Blueberry Lemon Lavender Coffee Cake
How do you feel about Blueberries? Have you ever wished they tasted more, well, BLUEBERRY???
I certainly have, and that’s why I developed this recipe during last year’s blueberry season here in Maine.
Blueberry season is upon us once again and I felt the call to not only make this delightful cake, but to share it with you.
Blueberries, Coriander, and Lavender all have similar flavour components, so when you combine them they help to intensify the flavour of the blueberries, making this cake mouth-wateringly delicious.
If you have an aversion to floral notes in your food, you might omit the lavender, but definitely keep the coriander. You won’t notice it, but you will notice the blueberry flavour pop!
I do hope you’ll make it. It is absolutely worth the short time the oven will be on!
Why This Recipe is Good for Us:
From an Ayurvedic perspective, blueberries are considered cooling and can help balance Pitta dosha, which tends to be aggravated in the summer. They have a sweet and astringent taste, which can be beneficial in reducing excess heat in the body. Blueberries are rich in antioxidants, which help protect the body from oxidative stress that can increase during hot weather. Their cooling nature can help soothe inflammation and support healthy digestion, which can be challenged in the summer months.
In Ayurveda, lemon is valued for its ability to stimulate agni (digestive fire) without increasing Pitta dosha excessively. During summer, when appetite can be suppressed due to heat, lemon can help enhance digestion and absorption of nutrients. Its sour taste is considered refreshing and can help balance all three doshas. Lemon is also believed to have a cleansing effect on the liver, which can be particularly beneficial in summer when the body may accumulate more toxins due to increased sweating and dehydration.
Lavender is considered to have a cooling and calming effect in Ayurveda, making it particularly beneficial in the summer season. It can help balance both Pitta and Vata doshas. The aromatic properties of lavender are believed to have a soothing effect on the mind, which can be helpful during the potentially agitating heat of summer. Lavender is also thought to support healthy sleep patterns, which can be disrupted during long summer days. Its mild antibacterial properties can support the immune system, which is important when summer activities might expose us to more environmental challenges.
Blueberry Lemon Lavender Coffee Cake
Serves 6-8
Crumb Topping
¾ cup almond meal
¼ cup ghee, melted
4 tbsp coconut sugar
½ tsp freshly ground black pepper
½ tsp ground ginger
½ tsp dried lavender flowers
Zest of one medium lemon
Cake Batter
3 eggs, room temperature
¼ cup lemon juice
Zest of 1 lemon
¼ cup ghee, melted
1 tsp pure vanilla extract
½ tsp almond extract
½ tsp lavender extract (if you can find it)
⅔ cup coconut sugar
2 ½ cups almond flour
1 tsp dried lavender flowers
½ tsp freshly ground black pepper
½ tsp ground coriander
½ tsp ground ginger
¾ tsp baking soda
¼ tsp salt
1 pint fresh blueberries
For the crumb topping, blend all ingredients with a fork or pastry blender. Let sit in the refrigerator until needed
Preheat oven to 350 and place an oven rack in the middle of the oven. Line a 8x8 square baking pan with parchment paper.
In a large bowl whisk the eggs with the extracts, then add the rest of the wet ingredients and the sugar and mix well.
In a separate bowl, mix the dry ingredients. Add the dry to the wet, and stir until well combined and smooth. Fold in the blueberries
Scrape the batter into your prepared pan and sprinkle the top with the crumb topping.
Bake for 30-40 minutes or until golden brown and a toothpick inserted near the center comes out mostly clean.
Let cool for at least 15 minutes on a wire rack. I wish you luck in waiting that long.
