Blueberry Coffee Cake Muffins


1 box white cake mix                                                           1 package dry active yeast                                                                     2 eggs, beaten                                                                         2/3 cup warm water (about 115 degrees)                                1/3 cup cold butter, cubed                                              1-1 1/2 cup Ruk's Blueberry Preserves                                          4 oz. cream cheese, softened                                          1/2 cup powdered sugar                                                                       1 tsp. vanilla extract                                                           2 Tbsp. Heavy Cream                                                                              2-3 Tbsp. Milk



In the bowl of a stand up mixer, using the flat attachment, beat together ½ of the cake mix, the water, flour and yeast.

Beat in the eggs until well blended.

Drop the batter by spoonfuls into lined muffin cups. I probably used about 2 tbsp batter per cup. Drop a spoonful of Ruk's Blueberry Preserves on top of the dough in each muffin cup.

In another mixing bowl, combine the butter and remaining cake mix. Cut the butter into the mix until the mix is crumbly.

Top the blueberry mixture in each muffin cup with the crumbs.

Bake at 350 for 20 minutes or until the topping is golden brown.

Remove from the oven and cool a few minute before topping with the glaze.

To make the glaze, in a mixing bowl, beat together the cream cheese and powdered sugar. Beat in the vanilla extract, then the whipping cream and then gradually beat in the milk until the desired consistency is reached. Mine was thick but runny enough that it could be drizzled on top of the muffins. To drizzle, I cut a small corner off of a 1 qt storage bag, added the glaze to the bag and squeezed the glaze on top of the muffins. If you have a fancier contraption, feel free to use that.

Yield: 12 muffins 

Recipe from


Jam Filled Crepes


1 cup all-purpose flour                              1/4 cup granulated sugar

2 eggs                                                       1/4 tsp. salt

1/2 cup milk                                               7 Tbsp. Vegetable oil (for frying)

1/2 cup water                                            3/4 cup Ruk's Preserves jam any flavor (for filling)



Place the flour, eggs, milk, water, sugar and salt into a larger bowl and whisk it till it’s completely smooth.

Pour one tablespoon of the vegetable oil into a medium sized frying pan (7 " or so).

Heat the pan over medium heat – we definitely don’t need too strong heat here.

Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe.

Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 30 – 40 seconds, until the bottom is light brown.

Loosen the edges with a spatula, flip and cook the other side

Place the crepes on a separate plate and let cool a little – just until they can be handled with your hands.

  Then spread about 2 tablespoon jam over the surface of each crepe and roll it up.

Serve Warm! 

Yield: 7 crepes

Recipe altered by Ruk's Preserves originally from


Jam Crumb Cake


1 cup (2 sticks) unsalted butter, chopped                    1/2 cup granulated sugar
¾ cup light brown sugar, packed                                1 1/2 tsp ground cinnamon
¼ teaspoon freshly ground nutmeg                             Pinch of salt
2 ½ cups minus 1 tablespoon all -purpose flour


2 ¾ cups all-purpose flour
1 ¼ cups + 2 ½ tablespoons powdered sugar
1 ½ teaspoons baking powder
½ teaspoon salt
2 large eggs
1 cup buttermilk*
¾ cup unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
1 cup Ruk's Preserves Blueberry Jam (or any flavor)




Iin 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 350°F. Butter a 13" x 9" baking pan**.


In a large bowl, combine the flour, powdered 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.

YIELD: 15-18 Servings

Recipe altered by Ruk's Preserves originally from Technicolor Kitchen

Jam Jar Bars


Top & Bottom:

1/4 cup slivered almonds                                            1/8 tsp salt

1/2 cup brown sugar, lightly packed                          1/2 cup all-purpose flour

1/4 teaspoon baking soda                                           1 tsp vanilla extract

3/4 cup rolled oats

1/2 cup (1 stick) unsalted butter, softened but not fully melted


3 tablespoons white sugar                                        

2 Tbsp cornstarch

4 tablespoons cold water

1/2 cup Ruk's Preserves Red Raspberry Jam (or any flavor)



Preheat oven to 350F; arrange 6 half pint-sized jars on a foil-lined baking sheet.

Toast the almonds; put them in a small skillet over medium-low heat and cook until they’re fragrant and golden in places, about 3 minutes, occasionally shaking the pan.  Cool slightly.

While the nuts cool, make the filling.  Combine all filling ingredients in a small saucepan and bring to a boil over medium heat, stirring frequently.  Once boiling, turn heat down slightly and cook until thickened but still pourable, about 2 to 4 minutes, stirring constantly.  Cool slightly.

Pulse the toasted almonds and brown sugar together in a food processor until there are just a few larger pieces of almonds (it will look like sandy meal with a few larger pieces); then pulse in the flour, baking soda, and salt a couple times to combine.  Add the butter and vanilla and pulse a couple times until it forms a ball of dough, and then pulse the oats in a few times.

Divide the dough in half (half is for the top and half is for the bottom).  Divide the first half of dough into 6 portions and crumble each into the bottom of each jar, pressing down only very lightly.  Spoon the filling into each jar on top of the bottom layer of dough.  Divide the remaining half of dough into 6 portions and crumble each on top of the jam layer.

Bake until they’re puffed and golden on top, about 25 minutes

Yield: 6 servings 

Recipe altered by Ruk's Preserves originally from