Oh my goodness, I can’t wait to share my love for this blueberry lavender cake! The first time I tasted it was at a cozy summer gathering, and I was instantly captivated by the delightful combination of sweet blueberries and fragrant lavender. It’s like a gentle breeze of floral notes dancing with bursts of juicy blueberries in every bite. Trust me, once you experience this cake, it’ll become your go-to dessert for any occasion! I love making it for birthdays, brunches, or just when I’m craving something special. The colors are beautiful, and the flavors? Divine! Let’s dive into how you can create this delightful masterpiece at home. You won’t regret it!

Ingredients List

Here’s what you’ll need to whip up this scrumptious blueberry lavender cake. I promise, these ingredients are simple and straightforward, but together they create a flavor explosion! Let’s get to it:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened to room temperature
1 cup blueberries, fresh or frozen (but fresh is my favorite for that burst of flavor!)
1/4 cup dried lavender (make sure it’s culinary-grade, trust me on this!)
1 cup milk
3 large eggs
2 teaspoons baking powder
1/2 teaspoon salt

Remember, using fresh ingredients makes a world of difference! So gather these goodies, and let’s turn them into something magical.

How to Prepare Blueberry Lavender Cake

Now that we’ve gathered our ingredients, it’s time to bring this blueberry lavender cake to life! I promise, the steps are easy to follow, and before you know it, your kitchen will be filled with the most amazing aromas. Let’s get baking!

Step-by-Step Instructions

First things first, preheat your oven to 350°F (175°C). This is super important, so don’t skip it! We want our cake to bake evenly and beautifully.
While your oven is warming up, grab a mixing bowl and combine the flour, baking powder, and salt. Whisk them together until well mixed. This helps ensure an even rise!
In a separate bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. You’ll want to use an electric mixer for this—trust me, it makes it so much easier!
Next, add the eggs one at a time, mixing well after each addition. This helps to keep everything nice and smooth.
Now, it’s time to alternate adding the flour mixture and milk to the butter mixture. Start with a little flour, then some milk, mixing until just combined. Repeat this until everything is in the bowl. Don’t overmix—it’s okay if a few lumps remain!
Gently fold in those gorgeous blueberries and the culinary-grade dried lavender. Be careful not to crush the blueberries; we want those juicy bursts of flavor in every bite!
Pour the batter into a greased cake pan, spreading it out evenly. I like to use a 9-inch round pan, but whatever you have will work!
Pop it in the oven and bake for 30-35 minutes. To check for doneness, insert a toothpick in the center; if it comes out clean, you’re golden!
Once it’s baked to perfection, let your cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Patience is key here; it’ll be worth the wait!

And there you have it! A simple yet delightful journey to making your very own blueberry lavender cake. I can’t wait for you to taste it!

Why You’ll Love This Recipe

Let me tell you, there are so many reasons to adore this blueberry lavender cake! It’s not just about the delicious flavors, but the whole experience of making and sharing it. Here’s why you’ll want to whip it up again and again:

Quick Preparation: With just 15 minutes of prep time, you’ll have a delightful cake ready to bake in no time!
Unique Flavor Combination: The sweet blueberries paired with the floral notes of lavender create a taste that’s both refreshing and comforting.
Perfect for Any Occasion: Whether it’s a birthday, brunch, or a cozy weeknight dessert, this cake fits right in. It’s versatile enough to impress at any gathering!
Easy to Make: The straightforward steps make it beginner-friendly. You don’t need to be a pro baker to achieve delicious results!
Visually Stunning: The vibrant color of the blueberries against the soft, lavender-infused cake makes for a beautiful presentation that will wow your guests.
Delicious Leftovers: Trust me, this cake tastes even better the next day! It’s perfect for enjoying with your morning coffee or as a sweet afternoon pick-me-up.

Seriously, once you try this recipe, I’m sure it’ll find a cozy spot in your recipe rotation. You’re going to love it!

Tips for Success

Getting the perfect blueberry lavender cake is all about those little details! Here are my top tips to ensure your cake turns out beautifully every time:

Use Fresh Ingredients: When it comes to blueberries and lavender, fresh is always best! If you can, opt for fresh blueberries for that juicy burst of flavor. And make sure your lavender is culinary-grade so it’s safe and delicious.
Don’t Overmix: Once you add the flour mixture to the wet ingredients, mix just until combined. Overmixing can lead to a dense cake, and nobody wants that! A few lumps are perfectly fine.
Check for Doneness: Ovens can vary, so keep an eye on your cake. Start checking for doneness a few minutes before the 30-minute mark. A toothpick should come out clean, but a few moist crumbs are okay!
Enhance the Lavender Flavor: If you want a stronger lavender flavor, try steeping the dried lavender in the milk for about 15-20 minutes before adding it to the batter. Just strain it out before mixing in the milk.
Cool Completely: Make sure to let your cake cool completely before frosting or serving. This helps the flavors to settle and also prevents any frosting from melting!
Pair it Right: I love serving this cake with a dollop of whipped cream or a light lavender-infused glaze for an extra touch of sweetness. It elevates the whole dessert experience!

