Blueberry-lavender crumb cake

Name: Blueberry-lavender crumb cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: En
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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Other

Very Easy

50 min

Preparation

Preparation20 min

Cook time30 min

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.