Blueberry Lavender Cake
This delightful Blueberry Lavender Cake combines the sweet, juicy flavor of blueberries with the delicate floral notes of lavender. Perfect for a spring or summer gathering, this cake is moist, flavorful, and sure to impress your guests.
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.
Notes
For added flavor, you can infuse the milk with lavender by gently heating it with dried lavender and straining before using. This cake is delicious served with whipped cream or a scoop of vanilla ice cream. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.