Glazed Lavender Blueberry Breakfast Cakes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Make these little cakes in mini meatloaf pans. Serve after slight cooling and drizzling glaze. Right from the oven they will be warm, soft with the decadent aroma of blueberries and lavendar. Ingredients:
for the cakes |
5 tablespoons unsalted butter |
• softened |
1 cup granulated sugar |
1/4 teaspoon vanilla |
1 large egg |
1 large egg white |
1 cup sour cream |
1 3/4 cups flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 tablespoons lavender leaves |
1 cup blueberries, fresh or frozen |
for the glaze |
1/4 teaspoon vanilla |
1 cup powdered sugar |
milk |
Directions:
1. Preheat oven to 350 degrees.
2. Beat butter, sugar and vanilla at medium speed of a mixer until well-blended, about 5 minutes.
3. Add egg and egg white one at a time, beating well after each addition.
4. Add sour cream, and blend until smooth.
5. Combine flour, baking powder, baking soda, salt and lavender. Stir well, then add to wet mixture.
6. Gently fold blueberries into batter with wooden spoon or spatula.
7. Distribute batter into an eight loaf mini-loaf pan coated with cooking spray. Sprinkle tops with Turbinado sugar.
8. Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.
9. Cool on rack. Remove cakes from pan.
10. -
11. TO MAKE THE GLAZE: Add vanilla to powdered sugar and a teaspoon milk at a time, just enough to allow glaze to drizzle off spoon.
12. Drizzle glaze over cooled cakes.
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