Description
This Blueberry Lavender Cake combines fragrant culinary lavender with juicy blueberries to create a beautifully floral and fruity dessert. The moist cake layers are perfectly complemented by a smooth cream cheese frosting, making it an ideal treat for summer gatherings or special occasions.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1/4 cup neutral oil
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp dried culinary lavender (crushed)
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries (tossed with 1 tbsp flour)
For the Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tsp milk (as needed for consistency)
- Optional: drop of purple food coloring
Instructions
- Prep the Oven and Pans: Preheat your oven to 350°F (177°C). Grease and flour two 8-inch cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly combined.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, beat the softened butter, neutral oil, and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Flavorings: Incorporate eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract and crushed dried culinary lavender for a floral aroma.
- Combine Wet and Dry Alternately: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently to keep the batter light and avoid overmixing.
- Fold in Blueberries: Gently fold in the floured blueberries to distribute them evenly without breaking them up and changing the batter’s texture.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then remove and transfer to wire racks to cool completely before frosting.
- Prepare the Frosting: Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, continuing to beat until the frosting is light and fluffy.
- Flavor and Adjust Frosting Consistency: Stir in vanilla extract and 1 to 2 teaspoons of milk to reach your desired frosting consistency. Add an optional drop of purple food coloring for a subtle hue.
- Frost and Decorate: Once the cakes have fully cooled, spread the cream cheese frosting evenly between the layers and over the top and sides of the cake. Garnish with extra blueberries or a sprinkle of lavender if desired.
Notes
- Ensure you use culinary-grade lavender to avoid any bitterness and for safe consumption.
- For a stronger lavender flavor, steep the crushed lavender in the buttermilk for 15 minutes before straining and using it in the batter.
- The cake layers can be baked ahead of time and frozen well-wrapped to bake your cake on the day needed.
