Blueberry Lavender Bundt Cake

A bright and beautiful ring of Blueberry Lavender Slow Jams runs through the middle of this moist coffee cake!    

Recipe…

Cake:
2 1/2 Cups Flour

1 1/4 Cups Sugar
1 1/2 Cups Salted Butter 
3 Large Eggs
1 tsp. Vanilla Extract
1 1/4 Cups Sour Cream
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt

Blueberry Filling:
1/2 Jar Blueberry Lavender Slow Jams

1/2 Cup Flour

1 1/2 tsp. Ground Cinnamon
4 Tbs. Salted Butter (softened)

Lemon Glaze:
3/4 Cup Powdered Sugar
2-3 Tbs. Fresh Lemon Juice 

Preheat the oven to 350 degrees. Grease and flour your favorite bundt pan (we use a 10 inch bundt pan).
In a medium bowl, sift the flour, baking powder, baking soda and salt together.
In a separate bowl, mix all the Blueberry Lavender filling ingredients together. 
In an electric mixer, cream the butter and sugar on medium speed for 3-4 minutes until fluffy and light in color.  Add the eggs one at a time, then add the sour cream and vanilla.  On low speed, mix in the flour mixture until the dough comes together but do not overbeat.  

Pour half of the cake batter into the bundt pan.  The batter may be thick, so you may need to gently spread it throughout the pan. Dollop the Blueberry Lavender Filling evenly on top of the mixture, trying to keep filling in the middle of the batter (creating a sort of tube of filling).  Pour the rest of the cake batter into the pan, once again spreading the batter so there is no filling popping through the top. 

Bake the cake in the center rack of the over, for 50-60 minutes until a toothpick inserted comes out clean.  

Let the bundt cake cool on a wire rack for half and hour then take a butter knife and gently scrape around the edges of the cake and pan to loosen the cake from the pan.  Turn the pan over and slide the bundt cake out.  Let cake cool for 1 more hour. 

To make the glaze, mix the powdered sugar and 2 Tbs. of lemon juice together.  If the glaze is too thick, add a couple drops of lemon juice until you reach the desired consistency.  Pour the glaze over the bundt cake and let the glaze set before serving.     

Sweet Pepper and Sausage Pizza

Sweet Pepper and Sausage Pizza 

Round two of pizza, Slow Jams style!   

Recipe…

1 lb raw pizza dough (available at your local grocery store or favorite pizza place)

1/2 Jar Sweet Pepper Slow Jams

1/2 Pound Sausage, cooked and chopped into bite size pieces (we used Corridor Sausage Co. Spicy Italian Sausage). 

1/2 Cup Ricotta Cheese 

4 cloves garlic, chopped 

Preheat the oven to 400 degrees.  You may use a pizza stone or baking pan, but be sure to grease the baking pan if that is what you are using.  

Brown the sausage in a medium sauté pan.  Remove cooked sausage and sauté chopped garlic for 2 minutes on medium heat.  

In a separate mixing bowl, stir together ricotta and garlic.  Salt and pepper to taste. 

Spread pizza dough onto baking pan as uniformly as possible.  Note: Pizza dough can be rather unruly, so you may not get a perfect circular shape.  We like all shapes and sizes and think it’s more fun that way - just try to create a uniformly thick pizza canvas so everything cooks evenly. 

Spread 1/4 cup of Sweet Pepper Slow Jams on the pizza dough, leaving 1/4-1/2 inches of dough around the edge. Spread the ricotta mixture evenly on top of the jam.  Sprinkle sausage on top of the ricotta. Take remaining 1/4 cup of Sweet Pepper Slow Jams and dollop liberally over the pizza.  

Bake pizza for 15-20 minutes until the crust is nice and golden brown. Let finished pizza sit for 5 minutes before slicing.  

Blueberry Lavender and Basil Bacon Pizza

Blueberry Lavender and Basil Bacon Pizza 

Jam and pizza - what more could you ask for?  Jam on pizza…now that is the stuff dreams are made of!  This combination of savory, salty, smoky and sweet makes an incredible pie that is sure to bring smiles to the table.   

Recipe…

1 lb raw pizza dough (homemade or available at your local grocery store or favorite pizza place)

1/2 Jar Blueberry Lavender Slow Jams

1/2 Pound Bacon, cooked and diced 

1/2 Cup Ricotta Cheese 

1/4 Cup Fresh Basil, chopped 

Preheat the oven to 400 degrees.  You may use a pizza stone or baking pan, but be sure to grease the baking pan if that is what you are using.  

In a medium mixing bowl, stir together ricotta and fresh basil.  Salt and pepper to taste. 

Spread pizza dough onto baking pan as uniformly as possible.  Note: Pizza dough can be rather unruly, so you may not get a perfect circular shape.  We like all shapes and sizes and think it’s more fun that way - just try to create a uniformly thick pizza canvas so everything cooks evenly. 

Spread 1/4 cup of Blueberry Lavender Slow Jams on the pizza dough, leaving 1/4-1/2 inches of dough around the edge. Spread the ricotta mixture evenly on top of the jam.  Sprinkle bacon evenly on top of the ricotta. Take remaining 1/4 cup of Blueberry Lavender Slow Jams and dollop liberally over the pizza.  

Bake pizza for 15-20 minutes until the crust is nice and golden brown. Let finished pizza sit for 5 minutes before slicing.