Print Recipe

Marmalade and Blueberry Coffee Cake with Bourbon Drizzle

Servings: 12 Slices
Author: Roseanne Carrara, Smelling Salts Journal


Crumble Topping

  • 6 tbs unsalted butter melted [you will use the other 2 tbs from this 1/2 cup of butter in the drizzle]
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp cinnamon [or 1 tsp if you don't use the ginger and cardamom]
  • 1/4 tsp ginger [optional]
  • 1/4 tsp cardamom [optional]
  • 1/4 tsp  salt
  • 1 c flour


  • 2 c flour [reserve 1 tbs of this mixture for the berries]
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1/2 cup sour cream [buttermilk or milk also work]
  • 1 tsp vanilla
  • 1/2 cup Marmalade
  • 1 pint blueberries 
  • 1/2 cup chopped pecans


  • 2 tbs unsalted butter melted
  • tbs bourbon [or more lemon juice or cream]
  • 1 tsp vanilla
  • 2 tsp lemon juice [or cream]
  • 1 cup icing sugar
  • [Note: You will use a total of 3 cups flour 1 cup unsalted butter, 1 cup white sugar, 2 tsp vanilla in this recipe]


  • Heat the oven to 375°F.
  • Butter and flour a 9-in spring form pan or a high-walled pan of similar measure, and line with parchment paper.
  • Wash and dry the blueberries, toss with 1 tbs of the 2c flour from the cake recipe.
  • If your marmalade is refrigerated, place it in a bowl and allow it to come to room temperature.
  • To make the Crumble, add the sugar, spices, and salt to the melted butter and whisk until the sugar has dissolved.
  • With a spatula, add the flour and mix into a dough. The crumble will look like grainy maple fudge.
  • Set the Crumble aside.
  • To make the Cake Batter, in a bowl, whisk the flour, baking powder, baking soda, and salt, and keep handy.
  • In a mixer or by hand, mix the butter and sugar until fluffy.
  • Add the eggs and vanilla and mix until combined.
  • Add 1/2 of the flour mixture and beat until combined.
  • Add 1/2 of the sour cream [i.e. 1/4 cup] and beat until combined.
  • Repeat with the remaining dry and wet ingredients. [The batter will be very thick. You're going to say, Is this cookie dough? This is never going to work! IT WILL!]
  • With a spatula, fold in the berries. This won't necessarily be easy. Try not to crush them.
  • Scoop the batter into the pan and smooth it flat with a big spatula.
  • In a small bowl or jar, stir the marmalade until it is smooth.
  • In clumps spaced evenly around the pan, add the marmalade to the cake batter by the dollop.
  • Gently swirl through the batter with a knife. [It won't go deep because the batter is crazy thick.]
  • Top the batter evenly with the chopped nuts if desired.
  • Sprinkle the Crumble topping over the cake, breaking it into large crumbs with your fingers. You might have to use a spoon or spatula to scrape the crumble out of the bowl.
  • Bake for 47-57 minutes, or until a long toothpick or butter knife in the centre comes out clean. [Watch out for burst blueberries and warm jam throwing you off!]
  • Cool the cake completely in the pan on a wire rack.
  • Remove the cake from the springform pan and carefully move cake to a serving dish. Feel free to leave the parchment on the bottom, or even the metal springform base. [If you don't use a springform pan, carefully flip the cake onto a plate. Remove the parchment. And flip back onto a serving dish.]
  • To make the Drizzle, add 1/2 c of the icing sugar, the vanilla and the bourbon to the melted butter, whisking to combine.
  • Add the citrus juice to the combined mixture and whisk to combine.
  • Add the additional icing sugar and whisk well until thoroughly combined and thick.
  • With a fork or knife toss the thick drizzle over the cake. [Alternatively, you can skip the drizzle and just dust the cake with icing sugar.]


  • Sour Cream : Buttermilk or Whole Milk
  • Marmalade : Jam
  • 1 Pint Blueberries: 2 Cups Chopped Fresh Fruit : Nothing
  • Pecans : Any Chopped Nut : Chopped Dried Fruit : Nothing
  • Bourbon : More Citrus Juice
  • All Citrus Juice : Milk or Cream
  • Bourbon Drizzle : A Dusting of Icing Sugar