Name: Pound Cake With Blueberries and Lavender Syrup
Cook time: 20 minutes
Total time: 2 hours 45 minutes
Yield: 6–8 servings
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1 1/2 cups sugar; 3 large eggs, at room temperature for 30 minutes; 1 teaspoon finely grated fresh lemon zest; 1 teaspoon vanilla; 1/2 cup whole milk, at room temperature; 3/4 cup water; 1/2 cup sugar; 4 teaspoons dried edible lavender flowers or 2 tablespoons fresh edible lavender flowers; 2 teaspoons fresh lemon juice; 10 oz blueberries (1 pt); 9x5x3-inch metal loaf pan

Image may contain Plant Fruit Food and Blueberry

Photo by Victoria Pearson

We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender won't lend the same color, but it does give the syrup a more powerful floral flavor.

Cooks' Note

Cake can be made 1 day ahead and cooled completely, then wrapped tightly in plastic wrap or kept in an airtight container at room temperature.
Lavender syrup (without berries) can be made 2 hours ahead and kept, covered, at room temperature. Add berries just before serving.

Recipe notes

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