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Blueberry Lavender Cake Recipe
Ben Carraoli

Blueberry Lavender Cake Recipe

I still remember the first time I baked this blueberry lavender cake — 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.
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Total Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.