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Blueberry Lavender Cake

Blueberry Lavender Cake

This delightful Blueberry Lavender Cake combines the sweetness of blueberries with the aromatic essence of lavender, creating a unique dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowls
  • 1 measuring cups and spoons
  • 1 electric mixer or whisk
  • 2 9-inch round cake pans
  • 1 baking parchment
  • 1 cooling rack
  • 1 sifter
  • 1 spatula

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup buttermilk
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon dried culinary lavender Ensure to use culinary lavender to avoid harmful effects from non-edible types.
  • ½ teaspoon salt
  • 1 ½ cups fresh blueberries
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon dried culinary lavender Ensure to use culinary lavender to avoid harmful effects from non-edible types.
  • a pinch pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with baking parchment.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Then, mix in the buttermilk.
  • In another bowl, sift together the flour, baking powder, baking soda, salt, and dried lavender.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  • Gently fold in the fresh blueberries.
  • Divide the batter evenly between the two prepared cake pans.
  • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then invert onto a cooling rack to cool completely.
  • While the cakes are cooling, prepare the lavender buttercream. In a mixing bowl, beat the softened butter until creamy.
  • Gradually add powdered sugar, mixing well. Pour in the heavy cream, vanilla extract, and a pinch of salt. Mix until smooth and fluffy.
  • Add in the dried lavender and mix to combine.
  • Once the cakes have cooled completely, place one layer on a serving plate and generously spread half of the buttercream over the top.
  • Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
  • Optionally, decorate with extra blueberries and lavender sprigs for presentation.
  • Slice, serve, and enjoy!

Notes

Ensure to use culinary lavender to avoid any harmful effects from non-edible types.
Store leftovers in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
This cake pairs well with a cup of tea or coffee, making it perfect for afternoon gatherings.