This lemon blueberry lavender cake is soft and moist, has the perfect crumb, bursting with fresh flavor, and isn’t too sweet. This cake is mouthwatering and oh so delicious. Perfect for spring and summer months!
Spring is almost here, so it’s lemon & blueberry’s time to shine and this cake also has lavender base note. The floral note harmoniously pairs well with the sweet berries and tangy lemon making this cake absolutely irresistible!
Each cake layer is frosted generously with blueberry lavender compote and cream cheese frosting makes every bite of this cake full of blueberries, hints of lemon and lavender, and creamy cream cheese. This is the perfect berry-filled cake for any and all occasions, especially in spring and summer months. It’s simpler to make than you’d think, and oh so very pretty.
WHY YOU’LL LOVE THIS LEMON BLUEBERRY LAVENDER CAKE
- This cake is worth turning on your oven!
- Soft, moist, has the perfect crumb, and isn’t too sweet.
- This lemon blueberry lavender cake is full of fresh flavor!
- The perfect berry-filled cake for any and all occasions, especially in spring and summer months!
INGREDIENTS NEEDED & NOTES
Blueberry – The star flavor! You’ll need this to make the compote. You can use fresh or frozen blueberries. make sure your blueberries are clean, but frozen ones do not need to be thawed before adding them to the batter.
Lemon – Necessary ingredients when making a fresh berry cake! Make sure the lemons are fresh. You’ll be using both the zest and the juice for lots of the best lemon flavor.
Lavender – You’ll need lavender tea buds to give this cake a bright and fresh floral flavor!
Milk – Make sure you use full-fat whole milk. You’ll need this to make the frosting
Sour cream – Adds moisture and acidity for a tender cake crumb. You can replace this with greek yogurt. Make sure your sour cream are at room so it can blend nicely with other ingredients.
Cream cheese – Grab that original full-fat cream cheese, not the cream cheese spread. It has the best flavor and texture.
Unsalted butter – To make the frosting! Make sure your butter is at room temperature to ensure it beats up light and fluffy!
Egg – 6 large eggs is what you will need for this recipe. Eggs gives the cake structure and adds moisture. Make sure your eggs are at room temperature to prevent your batter from seizing.
Neutral oil – You can use any neutral flavored oil, but we usually use canola oil!
Flour – No fancy flour needed, you’ll just need a regular all-purpose flour.
Cornstarch – To thicken up the blueberry compote.
Leavening agent – This recipe uses baking powder and baking soda. They gives this lemon blueberry lavender cake the perfect rise.
Sugar – This recipe uses regular granulated sugar to make the cake and compote, and powdered sugar (confectioner’s sugar) to make the frosting.
Vanilla – Add just a hint of vanilla flavor to every baked good.
Salt – Balances the sweetness. All sweet treats need a little salt to cut any cloying sweetness.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- Three 8-inch round cake pans
- Electric mixer (stand mixer or a hand-held mixer)
- Rubber spatula
- Offset spatula
- Parchment paper
- mixing bowls
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS LEMON BLUEBERRY LAVENDER CAKE
(Be sure to check the printable recipe card below)
Lemon Lavender Cake:
300g (1+1/4 cups) canola oil
2 tablespoons lavender buds
500g (4 cups) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
450g (2+1/4 cups) granulated sugar
zest of 2 lemon
4 large eggs
2 egg yolk
360g (1+1/2 cups) sour cream
2 teaspoons vanilla extract
Frosting and Filling:
1 cup blueberry lavender compote
339g (3 sticks) unsalted butter
113g (4oz) cream cheese
375g (3 cups) powdered sugar
3-4 tablespoons milk
STEP 1 – Make the Blueberry Lavender Compote
Make sure your blueberries are clean! I usually place the berries in a colander and dip the colander in a large bowl of clean cold water, then gently rinse the berries as you go. If you’re using frozen blueberries, no need to clean and thaw them.
