There’s something effortlessly romantic about a cake that smells like spring. This blueberry lavender cake feels like a love letter in dessert form—floral, sweet, and sophisticated.
Don’t let the flavor combo intimidate you. Lavender and blueberry balance beautifully: the floral notes are subtle and fragrant, while the berry brings in freshness and color.
This cake has five easy parts that come together for a show-stopping result, even if you’re not an expert baker.
Lavender in Food—Is That Possible?
Yes, absolutely!
Lavender isn’t just for candles or bath salts. It’s edible, and when used properly, it adds a delicate floral aroma that elevates desserts. The key is to use culinary-grade dried lavender, which is safe and less bitter than the kind used in potpourri.
To use it here, we’ll infuse milk and simple syrup with lavender buds. This brings out the flavor in a gentle, controlled way rather than tossing the buds directly into the batter (which can taste soapy if overdone).
The Five Parts of the Blueberry Lavender Cake
This cake may sound fancy, but each component is surprisingly simple. Here’s the breakdown:
1. The Cake
A fluffy vanilla-lavender sponge made with lavender milk. The crumb is light, tender, and perfectly balanced with floral sweetness.
2. Lavender Soaking Syrup
This syrup keeps the cake moist while adding depth to the lavender flavor. Brush it on each layer after baking.
3. Blueberry Jam
Tart and vibrant, it cuts through the creaminess of the frosting. You can make it from scratch (just cook blueberries, sugar, and lemon juice) or use a good-quality store-bought one.
4. Cream Cheese Buttercream
The cream cheese buttercream pairs beautifully with the floral notes and berry filling. It’s tangy, smooth, and complements well with all the components of this recipe
5. Lavender Milk
This is the secret ingredient for both the batter and buttercream flavoring, adding a delicate aroma that ties everything together.
Tips for Baking and Decorating
If I can give one piece of advice: take your time with the cooling and layering. A still-warm cake will melt the frosting and turn your masterpiece into a slide. Always cool completely before assembling.
When frosting, I like to apply a thin “crumb coat” first. This is a light layer of buttercream that traps crumbs. Chill for 15–20 minutes, then apply your final coat for that clean, bakery-style look.
For decorating, fresh blueberries and a sprinkle of dried lavender look elegant and effortless. You can also drizzle a little blueberry jam over the top for that glossy finish.
Make-Ahead and Storing Tips
This cake actually improves after a day or two because the lavender and berry flavors meld together. You can:
Bake the cakes ahead: Wrap cooled cake layers tightly in plastic and refrigerate for up to 3 days or freeze for up to 2 months.
Store assembled cake: Keep covered in the fridge for up to 4 days. Let it come to room temperature before serving.
Make the frosting ahead: Store in an airtight container in the fridge for up to 3 days. Re-whip before using.
FAQs
Can I use fresh lavender instead of dried?
You can, but it’s harder to control the strength. Fresh lavender tends to be stronger, so use only half the amount.
Can I use frozen blueberries?
Absolutely. Just thaw and drain them well before making the jam or filling.
How do I make this cake more “birthday special”?
Add a simple drip using white chocolate ganache tinted with purple food coloring. Doing so gives the cake a stunning finish and fits well with the lavender theme.
Blueberry Lavender Cake Recipe
Image credit: @inbloombakery_
Ingredients
For the Lavender Milk
- 1 cup whole milk
- 1 teaspoon dried culinary lavender
For the Lavender Syrup
- ½ cup water
- ½ cup sugar
- ½ teaspoon dried lavender
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup lavender milk (from above)
For the Blueberry Jam Filling
- 2 cups blueberries (fresh or frozen)
- ½ cup sugar
- 1 tablespoon lemon juice
For the Cream Cheese Buttercream
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lavender milk
- 1 teaspoon vanilla extract
Instructions
- Make the lavender milk. Warm milk and lavender in a saucepan over low heat for 5 minutes. Let steep 15 minutes, strain, and cool completely.
- Make the lavender syrup. Simmer water, sugar, and lavender for 5 minutes. Strain and cool.
- Make the cake. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternately add the flour mixture and lavender milk until smooth. Divide between pans and bake 30–35 minutes.
- Make the jam. Combine blueberries, sugar, and lemon juice in a saucepan. Cook until thickened, about 10–15 minutes. Cool.
- Make the buttercream. Beat cream cheese and butter until smooth. Add powdered sugar, lavender milk, and vanilla. Beat until fluffy.
- Assemble. Brush each cake layer with lavender syrup, spread with buttercream and jam, then stack. Frost the outside and decorate with blueberries and lavender.
Featured image credit: @joendough
