Blueberry Lavender Buckle Recipe

This recipe is a spin on my Mimi’s classic blueberry buckle. Nothing ever tastes as good as grandma’s baking, but this blueberry lavender buckle recipe is still quite delicious! The only change from her original recipe is substituting lavender for cinnamon. So if you don’t like lavender or just prefer cinnamon, feel free to switch that ingredient!

Blueberry buckle is very similar to blueberry coffee cake – a deliciously fluffy cake-like base with a streusel topping. It tastes great on its own, but is even better when topped with vanilla ice cream. I highly recommend going all out and adding ice cream! Quick story: this recipe was born because a while ago I tried my first lavender latte. It was love at first sip and I decided to try and recreate it at home. Since lavender is not something I typically keep in my house, I ended up buying a fairly large bag of it from Amazon. This is the lavender I bought. The good news is that it was only $10. This less good news is that I have no idea how I’m going to use all this lavender! So here we are with a blueberry lavender buckle recipe.

Ingredients

Cake:

• 3/4 cup sugar
• 1/4 cup butter softened
• 1 egg
• 1/2 cup milk
• 2 cups flour
• 2 tsp baking powder
• pinch salt
• 1/2 tsp crushed culinary lavender
• 2 cups frozen blueberries

Topping:

• 1/2 cup sugar
• 1/3 cup flour
• 1/2 tsp crushed culinary lavender
• 1/4 cup butter

Directions

1. Set oven to 375 degrees.
2. Cream butter and sugar, then add egg and mix.
3. Mix flour, baking soda, salt, and lavender.
4. Alternately add flour mixture with milk to the butter mixture and blend thoroughly.
5. Fold in blueberries then spread mixture in a 9 x 13 pan.
6. Combine all the toppings then sprinkle on top of batter.
7. Bake for 45-50 minutes and enjoy!

I hope you like this blueberry lavender buckle recipe. Blueberry season is upon us, so be sure to try this recipe with cinnamon instead of lavender as well. It’s easy, quick, and always a crowd pleaser!