Blueberry-lavender crumb cake

4 servings
20 min
30 min
Very Easy


Number of serving: 4
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


  • 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.


Blueberry-Lavender Crumb Cake, photo 1Blueberry-Lavender Crumb Cake, photo 2Blueberry-Lavender Crumb Cake, photo 3


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