Blueberry Lavender Cake Recipe

If you’re searching for dessert bliss that’s both beautiful and delicious, let me introduce you to my absolute favorite, the Blueberry Lavender Cake. It’s the sort of showstopper that effortlessly dazzles at birthday parties, bridal showers, or quiet afternoons with tea. Fragrant lavender and juicy blueberries mingle in every moist bite, and the floral-infused buttercream will make you want to eat every last crumb. It’s a recipe that manages to taste as enchanting as it looks, all while being perfectly fun to make at home.

Ingredients You’ll Need

This Blueberry Lavender Cake keeps things simple with pantry staples and just a couple of magical additions. Each ingredient brings its own charm—from structure and tenderness to flavor and decorative flair.

• All-purpose flour: Creates a fluffy, sturdy structure that holds up to juicy berries.
• Baking powder: Essential for that perfect rise and soft crumb.
• Salt: Just a pinch, but it makes every other flavor pop beautifully.
• Unsalted butter (cake & frosting): Adds rich flavor and creamy texture, especially when whipped as a frosting base.
• Vegetable oil: Keeps the cake extra moist and tender, even days later.
• Granulated sugar (cake & syrup): Delivers sweetness but also caramelizes for a subtle golden color.
• Eggs: Bind everything together and lend that classic cakey texture.
• Vanilla extract: Deepens and rounds out all the other flavors.
• Whole milk: Gives the batter richness and helps ensure a soft, light crumb.
• Fresh blueberries (tossed with flour): Bursts of sweet-tart flavor that also keep the cake moist.
• Dried culinary lavender buds: Add that unforgettable, delicate floral note (make sure they’re food-safe!).
• Powdered sugar (frosting): Creates a silky, fluffy buttercream that spreads like a dream.
• Heavy cream (frosting): Helps the frosting whip up extra light and smooth.
• Lavender syrup: Brings subtle floral sweetness straight into both the cake and the frosting.
• Fresh blueberries & lavender sprigs (garnish): A beautiful, edible finish that hints at the cake’s flavors.

How to Make Blueberry Lavender Cake

Step 1: Prepare the Cake Pans and Dry Ingredients

Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans so nothing sticks and every slice releases easily. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures an even rise and a smooth crumb throughout every bite.

Step 2: Cream Butter, Oil, and Sugar

In a large bowl, beat the softened butter, oil, and granulated sugar together until the mixture is light and fluffy. This step is where air is incorporated for that dreamy texture, so take your time. Add the eggs one at a time, making sure each is fully incorporated before moving on. Finish this step by stirring in the vanilla extract for a fragrant boost.

Step 3: Combine Wet and Dry Ingredients

Alternately add the dry flour mixture and whole milk into your wet mixture, starting and finishing with flour. This method keeps the batter from overmixing. Remember to toss your blueberries with that tablespoon of flour before folding them in—this trick prevents the berries from sinking to the bottom and ensures they’re perfectly dotted throughout the cake.

Step 4: Bake the Cake

Divide the cake batter evenly between your prepared pans and smooth the tops for an even bake. Place them in the oven and bake for 30 to 35 minutes; your kitchen will fill with the sweetest aroma! You’ll know the layers are ready when a toothpick poked in the center comes out clean. Let the cakes cool for about 10 minutes in the pans, then gently turn them out onto wire racks to finish cooling.

Step 5: Make the Lavender Syrup

While the cakes cool, create the lavender syrup. In a small saucepan, combine water, sugar, and those dried lavender buds. Bring everything to a gentle simmer and stir until the sugar has completely dissolved. Let it steep off the heat for about 10 minutes to deeply infuse that delicate lavender flavor, then strain out the buds and let the syrup cool.

Step 6: Whip Up the Lavender Frosting

In a clean bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with heavy cream, whipping until it’s light and fluffy. Add in vanilla extract and a teaspoon of your homemade lavender syrup. This will create an ethereal, floral buttercream that’s fragrant but never overpowering—just dreamy.

