Jumbleberry does have a bit of history around Zingerman’s, just not as a coffee cake. For a couple of decades by now, Zingerman’s Bakehouse has been crafting seasonal Jumbleberry pies and they knock your socks off. It was fruity and rich and flavorful and an awesome pie in any form—so it’s no great surprise that it tastes great as a coffee cake, too!

The pastry masters merged our world famous bundt style coffee cakes with the seasonal sensation that is Jumbleberry pie—without the crust, of course. Using the already luscious, rich and buttery Sweet Butter Tea cake as the base batter, they fold in a melange of berries: blackberries, blueberries, raspberries and cranberries. The bright, sweet, juicy flavors of the berries balances the buttery richness of the coffee cake.