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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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 208kcal
Author Lauren Keating


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
  • cup sugar
  • ½ teaspoon vanilla extract
  • 2 eggs
  • 1 cup buttermilk

For the glaze

  • ¼ cup confectioners sugar
  • 1 lemon juiced


  • 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.


Calories: 208kcal | Protein: 4.1g | Fat: 6.9g | Fiber: 1.6g