Blueberry Lavender Pound Cake
A comforting pound cake featuring juicy blueberries and delicate lavender, perfect for breakfast, tea, or dessert.
Ingredients
Cake Batter
- 1 1/4 cups salted butter, softened for the cake batter
- 2 cups granulated sugar gives the cake structure and sweetness
- 3 pieces egg whites adds lift and tenderness
- 3 pieces egg yolks richness and moisture
- 1/2 tablespoon vanilla extract base flavor support
- 2 teaspoons dried lavender for baking
- 2 cups cake flour for a fine, tender crumb
Blueberry Filling
- 1 1/2 cups frozen blueberries used in the filling; hold up well
- 1 tablespoon granulated sugar helps macerate the berries
- 1 tablespoon honey adds depth to the filling’s sweetness
- 1 teaspoon salt balances the sweetness
Crumble Topping
- 1/3 cup salted butter, melted binds the crumble
- 1/2 tablespoon cinnamon warm spice to complement blueberries
- 1 cup brown sugar molasses flavor for the crumble
- 1 1/4 cups all-purpose flour structure for the crumble
- 2 teaspoons salt balances and enhances flavors
Icing
- 2 tablespoons reserved blueberry filling juice concentrated blueberry flavor
- 1/2 tablespoon heavy cream makes the icing silky
- 1/3 cup powdered sugar sweetens and thickens the glaze
- 1 teaspoon salt balances the sweetness
Garnishes
- to taste fresh blueberries for a pretty finish
- to taste lemon zest brightens the overall flavor
- to taste chopped nuts adds crunch
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9x5-inch loaf pan.
- Make sure your butter is softened to room temperature.
Making the filling
- Combine frozen blueberries, granulated sugar, honey, dried lavender, and salt in a saucepan over medium-low heat.
- Simmer for about 15 minutes, then cool and chill for at least 30 minutes.
- Reserve 2 tablespoons of the filling juice for the icing.
Making the crumble
- Mix cinnamon, brown sugar, all-purpose flour, and salt in a bowl.
- Stir in melted butter until coarse crumbs form, then refrigerate.
Creaming the batter
- Beat softened butter and granulated sugar together until light and fluffy.
- Add egg whites, egg yolks, and vanilla extract; mix until smooth.
Combining ingredients
- Whisk together cake flour and lavender separately.
- Gradually mix dry ingredients into wet ingredients until just combined.
Layering
- Layer half of the batter in the loaf pan, followed by the blueberry filling and half of the crumble.
- Repeat the layers and gently press to combine.
Baking
- Bake for 55-65 minutes, checking for doneness with a toothpick at 50 minutes.
Cooling and icing
- Cool in the pan for 15-20 minutes, then transfer to a wire rack.
- Make the icing by whisking together the reserved juice, heavy cream, powdered sugar, and salt.
- Drizzle icing over the cooled cake and let it set.
Notes
Ensure to chill the filling to maintain texture and prevent it from bleeding into the cake. If unsure about lavender, reduce the amount for a milder flavor.