If you’re searching for a showstopper dessert that perfectly balances fruity brightness with soothing floral notes, the Blueberry Lavender Cake is your dream come true. Imagine sun-ripened blueberries enveloped in a tender, buttery crumb, with just a hint of aromatic lavender and zingy lemon zest to elevate every bite. Whether baked for a summer picnic or to impress at brunch, this cake is destined to delight—it’s as beautiful as it is delicious, and it brings the scents and flavors of a blossoming garden right into your kitchen.
Ingredients You’ll Need
The ingredient list for Blueberry Lavender Cake is refreshingly straightforward, yet each item plays an essential role—contributing either luscious moisture, irresistibly tender texture, or those signature pops of color and floral aroma. Quality here makes all the difference, so gather your favorites and get ready to bake with confidence!
- All-purpose flour: The classic base gives a soft crumb and sturdy structure to hold your luscious berries.
- Baking powder: Essential for a lofty, light rise that makes each bite feel cloud-like.
- Baking soda: Works with the acidic lemon zest to create perfect tenderness.
- Salt: Just enough to make the sweetness and floral notes pop.
- Unsalted butter (softened): For that rich, creamy mouthfeel and unbeatable flavor—room temperature is key!
- Granulated sugar: Sweetens and caramelizes, setting the stage for those blueberries to shine.
- Large eggs: The ultimate binding agent for structure and richness; add them one at a time for a silky batter.
- Vanilla extract: Rounds out the floral lavender and brightens the cake’s bouquet.
- Dried culinary lavender (crushed): Just enough to perfume the cake and add an enchanting, subtle floral flavor; don’t skip the crushing for best flavor dispersal.
- Whole milk: Adds much-needed moisture, yielding a batter that bakes up fluffy and tender.
- Fresh or frozen blueberries (tossed in flour): These juicy gems provide pockets of sweetness and gorgeous pops of color; flouring keeps them from sinking.
- Zest of 1 lemon: Lends a bright citrusy edge that plays beautifully with both the berries and the lavender.
How to Make Blueberry Lavender Cake
Step 1: Prep Your Pans and Ingredients
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly from the moment it goes in the oven. Grease and flour two 8-inch round cake pans, tapping out any excess flour. Get all your ingredients measured and ready—this small bit of prep makes the baking process seamless and enjoyable.
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Use a whisk to evenly distribute everything—no lumps allowed! Doing this step separately guarantees your cake rises uniformly and your cake crumb is beautifully tender.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar until the mixture is light and fluffy. This aerates the butter, translating to a lighter, softer Blueberry Lavender Cake later. Creaming usually takes 3–5 minutes but don’t rush—your patience will pay off in the texture.
Step 4: Add Eggs, Vanilla, and Zest
Beat in your eggs one at a time, letting each one fully incorporate into the mixture before adding the next. Stir in the vanilla extract and finally, the freshly grated lemon zest. The batter should smell absolutely heavenly at this point—floral, bright, and buttery.
Step 5: Stir in the Lavender
Next, sprinkle in your crushed dried lavender. Gently fold it in so it evenly perfumes the batter. Use just a tablespoon; culinary lavender is potent and a small amount infuses a magical aroma without overpowering the Blueberry Lavender Cake.
Step 6: Alternate the Dry Ingredients and Milk
Now, alternately add the dry ingredient mixture and the whole milk to the butter mixture. Begin and end with the dry ingredients, mixing gently after each addition—this keeps the cake delicate and prevents overmixing. Your batter should look smooth and creamy by the end.
Step 7: Fold in the Blueberries
Toss your blueberries with a tablespoon of flour to help suspend them in the batter, then gently fold them in. Fresh or frozen both work—if using frozen, don’t thaw to avoid streaky batter. This step ensures those juicy pops of berry are scattered throughout every slice.
Step 8: Bake
Divide the batter equally between your prepared pans and smooth the tops. Bake in the preheated oven for 30–35 minutes. When a toothpick inserted into the center comes out clean, your Blueberry Lavender Cake is done. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to finish cooling. Patience is vital—frosting too soon can melt your icing!
How to Serve Blueberry Lavender Cake
Garnishes
This cake loves a little flourish! Finish with a tangy lemon glaze, a swoosh of honey-sweetened whipped cream, or a scattering of extra fresh blueberries on top. Edible flowers or a sprinkle of dried lavender buds look stunning and give a nod to the delicate flavors inside.
