Lavender Blueberry Breakfast Cake
Breakfast cake, snack cake, anytime cake.. it's basically a cake that is acceptable to eat whenever and wherever. For this particular cake, we used our brand new lavender infused cane sugar in a simple buttermilk cake, and added in blueberries for good measure.
Yields 8-9 servings
1 Cup cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 Cup unsalted butter, melted
1/2 Cup lavender infused cane sugar
1 tsp vanilla extract
1 large egg
1/2 Cup buttermilk
1 Cup blueberries
1. Preheat oven to 350°F. Line a 9" circle cake pan or an 8" square pan with parchment paper and set aside. In a small bowl, whisk flour, baking soda, baking powder, and salt together. Set aside.
2. In a medium bowl, combine melted butter and lavender sugar, and whisk together until combined. Add the egg and mix until combined. Fold in half of the flour mixture, followed by the buttermilk and vanilla extract, then the other half of the flour. Mix until just combined. Stir in the blueberries.
3. Pour the batter into your prepared pan and smooth the top. Sprinkle some extra lavender sugar over the top of the batter. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. Let cool and enjoy!