Tuesday, March 15, 2011

Blueberry Lavendar Cake

I have this thing for lavendar right now, in cookies in cakes in scones..but you have to be pretty careful with how much you use in a recipe because too much can result in a dessert that tastes like soap (and I can tell you from experience that soap does not taste very good)!

I’ve done this cake in many variations but this one is my favorite so far. A touch of lemon zest really compliments the lavender and blueberries and since I have a slight obsession with cornbread, I added a touch of cornmeal which gives a nice crunch to the moist fluffy cake. It's so versatile it can be a crowd pleasing dessert or just as perfect served with a hot cup of tea on one of our good ol Vancouver rainy days.

Blueberry Lavendar Cake
1/2 cup whole wheat pastry flour (used Anita's Organic)
1/2 cup white flour
¼ cup cornmeal
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup unsalted butter, softened
2/3 cup cane sugar
½ tsp pure vanilla extract
1 tsp lemon zest, finely grated
½ tsp lavender, finely chopped
1 large egg
½ cup + 3 tbsp buttermilk (used Avalon)*
½ cup blueberries
2 tbsp coarse ground cane sugar

*Buttermilk can be substituted by using a dairy alternative such as almond milk, just add 2 tsp of apple cider vinegar to it.

1.Preheat oven to 375 degrees F. Butter and flour a 10” tart pan with a removable bottom or a 9” cake pan.

2.Combine flour, cornmeal, baking powder, baking soda and salt. Set aside.

3.In a mixer cream butter and sugar until fluffy, add egg and vanilla and continue to beat until completely incorporated. Scrape down sides of the mixer as you go.

4. On low speed add ½ the dry ingredients to the mixer, then buttermilk, then rest of the dry mix. Add in lavender and lemon zest and mix just until batter comes together.

5. Spread batter evenly into prepared pan and push blueberries into the batter. Sprinkle with coarse cane sugar.

5. Bake for 20-25 minutes until golden and when a toothpick is inserted, comes out clean. Serve warm or room temperature.

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