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Blueberry Lavender Cake

A delightful fusion of juicy blueberries and subtle floral notes of lavender, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups buttermilk
Add-ins
  • 1 cup fresh blueberries
  • 1 tablespoon dried culinary lavender buds

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and sugar until fluffy and light.
  4. Incorporate the eggs one at a time, blending well after each addition, and then add the vanilla extract.
  5. Slowly add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
  6. Carefully fold in the blueberries and lavender buds without crushing the berries.
  7. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 45-50 minutes, or until a toothpick comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

Use fresh or frozen blueberries; if using frozen, toss them in flour before adding to the batter. Taste the batter for lavender strength, aiming for a subtle hint. Store leftovers in an airtight container at room temperature or in the fridge for extended storage.