Blueberry Lavender Cake


Indulge your senses in the exquisite harmony of flavors with our delectable Blueberry Lavender Cake. This delightful dessert combines the sweet and tangy taste of blueberries with the delicate floral notes of lavender, resulting in a culinary masterpiece that will enchant your taste buds. In this article, we’ll explore the enchanting world of blueberry lavender cake, share our mouthwatering recipe, and provide tips for creating a dessert that’s sure to impress.

Discover the Allure of Blueberry Lavender Cake: Blueberry Lavender Cake is a culinary delight that captivates with its unique flavor profile and elegant presentation. The juicy bursts of blueberries complement the subtle floral aroma of lavender, creating a perfect balance of sweetness and sophistication. Whether served as a centerpiece at a special occasion or enjoyed as a decadent treat with a cup of tea, this cake is guaranteed to leave a lasting impression.


  • 2 cups fresh or frozen blueberries
  • 2 tablespoons dried culinary lavender
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • Powdered sugar, for dusting (optional)


  1. Prepare Blueberry Lavender Infusion:
    • In a small saucepan, combine the blueberries and dried lavender with 1/2 cup of water. Simmer over low heat for 10-15 minutes, then strain the mixture through a fine-mesh sieve, pressing down on the berries to extract as much liquid as possible. Set aside to cool.
  2. Preheat Oven and Prepare Pan:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  3. Cream Butter and Sugar:
    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add Eggs and Vanilla:
    • Beat in the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.
  5. Combine Dry Ingredients:
    • In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  6. Alternate Adding Ingredients:
    • Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
  7. Fold in Blueberry Lavender Infusion:
    • Gently fold in the cooled blueberry lavender infusion until evenly distributed throughout the batter.
  8. Bake the Cake:
    • Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and Serve:
    • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Serving and Storage Tips for Blueberry Lavender Cake:


  1. Serve Blueberry Lavender Cake at room temperature for the best flavor and texture.
  2. Dust the top of the cake with powdered sugar just before serving for an elegant touch.
  3. Garnish each slice with a few fresh blueberries and a sprig of lavender for a beautiful presentation.
  4. Pair the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
  5. Serve slices of cake with a cup of hot tea or coffee to complement the delicate flavors.


  1. Store leftover Blueberry Lavender Cake in an airtight container at room temperature for up to 2 days.
  2. To prolong freshness, store the cake in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best taste and texture.
  3. Wrap individual slices of cake tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before enjoying.
  4. If storing the cake in the refrigerator, place a piece of parchment paper or wax paper between layers to prevent sticking.
  5. For longer storage, consider freezing the cake whole. Wrap it in several layers of plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Variations of Blueberry Lavender Cake:

1. Lemon Blueberry Lavender Cake:

  • Add the zest of one lemon to the cake batter for a burst of citrus flavor. Drizzle a lemon glaze over the cooled cake for an extra tangy kick.

2. Almond Blueberry Lavender Cake:

  • Substitute almond extract for the vanilla extract in the cake batter. Fold in a handful of sliced almonds along with the blueberry lavender infusion for added crunch and nuttiness.

3. Coconut Blueberry Lavender Cake:

  • Stir shredded coconut into the cake batter for a tropical twist. Top the cooled cake with a coconut cream cheese frosting and sprinkle with toasted coconut flakes for extra flavor and texture.

4. Honey Lavender Blueberry Cake:

  • Replace granulated sugar with honey in the cake batter for a natural sweetness. Brush the cooled cake with a honey syrup infused with lavender for an extra hint of floral flavor.

5. Gluten-Free Blueberry Lavender Cake:

  • Use a gluten-free flour blend in place of all-purpose flour to make the cake gluten-free. Ensure all other ingredients are also gluten-free, and adjust baking time as needed.


1. Can I use frozen blueberries instead of fresh ones?

  • Yes, you can use frozen blueberries in this recipe. However, keep in mind that frozen blueberries may release more moisture during baking, potentially affecting the texture of the cake.

2. Can I use culinary lavender from my garden?

  • Yes, you can use culinary lavender from your garden. Just make sure it’s free from pesticides and suitable for culinary use. Adjust the amount according to your preference for lavender flavor.

3. Can I omit the lavender if I don’t like the flavor?

  • Yes, you can omit the lavender if you prefer. The cake will still be delicious with just the blueberry flavor.

4. How do I prevent the blueberries from sinking to the bottom of the cake?

  • To prevent the blueberries from sinking, toss them in a tablespoon of flour before folding them into the batter. This helps them adhere to the batter and distribute evenly throughout the cake.

5. Can I use lavender essential oil instead of dried lavender?

  • While lavender essential oil is potent and should be used sparingly, you can add a drop or two to the cake batter for extra flavor. Make sure it’s food-grade and suitable for consumption.

6. Can I make this cake vegan?

  • Yes, you can make this cake vegan by substituting butter with vegan margarine or coconut oil, eggs with a flax or chia egg substitute, and dairy milk with plant-based milk such as almond or soy milk.

7. How do I know when the cake is done baking?

  • The cake is done baking when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. The top of the cake should also spring back when gently pressed.

8. Can I use lavender syrup instead of infusing the blueberries with lavender?

  • Yes, you can use lavender syrup instead. Simply drizzle it over the cooled cake for a fragrant and flavorful finish.

9. Can I use other berries instead of blueberries?

  • Yes, you can use other berries such as raspberries, blackberries, or a combination of berries in place of blueberries for a different flavor profile.

10. Can I bake this cake in a different pan size?

  • Yes, you can bake this cake in different pan sizes. Adjust the baking time accordingly and keep an eye on the cake to ensure it doesn’t overbake or underbake.


Blueberry Lavender Cake is a culinary masterpiece that delights the senses with its exquisite flavor and aroma. Whether enjoyed as a decadent dessert or a special treat for afternoon tea, this cake is sure to leave a lasting impression on anyone who tries it. With its simple yet sophisticated flavor combination, it’s the perfect way to elevate any occasion. Try our mouthwatering recipe today and experience the enchantment of Blueberry Lavender Cake for yourself.

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