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Blueberry Lavender Cake

Blueberry Lavender Cake

This elegant Blueberry Lavender Cake combines the sweet and tart essence of blueberries with the floral notes of lavender. Perfect for a tea party or special occasion, this cake is moist, fragrant, and visually stunning.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 2 mixing bowl
  • 1 measuring cup
  • 1 measuring spoons
  • 1 whisk
  • 1 spatula
  • 1 9-inch round cake pan
  • 1 oven
  • 1 cooling rack

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons dried culinary lavender Ensure using culinary-grade lavender.
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries Plus extra for garnish.
  • ¼ cup powdered sugar For dusting.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  • In a mixing bowl, combine the flour, sugar, dried lavender, baking powder, baking soda, and salt. Whisk until well combined.
  • In another mixing bowl, cream the softened butter using a whisk or mixer until light and fluffy.
  • Add the eggs one at a time to the butter, mixing well after each addition. Then, mix in the buttermilk and vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
  • Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Once done, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
  • Once cooled, dust the top with powdered sugar and garnish with additional blueberries if desired. Serve and enjoy!

Notes

Ensure you are using culinary-grade lavender, as other types may not be safe for consumption.
This cake pairs beautifully with whipped cream or a light drizzle of lemon glaze if you’d like to enhance the flavors further.
Leftover cake can be stored in an airtight container at room temperature for 2-3 days.