Moist, lightly sweet buttermilk coffee cake swirled with blueberries and lavender and topped with a lemon glaze. I’m going to let you in on a little secret: dragging my butt out of bed in the morning is so much easier when I have this to look forward to!
I couldn’t even wait for my coffee to finish brewing this morning before I snuck my first sliver. (I may or may not have had another slice while I was cooking dinner tonight.)
If you haven’t tried lavender in cooking yet, or if you haven’t been a huge fan of it in the past, don’t be scared away. This recipe uses the tiniest little bit mixed in with the blueberries. Just enough to give them an ever-so-subtle perfume-y taste that goes perfectly with their natural sweetness. The tart lemon glaze on top keeps everything in balance.
The cake itself is plain, but far from boring. It’s rich and moist and has a slight tang from the buttermilk that gets baked into it. Since I planned this cake for breakfast, I used some white whole wheat flour. I love white whole wheat – it has all of the benefits of whole wheat flour, but with a lighter color and softer texture. You can’t even tell that it’s in there!
Plus, look at the bag! So cute. I mean, if that doesn’t want you to tie on your frilliest apron and bake a cake, I don’t know what will! If it has the added benefit of making me add whole gain goodness to my baked goods, well, that’s just an added bonus.
Disclosure: This post was brought to you in partnership with Gold Medal Flour. I was paid to create this recipe for them. All opinions are my own.