Blueberry Lavender Swirled Coffee Cake
  • 2 cups sifted all-purpose flour (Organic preferred-unbleached)
  • ½ cup sugar (Organic Sucanat instead of sugar)
  • 1 tablespoon baking powder (Organic)
  • ½ teaspoon salt (Organic)
  • 1 tablespoon micro-planed lemon zest (Organic)
  • ⅓ cup butter (5 tablespoons plus 1 teaspoon) (Organic and/or local)
  • 1 egg, beaten (organic and /or local)
  • ¾ cup milk (Shetlers)
  • 1 cup Organic Blueberry Lavender Preserves
  • Topping: ⅔ cup light brown sugar, firmly packed or Sucanat (Organic)
  • Topping: 2 tablespoons all-purpose flour (Organic)
  • Topping: 2 tablespoons unsalted butter (Organic)
  • Topping: ½ cup chopped walnuts, pecans or pistachios (Organic)
  1. Into a medium bowl, sift together flour, sugar, baking powder, and salt.
  2. Cut in butter with pastry blender or food processor to make a fine crumbly mixture.
  3. Add egg, lemon zest and milk; stir just until dry ingredients are moistened.
  4. Spoon the batter into a generously buttered 9-inch square pan and spoon preserves over the batter.
  5. Next you then swirl the preserves through the batter with a knife to incorporate. Mix topping ingredients with fork, fingers, or food processor until crumbly and sprinkle evenly over batter.
  6. Bake at 400┬░ for 25 to 30 minutes, until done.
  7. Cut into squares and serve while still warm.
Recipe by Food For Thought® at