November 23 is National Eat a Cranberry Day! Lowbush Cranberries, also known as Lingonberries, grow in many parts of Alaska and are an excellent source of antioxidants.
Lowbush cranberries can be used to make jam, jelly, syrup, fruit leather, and even relishes. The berries can also be used in baked goods such as muffins, coffee cakes and pies. An Extension favorite is Lingonberry Coffee Cake. The simple coffee cake base is studded with lingonberries and topped with streusel to produce a rich, sweet coffee cake with a hint of tartness from the berries.
Ingredients
- 2 cups sifted all-purpose flour
- 5 tablespoons butter or margarine
- 1 tablespoon baking powder
- 1 egg, beaten
- ¾ teaspoon salt
- ½ cup milk
- ½ cup sugar
- 1½–2 cups lingonberries
- Streusel Topping
- ¼ cup all-purpose flour
- ½ cup sugar
- 3 tablespoons butter or margarine
Sift together dry ingredients. Cut butter or margarine into dry ingredients with a pastry blender until the mixture is crumbly. In another bowl mix beaten egg and milk. Add milk and egg to the flour mixture. Stir slowly to mix. Then beat until blended. Spread batter evenly into an 8×8×2-inch, lightly oiled baking pan. Sprinkle lingonberries evenly over the top. Mix topping ingredients. Sprinkle over the berries. Bake at 375°F for 30 to 35 minutes.
For more lingonberry recipes and information on preserving them, read the Extension publication on Lowbush Cranberries or purchase a copy of Using Alaska’s Wild Berries.
