Description
This Blueberry Lavender Cake is a beautifully fragrant and moist dessert perfect for spring or summer. Infused with delicate dried lavender and bursting with fresh blueberries, it combines floral and fruity flavors in a tender crumb, topped with a hint of lemon zest for brightness. Baked to golden perfection, it’s an elegant treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp dried culinary lavender (crushed slightly)
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- Zest of 1 lemon
Instructions
- Prepare Pans and Oven: Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans to prevent sticking and ensure easy release of the cakes.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute leavening agents and salt throughout the flour.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, which helps incorporate air for a tender cake texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to maintain an emulsion, then stir in the vanilla extract and lemon zest to add fragrant citrus notes. Mix in the crushed culinary lavender for a delicate floral aroma throughout the batter.
- Combine Wet and Dry Components: Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour. Mix gently just until combined to avoid overworking the batter which can lead to toughness.
- Fold in Blueberries: Gently fold in the flour-coated blueberries to distribute them evenly while preventing the berries from sinking or bleeding into the batter.
- Fill Pans and Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes to set. Then transfer them to wire racks to cool completely before frosting or serving, ensuring the frosting does not melt.
- Frost and Serve: Once fully cooled, frost the cake as desired with your favorite frosting or enjoy plain to highlight the floral blueberry flavors.
Notes
- You can use culinary lavender syrup in place of dried lavender for a stronger floral note—reduce the sugar slightly if using syrup to avoid overly sweet cake.
- Fresh blueberries work best for vibrant flavor and texture, but frozen blueberries can be used without thawing to prevent the batter from discoloring.
- Make sure not to overmix the batter when combining ingredients to keep the cake light and tender.
- Greasing and flouring the pans properly ensures the cake releases easily after baking.