Place 2 tablespoons of lavender buds in a tea bag. Combine 3 cups of blueberries, lavender buds, fresh lemon juice, lemon zest, sugar, and cornstarch in a large pot. Bring to a boil on medium-high heat, then reduce the heat and simmer over medium heat for about 12 minutes until the blueberries are thick and jammy. Stir occasionally. Then, add the remaining 2 cups of blueberries and cook for another 8 minutes. Remove from heat and allow to cool completely. If you want a thicker consistency, you can add more cornstarch 1 teaspoon at a time. If it’s too thick for you, add more lemon juice or water 1 tablespoon at a time.
STEP 2 – Make the Lemon Blueberry Lavender Cake
Preheat the oven to 360F. Line three 8-inch round cake pans with parchment paper and set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together until well combined. Set aside.
In a different bowl, combine granulated sugar and fresh lemon zest. Rub the zest into the sugar using your fingertips until well incorporated and fragrant. Set aside.
In a medium saucepan, heat the canola oil until hot, then remove from the heat and stir in the lavender buds until fragrant. Leave it until the oil cool completely, then remove the lavender buds by using a strainer.
In the bowl of your stand mixer with a whisk attachment or in a large mixing bowl, combine and whisk together eggs, sour cream, lemon sugar, and vanilla for about 3 minutes on medium speed. Reduce the mixer speed to low, then add in the flour mixture in three additions alternately with lavender oil, whisk until just combined after each addition. Do not over-work the cake batter.
Pour the cake batter evenly into the prepared cake pans, then bake the cakes for about 30 minutes or until a skewer inserted into the center comes out clean. Then, Remove the cakes from the oven and allow them to cool in the pan for about 10 minutes before inverting onto wire racks to cool completely.
STEP 3 – Make the Blueberry Lavender Cream Cheese Frosting
First thing first, make sure your cream cheese and butter are soft and at room temperature. In a large bowl using a handheld or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese and butter together on medium-high speed until creamy and smooth, about 4 minutes. Reduce the mixer speed to medium-low and slowly pour 1/4 cup of blueberry lavender compote. Then, gradually add in the confectioners’ sugar, vanilla extract, and milk (1 tablespoon at a time). Beat everything at medium-low speed for about a minute. Frosting should be soft and creamy, not runny.
STEP 4 – Assemble the Cake
Level off each cake to remove any doming, so the top of your cake is flat and even.
Place one cake onto your serving plate, then spread an even layer of blueberry lavender cream cheese frosting, then evenly spread 3-4 tablespoons of blueberry lavender compote.
Stack the second cake on top and repeat this layering process one more time. Then cover the top and side of your cake with the remaining frosting.
Chill the cake in the fridge for about 2 hours before decorating or serving. You can decorate it with compote, flowers, or fresh thyme. Enjoy the cake!
TIPS FOR MAKING THE BEST LEMON BLUEBERRY LAVENDER CAKE
- Prepare the cake pans! Line 3 8-inch cake pan with parchment paper, grease with soft butter, then sprinkle 3 tablespoons of flour into the bottom of the pan. Cover the cake pans with plastic wrap and shake to coat the pan.
- Make sure all the ingredients are at room temperature. Room-temperature ingredients blend easily and incorporate together to create a smooth batter without flecks of eggs.
- Measure flour correctly. When measuring the flour with cups, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. A kitchen scale is the best option, it’s so much more accurate than cup measurements, that’s why I always write the recipe with grams. 1 cup flour = 125 grams.
- Keep your eyes on the cake while baking. Think of baking times just as suggestions, because every oven is different! The temperature can vary greatly, even when you set it to the same temperature as in the recipe.
HERE’S HOW TO STORE THE LEFTOVERS
This cake makes about 10 to 12 slices. You can enjoy it cold straight from the fridge or at room temperature.
TO STORE AND FREEZE UNFROSTED CAKE:
Allow the cake to cool completely.
Wrap each cake tightly with 2 layers of plastic wrap. You can store the cakes at room temperature overnight, or in the fridge for up to 3 days
To freeze the cake, place each cake in a freezer storage bag and place them on a flat part of your freezer. Freeze for up to 2 months.
