Lingonberry Cake - Norway

READY IN: 40mins
Recipe by Mme M

Lingonberry preserves as an ingredient make for a moist cake.

Top Review by Crocheting Mama

I really was looking forward to this cake and I think I really followed the instructions, but it didn't turn out as well as I had hoped. That being said, I did make one change because after I had cut in the butter and added the egg, the mixture was still crumbly, all I had left to add was the preserves and I didn't think that would make a batter so I added 1 egg which made it come together. If you update the directions to say that the mixture should be crumbly prior to adding the preserves, then I will try it again with just one egg, but I couldn't see pouring a crumbly mixture into the cake pan. I can see it being a good tea or coffee cake as it is not very sweet. Thanks for the recipe and I hope someone has better luck than I did with it.

Ingredients Nutrition


  1. Preheat the oven to 400 degrees F.
  2. Combine flour, sugar, and baking powder, then cut in the butter with pastry blender.
  3. Add the egg and mix well.
  4. Fold in the lingonberry preserves.
  5. Spread into a greased 8x12 inch pan.
  6. Combine the streusel ingredients, and
  7. spread it over the batter.
  8. Bake 25-30 minutes, until golden. Cool in the pan.
  9. Lift out a quarter or half of the cake, and cut into slices. Continue with portions in this way.

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