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.
For the cake1 cup Gold Medal white whole wheat flour
1cupGold Medal all purpose flour
1teaspoonbaking soda
¼teaspoonsalt
6tablespoonsunsalted butter3/4 stick, softened
⅔cupsugar
½teaspoonvanilla extract
2eggs
1cupbuttermilk
For the glaze
¼cupconfectioners sugar
1lemonjuiced
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.