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
Scale
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
