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Blueberry Lavender Cake

A delightful cake that beautifully balances sweet blueberries and floral lavender, perfect for impressing guests or enjoying with afternoon tea.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon culinary lavender buds, finely chopped Make sure to use culinary-grade lavender.
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk Can be substituted with milk and vinegar/lemon juice.
Fruits
  • 1.5 cups fresh blueberries Frozen blueberries can be used, but toss them in flour to prevent sinking.
For Dusting
  • Powdered sugar Optional, for dusting before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9x13 inch baking pan.
Mixing
  1. In a large bowl, whisk together the dry ingredients: flour, lavender buds, baking powder, baking soda, and salt.
  2. In another bowl, cream the butter and granulated sugar until light and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry mixture to the creamed butter, alternating with buttermilk.
  5. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared baking pan and smooth the top.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  4. Dust with powdered sugar before serving, if desired.

Notes

Use quality culinary-grade lavender. Store leftovers in an airtight container in the fridge for up to 3 days.