Chef Perry Harmon's Blueberry Lavender Swirled Coffee Cake

Recipe by Chef Perry Harmon of 7&4 News' Peninsula Kitchen

2 cups sifted all-purpose flour (Organic preferred-unbleached)
1/2 cup sugar (Organic Sucanat instead of sugar)
1 tablespoon baking powder (Organic)
1/2 teaspoon salt (Organic)
1 tablespoon micro-planed lemon zest (Organic)
1/3 cup butter (5 tablespoons plus 1 teaspoon) (Organic and/or local)
1 egg, beaten (organic and /or local)
3/4 cup milk (Shetlers)
1 cup Organic Blueberry Lavender Preserves

Topping:

2/3 cup light brown sugar, firmly packed or Sucanat (Organic)
2 tablespoons all-purpose flour (Organic)
2 tablespoons unsalted butter (Organic)
1/2 cup chopped walnuts, pecans or pistachios (Organic)

Into a medium bowl, sift together flour, sugar, baking powder, and salt. Cut in butter with pastry blender or food processor to make a fine crumbly mixture. Add egg, lemon zest and milk; stir just until dry ingredients are moistened. Spoon the batter into a generously buttered 9-inch square pan and spoon preserves over the batter. 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. Bake at 400° for 25 to 30 minutes, until done. Cut into squares and serve while still warm.

Makes about 9 squares.

Click here to watch a video of Chef Perry Harmon preparing this recipe.