Go Back

Blueberry Lavender Cake

A moist and fluffy cake dotted with blueberries, enhanced by a hint of aromatic lavender for a delightful floral note.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The foundation for our cake.
  • 1 cup granulated sugar Sweetness to balance the flavors.
  • 1 tablespoon dried culinary lavender The secret ingredient that makes this cake unique.
  • 2 teaspoons baking powder Helps the cake rise beautifully.
  • 1/2 teaspoon salt Enhances overall flavor.
Wet Ingredients
  • 1/2 cup unsalted butter, softened For a rich and moist texture.
  • 2 large eggs Binding or structural elements.
  • 1 cup milk Adds moisture to the batter.
  • 1 teaspoon vanilla extract A warm note that complements the other flavors.
Fruit
  • 2 cups fresh blueberries The star of the show!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, sugar, lavender, baking powder, and salt until well combined.
  3. In another bowl, beat together the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then stir in the milk and vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Gently fold in the fresh blueberries, being careful not to break them.
  7. Pour the batter into the prepared cake pan and spread evenly.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Remove from the oven and let the cake cool for about 10 minutes before removing it from the pan.
  3. Allow it to cool completely on a wire rack before frosting or serving.

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. For reheating, microwave for a few seconds or warm in an oven preheated to 350°F (175°C) for about 10 minutes.