The first time I baked this Blueberry Lavender Cake Recipe, I honestly wasn’t sure how floral it would taste. I love experimenting with delicate flavors, and lavender had always intrigued me.

After one bite, I knew this cake was something special. The sweet burst of blueberries paired with the soft, aromatic hint of lavender was pure magic. Now, whenever I want to impress guests or simply treat myself, this is the recipe I turn to.

Ingredients

Here’s everything you’ll need to make this blueberry lavender cake, along with helpful tips to get the best results:

2 cups all-purpose flour – Provides structure and softness; make sure to spoon and level for accuracy.
1 ½ teaspoons baking powder – Helps the cake rise evenly and stay fluffy.
½ teaspoon baking soda – Works with acidic ingredients for a tender crumb.
½ teaspoon salt – Enhances all the flavors, especially the blueberries.
¾ cup unsalted butter, softened – Room temperature butter creams better for a light texture.
1 ¼ cups granulated sugar – Sweetens and helps create a delicate crumb.
2 large eggs, room temperature – Bind the batter and add richness.
1 teaspoon vanilla extract – Deepens the flavor and balances the lavender.
1 cup buttermilk – Keeps the cake moist and slightly tangy; don’t substitute regular milk if possible.
1 tablespoon culinary lavender – Use food-grade lavender only; grind lightly for better infusion.
1 ½ cups fresh blueberries – Fresh works best to prevent excess moisture and color bleeding.
1 tablespoon all-purpose flour (for tossing blueberries) – Prevents berries from sinking.

For the glaze (optional but recommended):

1 cup powdered sugar – Creates a smooth, sweet finish.
2–3 tablespoons milk or lemon juice – Adjust for desired consistency.
½ teaspoon lavender extract (optional) – Adds a subtle floral boost.

Note: These ingredient quantities yield one 8-inch or 9-inch round cake, serving approximately 8 slices.

Variations

If you prefer a dairy-free version, substitute the butter with plant-based butter and use almond milk mixed with a teaspoon of vinegar instead of buttermilk. For a gluten-free option, use a 1:1 gluten-free baking flour blend that includes xanthan gum.
To reduce sugar, swap part of the granulated sugar with a natural sweetener like monk fruit baking blend. You can also enhance the flavor with a touch of lemon zest in the batter or add a lemon glaze instead of lavender glaze for a citrus twist. White chocolate chips are another delicious addition if you want a sweeter profile.
You can also enjoy similar comforting flavors in dishes like 15-minute-garlic-sesame-noodles-recipe or try pairing ideas inspired by teriyaki-turkey-rice-bowls-recipe for a full meal experience.

Cooking Time

Here’s how long you’ll need from start to finish:

Prep Time: 20 minutes
Cooking Time: 40–45 minutes
Total Time: About 1 hour 5 minutes

Equipment You Need

Mixing bowls – For combining dry and wet ingredients separately.
Electric mixer – Helps cream butter and sugar to a fluffy texture.
Measuring cups and spoons – Ensures precise measurements.
8-inch or 9-inch cake pan – Holds the batter and shapes the cake.
Parchment paper – Prevents sticking and ensures easy removal.
Wire cooling rack – Allows the cake to cool evenly.

How to Make Blueberry Lavender Cake Recipe?

This cake comes together with simple steps and careful mixing. Follow along and enjoy the process.

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Line the bottom of your cake pan with parchment paper and lightly grease the sides. I always do this step first so the batter can go straight into the oven once mixed.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and culinary lavender. Lightly crushing the lavender between your fingers helps release its oils. This step ensures the floral flavor spreads evenly throughout the cake.

Cream Butter and Sugar

In a separate large bowl, beat the softened butter and granulated sugar until pale and fluffy. This usually takes about 3–4 minutes with an electric mixer. Proper creaming creates air pockets that make the cake soft and tender.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined. Make sure everything is smooth before moving to the next step.

Combine Wet and Dry Mixtures

Add the dry ingredients to the butter mixture in batches, alternating with the buttermilk. Begin and end with the dry ingredients to maintain a stable batter. Mix just until combined to avoid overworking the flour.

Fold in the Blueberries

Toss the blueberries with one tablespoon of flour before gently folding them into the batter. This prevents them from sinking to the bottom. Be gentle to avoid crushing the berries and turning the batter purple.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Add the Glaze

Once the cake is completely cool, whisk together powdered sugar and milk or lemon juice until smooth. Drizzle over the top and let it set before slicing. The glaze adds sweetness and visual appeal.

Additional Tips for Making This Recipe Better

After baking this cake multiple times, I’ve learned a few tricks that really improve the final result:

I always use fresh blueberries because frozen ones release too much moisture and discolor the batter.
I lightly grind the lavender so it blends smoothly and doesn’t feel too strong or gritty.
I let the cake cool completely before glazing to prevent the icing from melting.
I sometimes add lemon zest when I want the flavors to pop even more.
I measure flour carefully because too much can make the cake dense.

How to Serve Blueberry Lavender Cake Recipe?

This cake looks beautiful with a simple drizzle of glaze and a few fresh blueberries on top. I sometimes sprinkle a tiny pinch of dried lavender buds for an elegant finish. A dusting of powdered sugar also adds charm.

Serve it with a cup of tea or coffee for a cozy afternoon treat. It pairs wonderfully with chamomile or Earl Grey tea. For a more indulgent dessert, add a scoop of vanilla ice cream or a dollop of whipped cream on the side.

Nutritional Information

Here’s an approximate breakdown per slice:

Calories: Around 320 kcal
Protein: 4g
Carbohydrates: 48g
Fat: 13g

Values may vary based on ingredient brands and portion size.

Make Ahead and Storage

Storing

Store the cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate it to keep the glaze fresh.

Freezing

Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag. Freeze for up to 2 months for best flavor.

Reheating

Let frozen slices thaw at room temperature for about an hour. Warm slightly in the microwave for 10–15 seconds if desired, but avoid overheating.

Why You’ll Love This Recipe?

This blueberry lavender cake is more than just beautiful—it’s memorable.

It’s unique yet approachable. The lavender adds elegance without overpowering the sweet blueberries.
The texture is soft and moist. Thanks to buttermilk and proper creaming, every bite feels light and tender.
It’s versatile. You can easily make it dairy-free or gluten-free with simple swaps.
It’s perfect for special occasions. I love serving it at brunches, showers, or spring gatherings.
It’s surprisingly easy to make. Even beginner bakers can follow the simple steps confidently.

This blueberry lavender cake recipe brings together fruity sweetness and delicate floral notes in the most delightful way. Whether you’re baking for a celebration or just treating yourself, I promise this cake will become one of your favorites too. Happy baking! 💜🫐

Ash Tyrrell