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.

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.

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.

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.