Blueberry Lavender Crumb Cake

AuthorGeneralCategoryDifficultyIntermediate
Yields16 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Blueberry and Lavender are great together in this crumb cake recipe.

Cake
 4 tbsp Butter or margarine, at room temperature
 0.50 cup Honey
 2 Eggs, large
 0.50 cup milk
 2 cups Flour
 3 tsp Baking Powder
 0.13 tsp Salt
 2 cups Blueberries, fresh or thawed frozen
 1 tbsp Lavender, fresh or dried
 1 cup Almonds, blanched and sliced
 1 tbsp White Sesame Seeds
Topping
 1 cup Brown Sugar, firmly packed
 2 tbsp Flour
 8 tbsp Butter or margarine, at room temperature
 1 tsp Cinnamon, ground
 1 tsp Nutmeg, grated fresh
Nutrition Facts

Serving Size 2" x 2" square

Servings 16


Amount Per Serving
Calories 267
% Daily Value *
Total Fat 12.9g20%
Saturated Fat 6.1g31%
Cholesterol 44mg15%
Sodium 96mg4%
Total Carbohydrate 35.8g12%
Dietary Fiber 1.8g8%
Sugars 20g
Protein 4.3g9%

Calcium 8%
Iron 9%
Vitamin D 40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

1

Preheat oven to 375F.

2

Grease and lightly flour a 9-inch square baking pan.

3

Cream the butter, gradually adding honey. Beat until light and fluffy.

4

Add eggs, then mix in milk.

5

In a separate bowl, combine the dry ingredients and then add to the cream mixture. Blend well.

6

Fold in the blueberries, lavender and sesame seeds.

7

Spread the batter in prepared pan.

8

In a bowl, combine the topping ingredients and mix until crumbly.

9

Sprinkle the topping over the cake batter.

10

Bake 40-45 minutes, until toothpick inserted comes out clean.

Ingredients

Cake
 4 tbsp Butter or margarine, at room temperature
 0.50 cup Honey
 2 Eggs, large
 0.50 cup milk
 2 cups Flour
 3 tsp Baking Powder
 0.13 tsp Salt
 2 cups Blueberries, fresh or thawed frozen
 1 tbsp Lavender, fresh or dried
 1 cup Almonds, blanched and sliced
 1 tbsp White Sesame Seeds
Topping
 1 cup Brown Sugar, firmly packed
 2 tbsp Flour
 8 tbsp Butter or margarine, at room temperature
 1 tsp Cinnamon, ground
 1 tsp Nutmeg, grated fresh

Directions

1

Preheat oven to 375F.

2

Grease and lightly flour a 9-inch square baking pan.

3

Cream the butter, gradually adding honey. Beat until light and fluffy.

4

Add eggs, then mix in milk.

5

In a separate bowl, combine the dry ingredients and then add to the cream mixture. Blend well.

6

Fold in the blueberries, lavender and sesame seeds.

7

Spread the batter in prepared pan.

8

In a bowl, combine the topping ingredients and mix until crumbly.

9

Sprinkle the topping over the cake batter.

10

Bake 40-45 minutes, until toothpick inserted comes out clean.

Blueberry Lavender Crumb Cake