Step 7: Assemble and Decorate Your Blueberry Lavender Cake

Once the cake layers are fully cooled, lightly brush them with lavender syrup to infuse extra moisture and flavor. Place one layer on your serving plate, add a generous coating of buttercream, and top with the second layer. Frost the entire cake, smoothing the icing into gentle swirls or rustic peaks. Finish with a topping of fresh blueberries and a few sprigs of lavender for a whimsical, bakery-worthy effect. Chill for 30 minutes for neat, clean slices.

How to Serve Blueberry Lavender Cake

Garnishes

Decorate the Blueberry Lavender Cake with a scattering of fresh blueberries on top and a few petite lavender sprigs (just be sure they’re food-safe varieties). This simple adornment adds both beauty and a subtle hint of what’s inside—plus, it makes the cake instantly Instagram-worthy at any event.

Side Dishes

While this cake is stunning as the finale to any gathering, it pairs especially well with a pot of fragrant herbal tea or a glass of prosecco. If you’re serving a brunch or afternoon tea, set out a platter of fresh berries and a bowl of softly whipped cream for extra indulgence. The light floral and berry notes make it perfect with fresh fruit salads or lemon sorbet, too.

Creative Ways to Present

For special occasions, try baking the Blueberry Lavender Cake as a classic layer cake, then slice and serve on vintage china for a touch of nostalgia. If you’d like to mix it up, cut the cake into mini squares for a dainty dessert buffet or stack with parchment in mason jars for picnic-ready sweets. Cupcake versions are adorable and allow for easy sharing at larger gatherings!

Make Ahead and Storage

Storing Leftovers

To keep your Blueberry Lavender Cake at its best, cover any leftover slices tightly with plastic wrap or store them in an airtight container in the refrigerator. The cake will stay moist and flavorful for up to 4 days—often getting even more delicious as the floral notes meld with the sweet berries.

Freezing

Both the cake layers and the finished, frosted cake can be frozen. For best results, wrap unfrosted layers tightly and freeze for up to 2 months; just thaw completely before assembling. If you freeze frosted cake, first freeze it uncovered until the icing is firm, then wrap it to prevent freezer burn.

Reheating

While this cake is wonderful straight from the fridge, you can bring slices to room temperature for 20–30 minutes before serving for the softest crumb. If you love warm cake, a quick (10-15 seconds) burst in the microwave perks up any leftover slice. Just watch carefully to avoid melting the frosting!

FAQs

Can I use dried blueberries instead of fresh?

While fresh blueberries offer the best burst of juice and color, you can substitute with dried blueberries in a pinch. Just soak them briefly in hot water to soften before folding into the batter.

Where do I find culinary lavender?

Most specialty markets, natural food stores, or online retailers carry dried culinary lavender. Make absolutely sure the lavender is labeled for food use, as some varieties sold for crafts can be treated or too strong in flavor.

What if I only have one cake pan?

No worries—you can bake one layer at a time, letting the first finish baking and cooling before washing your pan for the second. Keep the batter covered and at room temperature while waiting.

Can I make the Blueberry Lavender Cake dairy-free?

Yes, simply swap in a plant-based butter or margarine, use your favorite non-dairy milk, and choose a dairy-free cream for the frosting. The result is still wonderfully moist and flavorful.

Is the floral flavor very strong in this cake?

Not at all! The lavender is gentle and balanced, especially when paired with sweet blueberries in the Blueberry Lavender Cake. You get just the right amount of aroma and flavor—a treat even for folks new to floral desserts.

Final Thoughts

Once you try this Blueberry Lavender Cake, you’ll understand why it holds a special place in my heart and recipe box. It’s visually stunning and every bite is a happy marriage of berries and blossoms. Give it a whirl for your next occasion—I can’t wait to hear how much you love it!

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