Saturday, July 5, 2014

Blueberry and Lavender Loaf

Last week a beautiful mess posted a lavender blueberry muffin recipe and it gave my that extra kick to bake again. I sadly have been having quite a few baking fails lately but this recipe sounded pretty fool proof. I didn't follow the recipe 100% so here is what I did to make it fit into small loaf pan any good excuse to use some pyrex!
The "loaf" itself is very hearty like a blueberry muffin with a slight tint of lavender. It is dense but not sweet.

What you will need: Recipe to fill one 503 casserole dish a normal loaf pan would work too just adjust the time, pan measured: 9 1/2" long by 7" across (batter was only 1 inch thick) 

1/4 softened/melted butter
1/2 cup sugar
1/4 teaspoon dried lavender buds
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
1/4 milk
2 tbsp brewed coffee
1/2 pint blueberries

Icing: (optional)

1 cup icing sugar
1/4 cup milk

How to make:
If you have a coffee grinder place the lavender buds in it with a spoon full of sugar pulse until ground up. Or chop the lavender up and mix with the full 1/2 cup sugar. Add butter (I melted mine) and blend well. Add in egg and vanilla extract and stir.

In another bowl, combine the flour, baking powder, and salt. Stir to combine well and add in sugar mixture, milk and coffee. Stir until you have a soft batter and all the flour is combined. Add in the blueberries!

Pour batter into desired pan lined with parchment if you have some.
Bake at 350 degrees fehrenheit for 30 minutes or until a toothpick comes out clean.
(it was 30 mins on the dot for me maybe I could have gone less, a thicker loaf will need 40-45 minutes)

Glaze:If you wish to glaze this cake once cooled mix the icing sugar with the milk until a pourable/spreadable icing forms. Pour over cake and let it run to the corners helping it along with a spoon. Sprinkle with decorations if you wish.
Enjoy!

4 comments:

  1. This looks so delicious! What kind of leaves did you use on top?

    Lisa.

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    Replies
    1. Thanks again Lisa! I used some lemon basil from my garden:)

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  2. this looks really good, daphne! OMG!!! :)

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  3. This looks so immensely delicious!! Yum, yum, giant yum!!! A GF version will be in the cards very soon on this end! :)

    ♥ Jessica

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