TO STORE FROSTED CAKE:
Place the leftover cake in an airtight container and store it in the fridge for up to 5 days. If you want to freeze this cake for later, I recommend cutting it into individual slices. Wrap each slice with layers of plastic wrap, then place it in a freezer-safe container. It will last in the freezer for up to 3 months.
Lemon Blueberry Lavender Cake
This lemon blueberry lavender cake is soft and moist, has the perfect crumb, bursting fresh flavor, and isn't too sweet. This cake is mouthwatering and oh so delicious. Perfect for spring and summer months!
Ingredients
Lemon Lavender Cake
- 300g (1+1/4 cups) canola oil
- 2 tablespoons lavender buds
- 500g (4 cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 450g (2+1/4 cups) granulated sugar
- zest of 2 lemon
- 4 large eggs
- 2 egg yolk
- 360g (1+1/2 cups) sour cream
- 2 teaspoons vanilla extract
Frosting and Filling
- 1 cup blueberry lavender compote
- 339g (3 sticks) unsalted butter
- 113g (4oz) cream cheese
- 375g (3 cups) powdered sugar
- 3-4 tablespoons milk
Instructions
STEP 1 - Make the Blueberry Lavender Compote
Make sure your blueberries are clean! I usually place the berries in a colander and dip the colander in a large bowl of clean cold water, then gently rinse the berries as you go. If you’re using frozen blueberries, no need to clean and thaw them.
Place 2 tablespoons of lavender buds in a tea bag. Combine 3 cups of blueberries, lavender buds, fresh lemon juice, lemon zest, sugar, and cornstarch in a large pot. Bring to a boil on medium-high heat, then reduce the heat and simmer over medium heat for about 12 minutes until the blueberries are thick and jammy. Stir occasionally. Then, add the remaining 2 cups of blueberries and cook for another 8 minutes. Remove from heat and allow to cool completely. If you want a thicker consistency, you can add more cornstarch 1 teaspoon at a time. If it’s too thick for you, add more lemon juice or water 1 tablespoon at a time.
STEP 2 - Make the Lemon Blueberry Lavender Cake
Preheat the oven to 360F. Line three 8-inch round cake pans with parchment paper and set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together until well combined. Set aside.
In a different bowl, combine granulated sugar and fresh lemon zest. Rub the zest into the sugar using your fingertips until well incorporated and fragrant. Set aside.
In a medium saucepan, heat the canola oil until hot, then remove from the heat and stir in the lavender buds until fragrant. Leave it until the oil cool completely, then remove the lavender buds by using a strainer.
In the bowl of your stand mixer with a whisk attachment or in a large mixing bowl, combine and whisk together eggs, sour cream, lemon sugar, and vanilla for about 3 minutes on medium speed. Reduce the mixer speed to low, then add in the flour mixture in three additions alternately with lavender oil, whisking until just combined after each addition. Do not overwork the cake batter.
Pour the cake batter evenly into the prepared cake pans, then bake the cakes for about 30 minutes or until a skewer inserted into the center comes out clean. Then, remove the cakes from the oven and allow them to cool in the pan for about 10 minutes before inverting onto wire racks to cool completely.
STEP 3 - Make the Blueberry Lavender Cream Cheese Frosting
First thing first, make sure your cream cheese and butter are soft and at room temperature. In a large bowl using a handheld or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese and butter together on medium-high speed until creamy and smooth, about 4 minutes. Reduce the mixer speed to medium-low and slowly pour 1/4 cup of blueberry lavender compote. Then, gradually add in the confectioners’ sugar, vanilla extract, and milk (1 tablespoon at a time). Beat everything at medium-low speed for about a minute. Frosting should be soft and creamy, not runny.
STEP 4 - Assemble the Cake
Level off each cake to remove any doming, so the top of your cake is flat and even.
Place one cake onto your serving plate, then spread an even layer of blueberry lavender cream cheese frosting, then evenly spread 3-4 tablespoons of blueberry lavender compote
Stack the second cake on top and repeat this layering process one more time. Then, cover the top and side of your cake with the remaining frosting.
Chill the cake in the fridge for about 2 hours before decorating or serving. You can decorate it with compote, flowers, or fresh thyme. Enjoy the cake!
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Happy Baking!
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