Snack cake, breakfast cake, anytime cake... it's basically a cake that is acceptable to eat whenever and wherever. Often, these cakes will have fruit in them, and very rarely are they frosted. We used Krista's Baking Co.'s lavender infused cane sugar to make this super simple cake, and added in fresh blueberries.
Yields 8-9 servings
1 Cup cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 Cup unsalted butter, melted
1/2 Cup lavender infused cane sugar
1 tsp vanilla extract
1 large egg
1/2 Cup buttermilk
1 Cup blueberries
1. Preheat oven to 350°F. Line a 9" circle cake pan or an 8" square pan with parchment paper and set aside. In a small bowl, whisk flour, baking soda, baking powder, and salt together. Set aside.
2. In a medium bowl, combine melted butter and lavender sugar, and whisk together until combined. Add the egg and mix until combined. Fold in half of the flour mixture, followed by the buttermilk and vanilla extract, then the other half of the flour. Mix until just combined. Stir in the blueberries.
3. Pour the batter into your prepared pan and smooth the top. Sprinkle some extra lavender sugar over the top of the batter. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. Let cool and enjoy!