Follow these tips, and you’ll be well on your way to baking a blueberry lavender cake that’s not just good, but absolutely spectacular. Happy baking!

Variations on Blueberry Lavender Cake

One of the best things about this blueberry lavender cake is how versatile it is! You can easily mix things up and tailor it to your taste or the season. Here are a few fun variations that I think you should definitely try:

Mixed Berries: Swap out the blueberries for a mix of your favorite berries! Strawberries, raspberries, or blackberries would all add their own unique twist and burst of flavor.
Citrus Zing: Add some lemon or orange zest to the batter for a zesty kick! The citrus pairs beautifully with the floral notes of lavender and brightens up the cake.
Herbal Infusions: Experiment with other herbs! Try swapping lavender for fresh mint or rosemary for a completely different flavor profile. Just be sure to adjust the amount based on the herb’s strength.
Nutty Goodness: Fold in some chopped nuts like almonds or pecans for added texture and crunch. They bring a delightful contrast to the soft cake.
Flavorful Frostings: Get creative with your frostings! A cream cheese frosting or a delicate lavender-infused glaze can take this cake to the next level. You can even top it with a light whipped cream to complement the flavors.
Layered Delight: Make it a layered cake by doubling the recipe and stacking two cakes with frosting or whipped cream in between. It’s perfect for special occasions and looks so impressive!

Feel free to mix and match these ideas or even come up with your own! The sky’s the limit when it comes to making this blueberry lavender cake uniquely yours. Enjoy the process and happy baking!

Storage & Reheating Instructions

Now that you’ve made this delicious blueberry lavender cake, you might be wondering how to keep those delightful leftovers fresh! Don’t worry, I’ve got you covered with some simple storage and reheating tips.

To store, make sure your cake is completely cooled, then wrap it tightly in plastic wrap or foil. Alternatively, you can place it in an airtight container to keep it fresh and moist. If stored properly, the cake will last for about 3-4 days at room temperature, or you can pop it in the fridge for up to a week. Just be sure to bring it back to room temperature before serving, as it tastes best that way!

If you want to keep it longer, you can freeze the cake! Just slice it into individual pieces, wrap each slice in plastic wrap, and then store them in a freezer-safe bag. It should last for up to 2-3 months in the freezer. When you’re ready to indulge again, simply thaw a slice in the fridge overnight or let it sit at room temperature for a couple of hours.

When it comes to reheating, I suggest using the microwave for just a few seconds—about 10-15 seconds should do the trick to warm it up without drying it out. You can also pop it in a 350°F (175°C) oven for about 5-10 minutes if you prefer a little warm crust. Just keep an eye on it to ensure it doesn’t overheat!

Enjoy your cake, whether it’s fresh or from the fridge—every bite is still a treat!

Nutritional Information Disclaimer

Just a quick note before you dig in! The nutritional values for this blueberry lavender cake can vary based on the specific ingredients and brands you choose. As a general guideline, here’s an estimate of what you can expect per slice:

Calories: 250
Fat: 10g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 150mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 15g
Protein: 4g

Keep in mind that these numbers are just estimates and can change based on what you use. So, feel free to adjust as needed and enjoy every delicious bite of your cake without worry!

FAQ About Blueberry Lavender Cake

Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just fine in this blueberry lavender cake. Just make sure to add them straight from the freezer to prevent them from getting mushy. They’ll thaw while baking and still give you those juicy bursts of flavor!

What can I substitute for lavender if I don’t have any?
If you can’t find lavender, don’t worry! You can try using a bit of lemon zest or even a hint of vanilla extract for a different flavor profile. It won’t be the same, but it’ll still be delicious!

How can I tell when my cake is done baking?
Great question! The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready to come out of the oven. If it’s still wet, give it a few more minutes and check again!

Can I make this cake ahead of time?
Yes! This blueberry lavender cake is perfect for making in advance. You can bake it a day or two ahead and store it wrapped in plastic wrap at room temperature. Just remember to let it cool completely before wrapping to keep it nice and moist!

What’s the best way to serve this cake?
I love serving it with a dollop of whipped cream or a light glaze! You could also add fresh berries on top for an extra special touch. It’s perfect for brunches, tea parties, or even just a cozy evening treat!

Blueberry Lavender Cake: 7 Reasons to Love This Delightful Treat

Author: Lisa
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A delightful cake infused with blueberry and lavender flavors.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup blueberries, fresh or frozen
1/4 cup dried lavender
1 cup milk
3 eggs
2 tsp baking powder
1/2 tsp salt

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix flour, baking powder, and salt.
In another bowl, cream the butter and sugar until light.
Add eggs one at a time, mixing well.
Alternate adding the flour mixture and milk, mixing until smooth.
Fold in blueberries and lavender gently.
Pour the batter into a greased cake pan.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let the cake cool before serving.

Notes

Store leftovers in an airtight container.
For a stronger lavender flavor, steep dried lavender in milk before adding.
Pair with whipped cream for serving.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: blueberry lavender cake

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