Ingredients:
Preheat oven to 350 º
Cake:
2 C flour
½ tsp baking powder
¼ tsp salt
1 C butter
1½ C sugar
3 eggs
1 tsp lemon zest
1 tsp vanilla
½ C milk
Blueberries and Lavender:
¾ C water
½ C sugar
4 tsp dried lavender flowers or 2 Tbsp fresh
2 tsp lemon juice
1 pint blueberries (10 oz.)
For Cake: prep a 9x5x3 pan with butter and flour. Whisk flour, baking powder and salt together. Beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time, beating well after each addition. Add zest and vanilla.
Reduce speed to low and add flour and milk alternately in batches, ending with flour. Bake 1-1¼ hours. Cool in pan for 30 minutes. Invert and cool completely.
For Berries: bring water and sugar to a boil (4 minutes). Remove from heat; add lavender and steep 30 minutes (40 for fresh). Strain. Add lemon juice and blueberries. Spoon over slices of cake just before serving.
(Herb Day 2010 hospitality table recipe)
