If you’re seeking a dessert that turns any occasion into something truly special, you have to experience the Blueberry Lavender Cake. With its delicate floral aroma, juicy bursts of blueberry, and cloud-like crumb, this cake brings together the best of rustic charm and bakery elegance. The gentle hint of lavender pairs beautifully with the sweetness of the berries, while a luscious cream cheese frosting ties it all together. Whether you’re hosting a brunch, celebrating a milestone, or simply treating yourself, this showstopper will have everyone asking for seconds—and the recipe!
Ingredients You’ll Need
The ingredients for this Blueberry Lavender Cake are refreshingly simple, but each one is essential in creating the cake’s dreamy taste and stunning color. Trust me, don’t skip or swap—each item brings its own bit of magic to the mix, from tangy richness to a hint of floral flair.
- All-purpose flour: Forms the sturdy yet fluffy base—perfect for soaking up juicy blueberries without getting soggy.
- Baking powder & baking soda: Leavens the cake to ensure tender, lofty layers every time.
- Salt: A little goes a long way to balance sweetness and accentuate flavors.
- Unsalted butter (softened): Adds classic richness for melt-in-your-mouth texture.
- Vegetable oil: Keeps everything moist even after refrigeration—no dry crumbs here!
- Granulated sugar: Sweetens the cake and helps create a light, airy crumb.
- Eggs: Adds structure while keeping the crumb delightfully springy.
- Dried culinary lavender (crushed): Provides a gentle floral note—just enough to intrigue, never to overpower.
- Lemon zest: Lifts the flavor and brings a sunny brightness that pairs beautifully with both blueberries and lavender.
- Vanilla extract: Adds warmth and rounds out the floral components.
- Sour cream: The secret for plush, super-moist slices.
- Whole milk: Keeps the batter smooth and supple; also aids in blending the floral notes.
- Fresh or frozen blueberries (tossed with flour): Ensures even distribution—no sinking to the bottom!
- Cream cheese (softened): The tangy base for a silk-smooth frosting that’s irresistible.
- Powdered sugar: Lightens the frosting and adds sweet, creamy lift.
- Vanilla extract (for frosting): Doubles down on comforting bakery aromas.
- Milk or cream: Creates the perfect spreading consistency for your frosting artistry.
- Dried culinary lavender (for frosting, optional): A hint in the frosting turns decoration into full-on flavor magic.
How to Make Blueberry Lavender Cake
Step 1: Prepare Your Pans and Oven
Preheat your oven to 350°F, then take a moment to properly grease and flour two 8-inch round cake pans (or use parchment paper on the bottoms for guaranteed easy release). This simple prep work makes for an easy, mess-free cake assembly later, so your Blueberry Lavender Cake layers come out perfectly intact.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Giving them a quick whisk ensures everything is perfectly distributed, which means an even rise and no surprise salty bites. Set aside for later.
Step 3: Cream the Fats and Sugar
In a large mixing bowl, beat together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy—it should look pale and airy. This is where all that cake tenderness begins, so don’t rush! An electric mixer works wonders here.
Step 4: Add the Eggs and Aromatics
Add your eggs one at a time, beating well after each addition. Then stir in the crushed lavender, zesty lemon, and vanilla extract. As soon as you add the lavender and zest, the batter will smell absolutely amazing—like springtime in a bowl!
Step 5: Blend Wet Ingredients and Combine
Mix in the sour cream and milk, stirring just until everything is combined. This duo adds fantastic moisture and creates a fabulously rich batter. You’re looking for a smooth consistency; don’t worry if it looks a little bit curdled at this stage, it will even out once you add the dry mix.
Step 6: Combine and Add Blueberries
Gradually add your whisked dry ingredients to the wet bowl, mixing until you see no streaks—just a lusciously thick batter. Gently fold in the flour-tossed blueberries, being careful not to overmix, to keep the berries whole and the crumb tender.
Step 7: Bake the Cakes
Divide the batter evenly between your prepared pans and smooth the tops out with the back of a spoon or spatula. Slide them into the oven for 28 to 32 minutes, until a toothpick comes out clean and the tops are lightly golden. Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely. This patience pays off—a frosted Blueberry Lavender Cake only gets better with a bit of chill time.
Step 8: Make the Lavender Cream Cheese Frosting
While your cakes cool, beat together cream cheese and butter until velvety smooth. Gradually add powdered sugar, followed by the vanilla extract, and if you like, a touch more finely crushed lavender. Add milk a teaspoon at a time until your frosting is cloud-like and perfectly spreadable.
Step 9: Assemble and Frost
Once your cakes are completely cool, spread a generous layer of frosting on the first layer, stack the second, and generously smooth more frosting over the top and sides. An offset spatula makes the job a breeze, and don’t worry—it doesn’t need to be bakery-perfect to look (and taste) spectacular.
