I was once told that Lavender cake is the best thing for the soul, they are not wrong!
This is best served with a dusting of powder sugar and a dollop of whip cream or a scoop of ice cream.
Ingredients
1 cup all purpose flour - plus extra for prepping the cake pan and for dusting the blueberries
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup unsalted butter, softened
3/4 cup sugar
1/4 teaspoon honey
2 large eggs
1 teaspoon lemon zest
1 tablespoon of dried lavender crushed
2 cups blueberries, rinsed and drained (if frozen, thaw and drain first)
1 teaspoon lemon juice
Powdered sugar for dusting
Directions
1. Preheat oven to 350°F.
2. Lightly butter an 8 or 9-inch springform pan and dust with flour. Or use an 8 or 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.
3. Whisk together 1 cup of flour with baking powder, salt, and cinnamon in a bowl and set aside.
4. Using a mixer, beat butter on medium high speed for 2 minutes.
5. Add the sugar and beat until light and fluffy on medium. It should take about 1-2 minutes. 6. Add honey and add the eggs one at a time and beat until smooth. About 1-2 mins on medium.
7. Stir in the lemon zest and the lavender. Put the mixer on low.
8. Slowly add the flour mixture, about a1/2 cap at a time, beating until smooth.
9. Pour the batter into the prepared springform pan.
10. Toss berries with flour and lemon juice, spoon over batter. The flower stops the berries from sinking to the bottom and the lemon keeps the blueberries bright!
11. Bake on middle rack in oven for 45 to 55 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
12. Remove from oven and let the cake cool in the pan for 10 minutes. As tempting as it is, don’t rush this!
13. Slide a thin knife around the edges of the cake to release it from the pan.
14. Dust with powdered sugar and EAT EAT EAT.
"The perfect amount of bubbly! My cocktail of choice, every time!"
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