Blueberry lavender cake is this yummy dessert that mixes sweet-tart blueberries with a light lavender scent. It dont just taste great, it look real fancy too and plenty of home bakers can’t get enough of it. The cake itself stays moist and soft, and most times you’ll see it with some creamy frosting or glaze that makes it smell even better.
People are talking about blueberry lavender cake more and more because its flavor is kinda special compared to normal cakes. Blueberries give juicy sweetness and a bright color, while lavender adds a little floral twist that makes the cake extra classy. You’ll find it at birthday parties, small get-togethers, and tea time, where it always steals the show with how it looks and tastes.
In this article you’ll learn how to bake your own blueberry lavender cake step by step. We’ll share a full recipe, baking tips, and answers to common questions. Whether you bake all the time or just started, you’re gonna have everything you need to make this cake and wow your friends or family.
What is Blueberry Lavender Cake?
Blueberry lavender cake is a dessert that mixes the bright sweetness of fresh blueberries with the subtle floral taste of culinary lavender. It not only taste unique but also look real pretty, often with a light purple shade from the blueberries and a fluffy texture that makes you wanna dig right in.
The idea of mixing lavender into sweet stuff comes from European cooking, especially from Provence in France where lavender grows everywhere. Bakers over there used lavender in meats and sweets for ages, and someone thought “hey, why not put it in cake?” Now this cake is popular all over, reminding people of warm summer days and cozy gatherings.
Blueberries bring antioxidants and vitamins C and K, so they make the cake a bit healthier too. Lavender adds a fancy aroma that hangs around after each bite. When you put these two together, you get a balance that tickles your taste buds and makes every slice feel special.
Ingredients for Blueberry Lavender Cake
To bake this special cake at home, you need fresh or frozen blueberries and food-grade lavender. But first, gather all the basic baking staples.
Essential Ingredients
- Blueberries: Fresh blueberries gives the best taste and texture, but frozen ones work too when fresh aren’t around. They’re packed with vitamins.
- Lavender: Make sure you use culinary lavender like English lavender. It’s safe to eat and smells sweet. Don’t use garden lavender that might have chemicals.
- Baking Basics: You’ll need flour, sugar, eggs, butter and baking powder. If someone has diet needs, you can swap to gluten-free flour or plant-based milk and egg replacers.
Optional Ingredients
- Extra Flavors: A splash of vanilla extract or some lemon zest can dial up the taste of your cake.
- Icing Ideas: Try cream cheese frosting or a simple glaze – both go great with blueberries and lavender.
Step-by-Step Directions for Making Blueberry Lavender Cake
Baking this cake is pretty fun. Just follow these steps and dont worry if you’re not perfect – it still turns out good.
Preparing the Ingredients
First set your oven to 350°F (175°C). Grease two 9-inch round pans and line ’em with parchment paper so the cake dont stick. Rinse the blueberries in cold water, then pat dry. If you’re using fresh lavender, chop it fine so it mixes in the batter evenly.
Mixing the Batter
In a big bowl, cream 1 cup of softened butter with 1½ cups sugar until it looks light and fluffy. This traps air and makes the cake tender. Add 3 eggs one at a time, mixing after each. In another bowl, whisk 2 cups flour, 2 teaspoon baking powder, and a pinch of salt. Slowly add the dry mix to the butter mix, alternating with 1 cup of milk until it’s just blended.
Folding in the Blueberries and Lavender
Gently fold in the blueberries and lavender. Don’t overmix, or the blueberries will burst and turn the batter blue.
baking the Cake
Divide batter into the two pans evenly. Bake for 25–30 minutes, or until a toothpick in the center comes out mostly clean. Rotate the pans halfway so both bake the same. Let them stay in the pans for 10 minutes after baking, then move them to a rack to cool fully.
Cooling and Frosting
You gotta wait until the cakes are totally cool before frosting, or the frosting will melt. Pick buttercream, cream cheese frosting, or a simple glaze – whichever you like best. Stack one layer, spread some frosting, then put the second layer on top and frost the rest. Add extra blueberries or lavender sprigs for a pretty look.
Tips for the Perfect Blueberry Lavender Cake
Choosing the Right Lavender
Buy food-grade lavender labeled “culinary.” You can find it at specialty stores or online. Keep away from ornamental lavender ’cause it might have pesticides.
Enhancing Flavor
Warm the milk and steep a little lavender in it before adding to the batter. That way you get more of the lavender oils in each bite. Also try adding lemon or orange zest for a bright citrus twist.
Troubleshooting Common Issues
If your cake sinks in the middle, it were probably underbaked or your oven temp vary too much. To avoid a dry cake, dont overbake and use an oven thermometer. If it’s too dense, check you measured right and made the butter-sugar mix fluffy enough. Store covered at room temp up to 3 days, or in the fridge for up to a week.
Serving Suggestions
This cake goes great with tea or coffee at brunch or an afternoon treat. For fancy events, pair it with a light dessert wine or a sparkling drink. Top slices with edible flowers or a dusting of powdered sugar. A scoop of vanilla ice cream or a dollop of whipped cream makes it even better.
Nutritional Information
Each slice has about 250 calories, with around 10g fat, 38g carbs, and 2g fiber. Thanks to blueberries, you get some antioxidants too, so it’s a bit healthier than most cakes.
FAQs about Blueberry Lavender Cake
What is the best way to store blueberry lavender cake?
Keep the cake in an airtight container at room temp for about 3 days. If it’s frosted, put it in the fridge and it last up to a week.
Can I make this cake gluten-free?
Yes, just use a gluten-free flour blend instead of regular flour. Follow the mix instructions on the package to get the right texture.
What other flavors pair well with blueberry and lavender?
Citrus like lemon or orange goes great, plus vanilla, honey, or almond extract can boost the overall taste.
How long does a blueberry lavender cake last?
If stored right, it last up to a week in the fridge and about 3 days at room temp. For longer storage, wrap slices in plastic and freeze them.
Can I use dried lavender instead of fresh?
Sure, dried culinary lavender works fine. Just use about half the amount of dried if the recipe calls for fresh so it dont overpower the cake.
Conclusion
Baking a blueberry lavender cake is fun and you end up with a dessert that looks and tastes amazing. Its unique flavor and simple elegance make it perfect for any party or just a special treat. Give it a try and share your yummy results with friends and family!
Blueberry Lavender Cake
Equipment
- 1 9-inch round cake pan
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 spatula
- 1 cooling rack
- 1 oven
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter Softened
- 3 large eggs
- 0.5 cup milk Optional: Infuse with lavender for added flavor.
- 1 cup fresh blueberries Gently fold into the batter.
- 1 teaspoon dried culinary lavender
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- optional powdered sugar For dusting before serving.
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract and lemon juice.
- In another bowl, whisk together the flour, baking powder, salt, and dried lavender.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined, do not overmix.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely.
- Optional: Dust the cooled cake with powdered sugar before serving.
Leave a Reply