Ingredients:
For the Pound Cake:
- 198 g unsalted butter, room temperature
- 200 g granulated sugar
- 3 eggs, room temperature
- 80 g buttermilk, room temperature
- 1 ½ tsp. lavender extract
- 1 tsp. vanilla extract
- 210 g all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
For the Wild Blueberry Compote:
- 280 g frozen wild blueberries
- 2 tbsp. granulated sugar
- Zest and juice of 1 small lemon
- 2 tsp. corn starch
- 32 oz. (2 pints) softened vanilla ice cream
For the Lavender Whipped Cream:
- 225 g heavy whipping cream
- 2 tbsp. dried culinary lavender (or 1-1.5 tsp. lavender extract as an alternative)
- 1 tbsp. granulated sugar
Instructions:
1. Pound Cake: a. Preheat oven to 350°F / 175°C. Prepare an 8×4″ loaf pan. b. Cream butter and sugar until fluffy. c. Mix in eggs one-by-one, followed by buttermilk, lavender, and vanilla. d. Fold in flour, baking powder, and salt. e. Pour into the pan and bake for 40-50 minutes. Cool completely.
2. Wild Blueberry Compote: a. Simmer blueberries, sugar, and lemon zest. b. Mix lemon juice and corn starch, then add to blueberries while whisking. c. Once thickened, cool in the freezer.
3. Assembly: a. Slice cooled cake into 3 layers. b. Line the loaf pan with plastic wrap for easy removal. c. Layer as follows: cake, ice cream, blueberry compote. Repeat. d. Finish with the top cake layer. Freeze for at least 6 hours.
4. Lavender Whipped Cream: a. Infuse cream with lavender in the fridge. b. Strain, add sugar, then whip until soft peaks form.
5. Serve: a. Remove the cake from the pan, garnish with whipped cream, and blueberries. b. Slice and let sit for 10-20 minutes to soften. Enjoy!
Note: If using lavender extract instead of dried lavender, mix it directly into the cream before whipping.
