Twine & Braids

This is the first recipe post I worked on and photographed since we moved, and let me just say, it was hard.  I have less counter space and most of my kitchen supplies are in storage.  I also could not figure out where I was going to take the photos.  I started on the back porch and ended up in the living room in front of the windows, literally chasing the natural sunlight.  I’ll keep working on it, but in the mean time, this blueberry lemon pound cake with LAVENDER glaze is bomb.  This cake can literally work for any meal; breakfast, midday snack, dessert….dinner – and it’ll help you use up those end of summer berries!

ingredients

Blueberry Lemon Pound Cake

• 1/2 cup butter
• 1 cup sugar
• zest of 1 lemon
• 2 eggs
• 1/4 teaspoon vanilla
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons buttermilk
• 1 1/2 cups fresh blueberries

Lavender Glaze

• 1/3 cup milk
• 2 tablespoons butter
• 1 tablespoon dried lavender (be sure to use a “culinary lavender”)
• 1 – 1 1/2 cups powdered sugar

instructions

Preheat oven to 350 degrees.  Grease and flour one large loaf pan and set aside.  In a large bowl, cream together butter, sugar and lemon zest for 3 minutes. Add in eggs one at a time and continue to beat for another 2 minutes.  Add in vanilla and beat until incorporated. In a separate bowl, mix together all dry ingredients; flour (I used whole wheat), baking powder and salt.  Add the dry ingredients alternatively with the buttermilk into the butter/sugar mixture, beat together.  Fold in blueberries with a wooden spoon.  Pour batter into prepped loaf pan and bake for 60 minutes.

While that’s baking, you can whip up your lavender glaze.  Start by placing the milk and butter in a small saucepan and set over medium heat.  Continually stir and cook until the milk is steaming (not boiling).  Remove from heat and add in the lavender. Cover and steep for 5-10 minutes. Strain milk and toss out the used lavender.  Stir in powdered sugar.  Start with one cup until you’ve reached the consistency you like.  I didn’t want it too loose so I used about 1 1/2 cups.  If you add to much, thin it out with small amounts of water.  Drizzle the lavender glaze over the baked and cooled blueberry lemon pound cake.

Looking for more summer recipes? How about these Lemon Bars? Or this Blueberry Basil Margarita?

Enjoy!
Meghan