INGREDIENTS
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1 cup blueberries
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•¼ cup water
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•2 tablespoons honey
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•½ teaspoon dried lavender
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For the cake1 cup Gold Medal white whole wheat flour
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•1 cup Gold Medal all purpose flour
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•1 teaspoon baking soda
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•¼ teaspoon salt
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•6 tablespoons unsalted butter (3/4 stick), softened
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•⅔ cup sugar
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•½ teaspoon vanilla extract
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•2 eggs
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•1 cup buttermilk
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For the glaze
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•¼ cup confectioners sugar
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•1 lemon, juiced