Blueberry-Lavender Coffee Cake
There are only a few weeks of blueberry season left. What are you waiting for? This rich, moist cake is at its best after sitting overnight, which makes it the ultimate make-ahead breakfast.
Servings 12
Calories 208kcal
Ingredients
For the filling
- 1 cup blueberries
- ¼ cup water
- 2 tablespoons honey
- ½ teaspoon dried lavender
For the cake1 cup Gold Medal white whole wheat flour
- 1 cup Gold Medal all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter 3/4 stick, softened
- ⅔ cup sugar
- ½ teaspoon vanilla extract
- 2 eggs
- 1 cup buttermilk
For the glaze
- ¼ cup confectioners sugar
- 1 lemon juiced
Instructions
- Prepare filling by combining blueberries, water, honey, and lavender in a small saucepan. Bring to a boil; cook 5 minutes, stirring frequently, until thick and syrupy. Let cool.
- Heat oven to 350*F. Grease the bottom and sides of a loaf pan.
- In a mixing bowl, combine the flours, baking soda and salt. In a second bowl, cream together the butter and sugar. Add the egg and vanilla. Stir in half the dry ingredients – the batter will be very thick and doughy. Stir in half the buttermilk – the batter will thin back out. Repeat.
- Pour half the batter into the prepared pan. Spread with blueberry filling. Top with remaining batter. (The pan will be 1/2 to 3/4 full).
- Bake for 45-55 minutes. Let cool.
- Add the confectioner's sugar and lemon juice to a small saucepan set over medium heat. Cook 1-2 minutes, stirring constantly, until sugar is melted. Immediately drizzle over the cake.
Nutrition
Calories: 208kcal | Protein: 4.1g | Fat: 6.9g | Fiber: 1.6g