Blueberry Streusel Cake
Yield: 8-10 Servings
1 Cup Lavender Blueberry Jam
1 Stick Unsalted Butter, Room Temperature
1/2Cup Organic Cane Sugar
1 Cup Sour Cream
2 Large Eggs
1 Teaspoons Vanilla Extract
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Lavender Sea Salt
1/2 Teaspoon Ground Pink Peppercorns
1 Tablespoon Seville Orange Peel
1 Stick Unsalted Butter, Melted
¼ Cup Granulated Sugar
6 Tablespoons Brown Sugar
1 ½ Cup All-Purpose Flour
½ Teaspoon Fleur De Sel
Like so many of our artisanal desserts, this one is light, simple, and delicious. What makes this a surprise is the filling – we’ve used our own homemade Lavender Blueberry Jam, giving the recipe a double dose of incredible flavor all in one dessert!
Preheat oven to 350 degrees. Spray a 9”x 13” baking pan with baking spray.
Place streusel ingredients in a small bowl. Using a fork, mix to combine into a crumbly mixture. Refrigerate for 30 minutes before using.
Cream together butter and sugar in a large mixing bowl. Add eggs, sour cream, and vanilla. Beat together until creamy.
In a separate bowl, sift together flour, baking powder, baking soda, salt, and powdered orange peel. Slowly add dry ingredients to butter and sugar mixture, stirring to combine. Stir until well combined.
Pour half of the batter into prepared baking pan. Spoon jam on top of batter. Top with remaining batter. Sprinkle streusel topping on top of cake, and place on center rack in oven.
Bake for 40-50 minutes until a pick inserted in the center of the cake comes out clean. Remove from oven and cool.