Blueberry Lavender Coffeecake with Lemon Thyme Crumble

I love nearly everything that involves a combination of Lemon, Blueberry and Lavender. I had some blueberries from my local produce stand hanging out on the counter in desperate need of being used, so I first thought of scones. I wanted to include some lemon and lavender because duh! and I wasn't finding just the right recipe. I did find one for a lemon blueberry coffee cake and thought that to be just fine! I modified the original a bit because I only had about a cup of berries. I also didn't have any plain or vanilla yogurt in the house. There was also a glaze that I didn't need, but I can see where it would be tasty for people who enjoy things a bit sweeter. I will include my recipe here and link the original below.

Crumble Topping:
1/4 cup granulated sugar
1/2 cup all purpose flour
1 1/2 Tbsp lemon zest
1/2 tsp Thyme
3 Tbsp butter, softened
pinch of salt

Cake:
1/4 cup butter, softened
1/2 cup granulated sugar
1 egg
1/2 cup sour cream *See Notes
1/2 tsp vanilla extract
2 Tbsp lemon juice
1 Tbsp food grade lavender buds
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen blueberries, thawed and well drained

Instructions:
Preheat oven to 350 degrees F.

Grease a 9" cast iron skillet or cake pan (round or square doesn't matter)

Make lemon thyme crumble by combining sugar, flour and salt in a medium bowl. Add in lemon zest and thyme and stir to combine.

Add in butter and using a pastry blender, work the mixture until it resembles small pebbles. Set aside.

For the cake:

Combine the lemon juice and lavender buds in a small bowl (or measuring cup) and let that sit while you prepare the rest of the cake.

Mix together butter and sugar until light and fluffy.

Add in eggs, one at a time. Scrape down bowl.

Add in sour cream, lemon juice, lavender buds and vanilla.

Add in flour (minus a tablespoon), baking powder, baking soda and salt.

Mix to combine, do not over beat.

Sprinkle blueberries with remaining 1 Tablespoon flour and stir to coat the berries.

Gently fold berries into the batter.

Pour batter into prepared pan and spread evenly.

For the crumble to get those bigger tender bites I squeeze a bit of the mixture in my hands, and then set it on top of the cake. I poke it just a bit to break the large clump and spread it out. I continue to do this until the cake is covered.

Bake for 30-35 minutes.

Insert a toothpick to see if cake is done, should come out clean.

Remove from oven and allow to cool on a rack.


Notes:
*Sour Cream: Plain, vanilla or lemon or honey blended greek yogurt will all work really well in this cake, it really just depends on your preference.

*This recipe doubles very easily. I needed only one medium lemon for the given recipe.

Source: http://www.thirtyhandmadedays.com/lemon-blueberry-streusel-coffee-cake/