Indulge in Delight: Blueberry Lavender Cake Recipe

Introduction

Hey there, fellow kitchen adventurers! If you’re anything like me, you understand the struggle of finding that perfect dessert that not only impresses your loved ones but also packs a flavorful punch. Enter the Blueberry Lavender Cake—the ultimate treat that’s just as lovely to look at as it is to devour. Imagine fluffy layers of cake kissed by fragrant lavender and bursts of juicy blueberries—sounds dreamy, right? This delightful recipe is perfect for everything from weekend brunches to cozy tea parties. Let’s get baking!

Why You’ll Love This Blueberry Lavender Cake

Firstly, the combination of blueberries and lavender is a match made in heaven. The sweet and slightly floral notes enhance each other beautifully, making every bite a sensory experience. Plus, this cake is not just visually stunning—it’s also incredibly easy to whip up, even on those busy days when you barely have time to breathe, let alone bake. Trust me, your busy schedule will thank you for embracing this recipe!

Ingredients

Before we get started, let’s gather our crew of ingredients. Here’s what you’ll need:

Cake Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons baking powder
• 1 teaspoon dried lavender, crushed
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• A pinch of salt

Frosting Ingredients:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• A pinch of crushed lavender for garnish (optional)

Steps to Bake Your Blueberry Lavender Cake

Let’s turn that sweet vision into reality! Here’s a detailed walkthrough:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and lightly dust them with flour. Too easy, right?

2. Mix It Up: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—think clouds and sunshine (about 5 minutes).

3. Egg-Citing Addition: Slowly add in the eggs, one at a time, mixing well after each addition. Toss in the vanilla extract and mix until combined.

4. Dry Ingredients Unite: In another bowl, whisk together the flour, baking powder, dried lavender, and a pinch of salt. Gradually add this combo to the wet ingredients, alternating with the milk. Mix until just incorporated. Your batter should be smooth and oh-so-inviting.

5. Berry Goodness: Gently fold in the fresh blueberries. And yes, they should get a loving shake, not a rough handling; we want them to stay plump and pretty.

6. Bake Away: Divide the batter evenly between the prepared cake pans. Pop those pans in the preheated oven and bake for 25-30 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.

7. Cool Down: Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks. Now’s a good time to dance a little while those cakes cool down—because baking should always feel fun!

Frosting Steps

While your cake cools, it’s time to prepare the luscious frosting:

1. In a mixing bowl, cream the softened butter until smooth.
2. Gradually mix in the powdered sugar and milk. Add the vanilla extract and beat until combined.
3. If your frosting needs a little more sweetness or creaminess, adjust the milk and sugar to your desired consistency.

Assembly Time

1. Once your cakes have cooled completely, spread a thick layer of frosting on top of one of the cakes. Stack the second cake on top, and cover the whole thing with the remaining frosting.
2. Sprinkle a pinch of crushed lavender on top for an extra touch of elegance—because who doesn’t love a little dramatic flair?

Cooking Tips

• Fresh vs. Dried: When it comes to lavender, make sure you use culinary-grade dried lavender, as not all lavender is safe for consumption. Your nose will thank you, and so will your taste buds!
• Store Properly: If you manage to have leftovers (no promises, right?), keep your cake in an airtight container for up to 3 days, or in the fridge if you want it to last a bit longer.

Personal Anecdote

This Blueberry Lavender Cake has a special place in my heart—it’s the dessert I baked to celebrate my sister Patricia’s birthday one year. Let’s just say it was so good, we literally had to hide the last slice (sorry, Patricia!) to save it for breakfast the next day. It’s a cake for all occasions, and trust me, it always leads to laughter and joyous memories.

FAQs

Can I substitute the blueberries in this recipe?

Yes! You can use raspberries or strawberries if you prefer, but remember that the lavender will pair differently with those flavors—experimenting is half the fun!

How can I make this cake gluten-free?

Swap out the all-purpose flour for a gluten-free flour blend. Just make sure it has xanthan gum for the right texture.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day before your event and frost it when you’re ready. It’ll still taste fabulous.

So there you have it! Your go-to recipe for a Blueberry Lavender Cake that’s sure to steal the spotlight at any gathering. As you savor each slice, remember that you’ve created not just a dessert, but a delightful experience for you and your loved ones. Happy baking!

Explore more sweet treats on my blog, like this Lemon Poppy Seed Muffins. Each recipe is crafted to bring joy into your kitchen and smiles to your family’s faces!

Meta Description

Blueberry Lavender Cake is the perfect dessert for impressing loved ones. Quick, easy, and utterly delicious, this treat will become your go-to!

Blueberry Lavender Cake

A delightful and easy-to-make cake featuring fluffy layers infused with fragrant lavender and fresh blueberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Cake, Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons baking powder
• 1 teaspoon dried lavender, crushed Use culinary-grade lavender.
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• a pinch salt

Frosting Ingredients

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• a pinch crushed lavender for garnish Optional

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and lightly dust them with flour.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 5 minutes).
• Slowly add in the eggs, one at a time, mixing well after each addition. Toss in the vanilla extract and mix until combined.
• In another bowl, whisk together the flour, baking powder, dried lavender, and a pinch of salt. Gradually add this combo to the wet ingredients, alternating with the milk. Mix until just incorporated.
• Gently fold in the fresh blueberries.

Baking

• Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until the cakes are golden and a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Frosting

• In a mixing bowl, cream the softened butter until smooth.
• Gradually mix in the powdered sugar and milk. Add the vanilla extract and beat until combined.
• Adjust the milk and sugar to your desired consistency.

Assembly

• Once your cakes have cooled completely, spread a thick layer of frosting on top of one of the cakes.
• Stack the second cake on top and cover the whole thing with the remaining frosting.
• Sprinkle a pinch of crushed lavender on top for an extra touch of elegance.

Notes

Make sure to use culinary-grade dried lavender. Store leftovers in an airtight container for up to 3 days, or in the fridge for longer storage.

Keyword Blueberry Dessert, Blueberry Lavender Cake, Dessert Recipe, Easy Cake Recipe, Lavender Cake