purpose flour
1-1/4 cups + 2 ½ tablespoons (280g)
   superfine sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup (240ml) buttermilk*
3/4 cup (170g) unsalted butter, melted
   and cooled slightly
2 teaspoons vanilla extract
1 cup Marionberry jam – or use your
   favorite Columbia Empire Farms variety



Start by making the topping: in a large saucepan, melt the butter over medium heat. Remove from the heat and add the granulated sugar, brown sugar, cinnamon, nutmeg and salt. Stir well and break up any sugar lumps. Add the flour and mix until well blended and pasty. Put it in the fridge while you make the batter.

Preheat the oven to 180°C/350°F. Butter a 32x22cm (13x9in) baking pan.**

Now, the batter: in a large bowl, combine the flour, superfine sugar, baking powder and salt. Combine them thoroughly. In a medium bowl, whisk together the eggs, milk, butter and vanilla until well combined. Pour the wet ingredients over the dry ingredients and gently stir with a rubber spatula just until blended – do not overmix. Pour the batter into the prepared pan and smooth the surface.

Gently spread the jam over the batter. Top the jam layer with the topping, breaking up the pieces as you go, sprinkling it evenly over the jam, forming a generous layer.

Bake until the cake springs back when lightly pressed and a skewer inserted in the center of the cake comes out clean, 40-50 minutes. Remove from the oven and set the baking pan over a wire rack. Cool completely before slicing and serving.

*homemade buttermilk: place 1 tablespoon lemon juice in a 240ml-capacity measuring cup and complete with whole milk. Wait 10 minutes for it to thicken, then use the whole mixture in your recipe

Slightly adapted from The Weekend Baker, inspired by Valentina’s cake, tweaked by Your Northwest