Side Dishes
Keep things light and fresh as you serve your Blueberry Lavender Cake—a cup of floral tea like Earl Grey or chamomile, a bowl of juicy mixed berries, or even a scoop of vanilla bean ice cream make the perfect flavor pairing. These sides help highlight the cake’s unique floral and fruity notes.
Creative Ways to Present
For special occasions, stack your cake with a whipped mascarpone filling and adorn with sugared blueberries, or bake in a bundt pan for a dramatic shape. Mini cakes or cupcakes using the same batter are fantastic for showers or picnics. A drizzle of lavender syrup can provide extra wow-factor for your guests, truly putting the Blueberry Lavender Cake at the center of attention.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Blueberry Lavender Cake tightly in plastic wrap or place in an airtight container at room temperature for up to two days. If you’re in a warmer climate, refrigerate to maintain freshness, but let slices come to room temp before eating for the best texture and flavor.
Freezing
Want to savor your Blueberry Lavender Cake later? Freeze unfrosted cake layers, wrapped snugly in plastic and then in foil, for up to 2 months. Thaw overnight in the refrigerator before assembling and frosting as desired. This method makes it easy to prepare ahead for parties or unexpected celebrations.
Reheating
While the cake is delicious as-is, if you love a slightly warm cake, gently microwave individual slices for 10–15 seconds or warm briefly in a low oven. This revives the crumb and brings out the aroma of lavender and lemon zest brilliantly, almost as if it just came out of the oven.
FAQs
Can I use lavender syrup instead of dried lavender?
Absolutely! Replace the dried lavender with an equal amount of culinary lavender syrup for a more pronounced floral taste. Just remember to slightly reduce the sugar in the recipe to account for syrup’s added sweetness. This tweak creates an even more fragrant Blueberry Lavender Cake experience.
Should I use fresh or frozen blueberries?
Both work beautifully. Fresh blueberries tend to hold their shape and color better, but frozen berries are convenient and just as tasty. If using frozen, add them straight from the freezer and gently fold into the batter to prevent a streaky effect, making sure your Blueberry Lavender Cake stays picture-perfect.
How do I keep my cake from turning blue or green from the berries?
Tossing your blueberries in a tablespoon of flour before folding them into the batter works wonders. This light coating prevents the berries from sinking and significantly reduces color bleeding, so your Blueberry Lavender Cake stays light and lovely inside.
What kind of frosting works best?
This cake pairs perfectly with light frostings like whipped cream, cream cheese, or a simple lemon glaze. Each option complements the floral and citrus notes without overpowering them—let the flavors of blueberry and lavender be the stars!
How can I make this cake gluten-free?
Simply substitute a 1:1 gluten-free flour blend for regular all-purpose flour, and double-check that your baking powder is gluten-free. The cake remains tender and flavorful, allowing everyone to savor a slice of Blueberry Lavender Cake—regardless of dietary restrictions.
Final Thoughts
If you’re looking for a cake that’s as enchanting to eat as it is to serve, let the Blueberry Lavender Cake be your next baking adventure. Its floral, fruity, and lemon-bright layers are sure to bring a little joy and beauty to any table. Give it a try—you and your lucky guests won’t be disappointed!
Print
Blueberry Lavender Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delicate flavors of blueberries and lavender with this exquisite Blueberry Lavender Cake. This light and moist cake is a perfect blend of floral and fruity notes, making it an ideal dessert for any occasion, from spring brunches to summer soirées.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp dried culinary lavender (crushed slightly)
- 1 cup whole milk
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- zest of 1 lemon
Instructions
- Preheat the oven and prepare pans: Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs and flavorings: Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- Incorporate lavender: Add the crushed lavender and mix to combine.
- Combine wet and dry ingredients: Alternately add the flour mixture and milk to the butter mixture, mixing just until combined.
- Add blueberries: Gently fold in the floured blueberries.
- Bake: Divide the batter between the pans, bake for 30–35 minutes until a toothpick comes out clean.
- Cool and frost: Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely. Frost as desired.
Notes
- You can use culinary lavender syrup for a stronger floral note.
- Fresh blueberries are recommended, but frozen can be used without thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
