Do Share Recipe

I still remember the first time I baked this Blueberry Lavender Cake Recipe — the airy texture, fragrant lavender, and juicy berries completely won me over. After mixing the batter and smelling that wonderful aroma, I knew this dessert was special.

Every bite felt like a perfect balance of fruity sweetness and gentle floral notes. I instantly pictured serving it at a spring brunch or sunset dinner gathering. Trust me, once you try this recipe, it will become one of your favorite cakes to make and share!

Ingredients

Below are all the ingredients you’ll need to make this Blueberry Lavender Cake. I’ve added helpful tips to explain why each ingredient matters.

Note: Recipe makes 1 full cake.

1 ½ cups unsalted butter, room temperature – Soft butter creates a light, tender crumb.
2 cups granulated sugar – Balances the tart blueberries and enhances flavor.
3 whole eggs + 3 egg yolks – Adds richness and structure to the cake.
1 teaspoon vanilla extract – Boosts overall flavor.
3 cups + 2 tablespoons cake flour – Keeps the cake soft and fluffy.
1 ½ teaspoons baking powder – Helps the cake rise properly.
⅛ teaspoon baking soda – Supports texture and balance.
½ teaspoon salt – Enhances sweetness and depth.
1 cup 2% milk – Adds moisture and smooth consistency.
1 ¼ cups fresh blueberries – Use fresh berries to avoid excess moisture and color bleeding.
¼ cup water + ¼ cup sugar + 2 tablespoons dried culinary lavender – Used to make fragrant lavender syrup.
1 cup unsalted butter + 2 ½ cups confectioners’ sugar + 2 tablespoons milk + 15 fresh blueberries – For the blueberry buttercream frosting.

Variations

Want to customize this cake? Here are some easy options:

Dairy-free version: Use plant-based butter and milk alternatives.
Lower-sugar option: Replace sugar with a baking-friendly sugar substitute.
Stronger lavender flavor: Adjust the amount of dried lavender to your preference.
Citrus twist: Add lemon zest to the batter or frosting for brightness.
Mixed berry version: Replace part of the blueberries with raspberries or blackberries.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes

Equipment You Need

Round cake pans – For baking even layers.
Stand mixer – Makes creaming butter and sugar easier.
Hand mixer – Helps prepare smooth frosting.
Offset spatula – Ideal for spreading frosting evenly.

How to Make Blueberry Lavender Cake Recipe

Prepare the Cake Batter

First, preheat the oven and prepare your cake pans by greasing and lining them. In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs and vanilla, mixing until fully combined. Gradually add the dry ingredients and milk, alternating between them, until the batter becomes smooth and creamy. Gently fold in the fresh blueberries to keep them evenly distributed.

Bake and Cool

Divide the batter evenly between the prepared pans. Bake until the cakes turn golden and a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for a short time before transferring them to a wire rack. Let them cool completely before frosting to prevent melting.

Make the Lavender Syrup and Frosting

To prepare the syrup, simmer water, sugar, and dried lavender together. Let it steep so the floral flavor infuses the mixture, then strain and cool it. For the buttercream, beat the butter until creamy, gradually add powdered sugar and milk, and mix in mashed blueberries until smooth and lightly colored.

Assemble the Cake

Brush each cooled cake layer with lavender syrup to enhance moisture and flavor. Spread a generous layer of blueberry buttercream on the first layer, then place the second layer on top. Frost the entire cake evenly and decorate as desired. Chill slightly before serving for clean slices.

For a beautiful dinner or celebration spread, this cake pairs wonderfully after a main dish like Prime Rib Roast Recipe or alongside comforting recipes such as Osso Buco With Gremolata Recipe.

Additional Tips for Making This Recipe Better

I always make sure the butter and eggs are at room temperature for smoother mixing.
I lightly coat blueberries in flour so they don’t sink to the bottom.
I let the lavender syrup fully cool before brushing it on the cake.
I chill the cake briefly before slicing to get clean, professional-looking pieces.
I taste the frosting before spreading it to adjust sweetness if needed.

How to Serve Blueberry Lavender Cake?

Serve this cake at room temperature for the best flavor. I like to decorate the top with fresh blueberries and a few dried lavender buds for a beautiful presentation. A light dusting of powdered sugar also adds elegance. This cake pairs wonderfully with tea, coffee, or even sparkling lemonade for celebrations.

Nutritional Information

Approximate values per serving:

Calories: ~900
Protein: ~8 g
Carbohydrates: ~110 g
Fat: ~49 g

Make Ahead and Storage

Storing

Store the cake in an airtight container in the refrigerator. It stays fresh for up to 5 days. Bring it to room temperature before serving for the best taste.

Freezing

You can freeze individual slices wrapped tightly in plastic wrap. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

Reheating

To enjoy slightly warm, microwave a slice for 10–15 seconds. This softens the frosting and enhances flavor.

Why You’ll Love This Recipe?

Here’s why this cake is truly special:

Elegant flavor combination – The mix of blueberries and lavender creates a unique dessert experience.
Moist and tender texture – The syrup keeps every layer soft and flavorful.
Great for special occasions – Perfect for birthdays, brunches, or celebrations.
Customizable recipe – Easy to adapt for dietary preferences.
Beautiful presentation – The soft purple tones make it visually stunning.

Ben Carraoli