Blueberry-lavender crumb cake

Ingredients

• 4 Tablespoons unsalted butter at room temperature
• 1/2 cup honey
• 2 large eggs
• 1/2 cup milk
• 2 cups AP or whole wheat pastry flour
• 3 teaspoons baking powder
• 1/8 teaspoon salt
• 2 cups fresh or thawed frozen blueberries
• 1/2 cup blanches sliced almonds
• 1 Tablespoon fresh or dried lavender flowers
• 1 cup firmly packed light brown sugar
• 2 Tablespoons AP or whole wheat pastry flour
• 1 stick unsalted butter at room temperature
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

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Preparation

• Preheat oven to 375 degrees Fahrenheit.
• Grease and lightly flour a 9-inch square baking pan.
• To make the cake, cream the butter, then gradually add the honey and beat until light and fluffy. Add the eggs and beat well, then mix in the milk.
• In another bowl, mix together the flour, baking powder, and salt, then add to the creamed mixture and blend well. Fold in the blueberries, almonds and lavender.
  
• Spread the batter in the prepared pan. Combine the topping ingredients until crumbly, then sprinkle evenly on top of the cake batter.
• Bake until a toothpick inserted in the center comes out clean, 40 or 45 minutes. Serve the cake warm with ice cream, if desired.