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
Scale
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
