Wild Blueberry and Lavender Pound Cake
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Wild Blueberry and Lavender Pound Cake
Wild Blueberry and Lavender Pound Cake
2 cups sugar, plus about 1 tbsp. for dusting pan
1 cup butter, softened
4 eggs
1 tbsp. Blueberry Vinegar (see separate recipe) or apple cider vinegar
2 tsp. Spicely Organic Lavender
3 cups plus 1 tbsp. flour, divided
1 tsp. baking soda
1/2 tsp. salt
2 cups frozen blueberries
Blueberry Port Sauce (recipe follows, optional)
Whipped cream and grated lime zest (optional)

Prep: 20 minutes, Cook: 1 hour, 10 minutes, Serves: 12 to 16

1. Preheat oven to 325°F and spray a bundt pan with nonstick cooking spray; dust with about 1½ tbsp. sugar.

2. Cream remaining sugar and butter in the large bowl of an electric mixer on medium speed for about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vinegar and lavender. Mix in 3 cups flour, baking soda and salt. Mix berries in a small bowl with remaining flour and gently fold into batter.

3. Pour into prepared pan, smoothing top with spatula. Bake for about 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean, tenting loosely with foil if top browns too quickly. Let cool for 15 minutes before inverting onto a baking rack and removing pan.

4. Cool completely before serving with Blueberry Port Sauce: Combine 3 cups frozen blueberries, 3/4 cup each: sugar and port (substitute grape or cherry juice, if you like) and 3 tbsp. each: cornstarch and butter in a small saucepan. Cook over medium-high heat, stirring constantly, for about 4 minutes or until sauce begins to boil and thicken. Serve warm over slices of cake with whipped cream and lime zest, if you like.

Wine Suggestion
Beer Pairing: Blue Moon - The citrus and spice flavors of this Belgian-style White pair well with blueberry cobblers and this cake.
Nutritional Information:
(110 g, based on 14): 360 calories, 5 g protein, 15 g total fat (9 g sat., 0 g trans), 52 g carbohydrate, 1 g fiber, 31 g sugar, 105 mg cholesterol, 290 mg sodium, 8 points