Step 10: Garnish and Enjoy
Garnish your finished Blueberry Lavender Cake with extra blueberries, a few crunchy lavender buds, and maybe a sprinkle of lemon zest for extra flair. Now’s the moment to step back and admire your handiwork—then slice into cake bliss!
How to Serve Blueberry Lavender Cake
Garnishes
To truly make your Blueberry Lavender Cake feel special, I love scattering a handful of plump blueberries and a few whole culinary lavender buds over the top. Lemon zest adds a pop of color and amplifies the fresh, layered aroma. Edible flowers or sugared violets could also be a whimsical touch for a birthday or tea party.
Side Dishes
For an elegant dessert plate, pair slices of Blueberry Lavender Cake with a refreshing scoop of lemon sorbet or a dollop of vanilla bean ice cream. Lightly sweetened whipped cream or a bowl of mixed berry salad also make wonderful, low-fuss accompaniments—think spring garden parties or lazy weekend brunches.
Creative Ways to Present
For mini celebrations, try slicing the cake into delicate squares and serving on dainty dessert plates with a sprig of fresh mint. Individual cakelets baked in ramekins turn this recipe into perfect single-servings. You can even create a “naked cake” look by only frosting between layers and letting your beautiful blueberry-freckled sponge peek through.
Make Ahead and Storage
Storing Leftovers
Blueberry Lavender Cake stores like a dream! Simply cover the cake (or individual slices) tightly and keep it in the refrigerator. It stays moist and delicious for up to 3 days, making it a fabulous make-ahead dessert for gatherings or meal prep for your sweet tooth.
Freezing
If you’d like to save a few slices for later, wrap unfrosted cake layers tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to one month. You can also freeze frosted slices, though the texture of the frosting may change slightly. Just allow them to thaw in the fridge overnight before enjoying.
Reheating
While Blueberry Lavender Cake is delicious served chilled, if you prefer it slightly warm, let a slice sit at room temperature for 30 minutes, or zap it in the microwave for 10–15 seconds. The result? Soft, luscious, and aromatic—just like fresh from the oven!
FAQs
Can I use fresh or frozen blueberries?
Absolutely! Both fresh and frozen blueberries work beautifully in this Blueberry Lavender Cake. If you’re using frozen, just use them straight from the freezer and toss with flour as instructed to prevent sinking and extra moisture in the batter.
How strong is the lavender flavor?
The lavender in this cake is subtle and lovely, not at all soapy or overwhelming. Using culinary lavender and crushing it finely helps distribute its floral notes evenly—if you prefer an even milder hint, you can steep the lavender in the milk first and strain before adding to the batter.
Can I make this cake gluten-free?
You can swap the all-purpose flour for a trustworthy 1-to-1 gluten-free flour blend. Just make sure your blend contains xanthan gum (or add a small amount yourself) to help the Blueberry Lavender Cake layers hold together beautifully.
Do I have to use cream cheese frosting?
While the lavender cream cheese frosting is a dream with these flavors, you could use a classic buttercream or even a whipped mascarpone for a lighter finish. Lemon glaze is also a refreshing alternative for a thinner, tangy topping.
What if I don’t have two cake pans?
No problem! You can bake the cake in one taller pan and slice it in half once cooled for layers, or use a 9-by-13 inch pan for a sheet cake version. Just adjust baking time and test doneness with a toothpick.
Final Thoughts
There’s just something magical about the flavor pairing in this Blueberry Lavender Cake—each bite transports you to a sunny, wildflower-filled field. If you’re ready to turn an ordinary day into something memorable, this is the dessert to try. Grab your mixing bowl and treat yourself (and your loved ones) to a taste of bakery-level bliss right at home!
Print
Blueberry Lavender Cake Recipe
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the delicate flavors of blueberry and lavender with this exquisite Blueberry Lavender Cake. Moist blueberry-studded cake layers paired with a luscious lavender cream cheese frosting make this dessert a showstopper for any occasion.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon dried culinary lavender (crushed)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups fresh or frozen blueberries (tossed with 1 tablespoon flour)
For the Lavender Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons milk or cream (as needed)
- 1/2 teaspoon dried culinary lavender (finely crushed, optional)
Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat the butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the crushed lavender, lemon zest, and vanilla extract.
- Mix in sour cream and milk until just combined. Gradually add the dry ingredients, mixing until no streaks remain. Gently fold in the blueberries. Divide batter evenly between prepared pans and smooth the tops.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract. Mix in crushed lavender if using, and add milk 1 teaspoon at a time to reach a spreadable consistency.
- Frost the cooled cakes, stacking and smoothing with an offset spatula. Garnish with extra blueberries, lavender buds, or lemon zest if desired.
Notes
- Use only culinary-grade lavender.
- To mellow the flavor, steep the lavender in milk first, then strain before using.
- This cake stores well refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
