Blueberry-Lavender Coffee Cake Recipe
Prep Time:
1 hour, 25 minutes
Cook Time:
1 hour
Servings:
10 Servings
Ingredients
  • 3 ½ cups + 1 tablespoon all-purpose flour, divided
  • 1 ¼ cups packed dark brown sugar
  • Pinch of ground cinnamon
  • 1 teaspoon kosher salt, divided
  • 1 ¼ cups softened unsalted butter, divided
  • ¾ cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract, divided
  • 1 cup sour cream, divided
  • Zest of ½ lemon + 1 tablespoon juice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups blueberries
  • 2 teaspoons culinary grade dried lavender flowers, divided
  • 1 cup confectioners' sugar
Directions
  1. Line a 9-inch round cake pan with cooking spray and parchment paper. Set aside.
  2. Make the crumb topping: In the bowl of a stand mixer fitted with a paddle attachment, beat 1 ½ cups flour, brown sugar, cinnamon, ¼ teaspoon salt, and ¾ cup butter until mixture resembles wet sand.
  3. Transfer to a small bowl and set aside.
  4. Preheat oven to 350 F.
  5. In the same stand mixer bowl, beat remaining ½ cup butter with granulated sugar until smooth.
  6. Add eggs one at a time, mixing until each is combined with the creamed butter and sugar. , Scrape down the bowl with a rubber spatula after each addition if needed.
  7. Add 1 ½ teaspoons vanilla extract, ½ cup sour cream, and lemon zest. Beat to combine.
  8. Add 2 cups flour, baking powder, baking soda, and remaining ¾ teaspoon salt. Beat just until no flour remains visible.
  9. Add remaining ½ cup sour cream. Beat until batter is smooth.
  10. In a small bowl, toss blueberries with remaining 1 tablespoon flour to coat.
  11. Pour cake batter into prepared pan and spread evenly.
  12. Top with blueberries and 1 teaspoon lavender flowers.
  13. Add crumb topping in an even layer.
  14. Bake for 60 to 75 minutes or until a wooden pick inserted in the center comes out clean.
  15. Transfer to a wire rack and cool for at least 1 hour.
  16. Make the glaze: In a small bowl, stir to combine confectioners' sugar, remaining ½ teaspoon vanilla extract, ½ teaspoon lavender flowers, and 1 tablespoon lemon juice.
  17. If the glaze is too stiff, stir in a splash of water or milk. Repeat if necessary until you get a pourable consistency. Add food coloring if desired.
  18. Drizzle glaze over cake and sprinkle with remaining ½ teaspoon lavender and additional confectioners' sugar, if desired.
  19. Serve warm or at room temperature.