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Blueberry Lavender Cake Recipe
Ash Tyrrell

Blueberry Lavender Cake Recipe

The first time I baked this blueberry lavender cake, 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
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Total Time 1 hour 5 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

  • 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.