This recipe comes from a few additions and alterations to a simple one-bowl cake found in a vintage cookbook. It uses lavender sugar - 1 tablespoon ground lavender buds + 1 cup of white sugar. —LYKLauren
What You'll Need
1 1/2 cups
Preheat oven to 350 degrees.
Combine flour, lavender sugar, and salt.
In a separate bowl combine vinegar and baking soda then add the yogurt, lemon zest and butter.
Slowly incorporate the dry into the wet ingredients. Rinse your blueberries and gently fold them into the batter.
Pour into a square cake pan and bake 35-38 minutes.