8 Serves
65 Mins
3 g
67 g
16 g
Preheat your oven to 175°C and prepare a springform pan by greasing it lightly.
Ingredients, vitamins, and health benefits
Flour
Sugar
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
TunisianVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
108 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
45 mg / 4,700 mgSodium
117 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
39 g / 50 gSaturated Fat
9 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder until well combined.
In a separate bowl, cream the butter and sugar together using a hand mixer until light and fluffy, then beat in the eggs and vanilla extract.
Gently fold the dry ingredients into the wet mixture, then stir in the blueberries and dried lavender flowers.
Pour the batter into the prepared springform pan and bake for 25-30 minutes until the center is set.
Baking Powder
Butter
Egg
Vanilla Extract
Dried Lavender Flowers
Blueberries
Vitamin A
31 µg / 900 µgVitamin C
2 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
108 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
45 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
39 g / 50 gSaturated Fat
9 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
4
g13
g12
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g