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Blueberry Lavender Cake

A delightful dessert combining fresh blueberries with the floral notes of lavender, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cups unsalted butter, softened Ensure butter is at room temperature
  • 2 large eggs At room temperature
  • 0.5 cups buttermilk Can be substituted with homemade buttermilk
  • 2 tsp culinary lavender Make sure it’s food-grade
  • 1 cup fresh blueberries Can use frozen if necessary
For the Lavender Frosting
  • 0.5 cups unsalted butter, softened
  • 2 cups powdered sugar
  • 1-2 tbsp heavy cream Adjust for desired consistency
  • 1 tsp culinary lavender, finely ground
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in the buttermilk and lavender.
  5. Gradually add the dry mixture to the wet, mixing until just incorporated to avoid overmixing.
  6. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared cake pan and bake for 30-35 minutes, until a toothpick comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, lavender, and salt.
  2. Mix in heavy cream until desired consistency is reached.
Assembly
  1. Once the cake is completely cool, spread the lavender frosting on top and garnish with fresh blueberries and lavender buds.

Notes

If the butter isn't softened, microwave for 10 seconds to soften. The cake can be baked a day in advance and frosted before serving.