Ingredients
2 cups all-purpose flour
1.5 cups granulated sugar
1 cup whole milk
2 large eggs
1.5 cups blueberries
2 tbsp lemon zest
2 tsp granulated lavender
1/2 cup butter, melted
1 tsp vanilla extract
1.5 tsp baking powder
Instructions
Preheat oven to 350°F (175°C)
Grease and flour a 9-inch round or rectangular cake pan
Whisk flour, baking powder, sugar, and lavender in a large bowl
In another bowl, mix melted butter, eggs, milk, and lemon zest
Gradually combine wet and dry ingredients until just blended
Gently fold in blueberries
Pour batter into the prepared pan
Bake for 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean
Cool completely before slicing
Notes
Use gluten-free flour for a gluten-free option
Coconut sugar can replace granulated sugar for a lower glycemic index
Almond milk is a great plant-based alternative to dairy
For a veggietarian version, substitute eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water
Blanch frozen blueberries in boiling water before adding to the batter to prevent ice crystals
- Prep Time: 30
- Cook Time: 45
- Category: Halal Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg