Wednesday, February 18, 2015

Blueberry Lavender Bundt Cake
A bright and beautiful ring of Blueberry Lavender Slow Jams runs through the middle of this moist coffee 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.     

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