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Blueberry Lavender Cake

This delightful Blueberry Lavender Cake blends the sweet tanginess of blueberries with the subtle floral notes of lavender. Perfect for afternoon tea or a special celebration, this cake is both visually stunning and irresistibly delicious.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 280 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups
  • 1 measuring spoons
  • 2 9-inch round cake pans
  • 1 parchment paper
  • 1 cooling rack

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tablespoon dried culinary lavender Make sure to use culinary-grade lavender.
  • 1 cup fresh blueberries
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk together to mix well.
  • In a medium mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Mix in the buttermilk, vanilla extract, and dried lavender.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Gently fold in the fresh blueberries.
  • Divide the batter evenly between the two prepared cake pans.
  • Bake in the preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for about 10 minutes, then turn them out onto a cooling rack to cool completely.
  • Once cooled, frost with your favorite icing or serve plain for a simple treat.

Notes

Make sure to use culinary-grade lavender to ensure it is safe for consumption.
This cake pairs beautifully with whipped cream or a lemon glaze for added flavor.
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.