Description
A delightful dessert that combines the tangy sweetness of blueberries with fragrant lavender for a sophisticated treat.
Ingredients
Scale
- 1 ¼ cup salted butter, softened
- 2 cups granulated sugar
- 3 egg whites and 3 egg yolks
- ½ tablespoon vanilla extract
- 2 teaspoons dried lavender
- 2 cups cake flour
- 1 ½ cups frozen blueberries
- 1 tablespoon granulated sugar (for filling)
- 1 tablespoon honey
- 1 teaspoon salt (for filling)
- ⅓ cup salted butter (for crumble)
- ½ tablespoon cinnamon
- 1 cup brown sugar
- 1 ¼ cup all-purpose flour (for crumble)
- 2 teaspoons salt (for crumble)
- 2 tablespoons reserved blueberry filling juice (for icing)
- ½ tablespoon heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon salt (for icing)
- Fresh blueberries (optional)
- Lemon zest (optional)
- Chopped nuts (optional)
Instructions
- Preheat your oven to 325°F and prepare a loaf pan.
- In a medium saucepan, combine blueberries, sugar, honey, lavender, and salt; simmer for 15 minutes and chill.
- Mix crumble topping ingredients and set aside.
- Cream butter and sugar, then add egg whites and yolks along with vanilla extract.
- Combine cake flour and lavender, then add to wet ingredients until just combined.
- Layer batter and filling in the loaf pan, alternating with crumble topping.
- Bake for about 1 hour until a toothpick comes out clean.
- Cool the cake, then whisk together icing ingredients and drizzle over the top.
- Serve with additional blueberries and powdered sugar if desired.
Notes
Avoid overmixing the batter to ensure a light, fluffy cake. Chill the filling for a better texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: blueberry, lavender, cake, dessert, pound cake