I made a Lemon Lavender Blueberry Cake using butter that is 85% butterfat, and there’s a single surprising secret in the recipe that I’m finally ready to share.

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I never thought a cake could make me pause mid-slice, but my Delicious Blueberry Lemon Lavender Cake does just that. What’s the secret?

Unsalted butter 85% butterfat that somehow turns every bite silky and impossible to forget. Bright pockets of fresh blueberries pop through the crumb, and a whisper of lavender lifts the whole thing into something a little unexpected.

I kept thinking of it as a Blueberry Lemon Cake Recipe that refuses to be ordinary, or maybe just my own Lemon Lavender Blueberry Cake obsession. If you like surprises, you’ll want to try a slice and see what I mean.

Ingredients

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Butter brings rich fat, creaminess and flavor, mostly fat, few proteins
Granulated sugar gives bulk and sweetness, mainly simple carbs, no fiber
Eggs bind, add protein, structure and moisture, yolks add richness
Lemon zest and juice brighten flavor with acid, adds vitamin C
All purpose flour gives structure, carbs and gluten, makes cake tender
Sour cream adds moisture, tangy fat, makes crumb soft and richer
Dried lavender adds floral perfume, tiny bitter notes, use sparingly
Fresh blueberries bring bursts of juicy sweetness, fiber and antioxidants
Powdered sugar glaze adds sweet sheen, mostly simple carbs, optional lemon

Ingredient Quantities

1 cup (227g) unsalted butter 85% butterfat, softened

1 1/2 cups (300g) granulated sugar

3 large eggs, room temp

2 teaspoons pure vanilla extract

2 tablespoons lemon zest (about 2 lemons)

3 tablespoons fresh lemon juice

2 1/2 cups (312g) all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 cup (240g) full fat sour cream, room temp

1 tablespoon dried culinary lavender, lightly crushed

2 cups (250g) fresh blueberries, gently tossed with 1 tablespoon flour

For the glaze: 1 to 1 1/2 cups (120-180g) powdered sugar

For the glaze: 2 to 3 tablespoons fresh lemon juice

For the glaze: 1 teaspoon vanilla extract (optional)

Optional garnish: extra blueberries, a little extra lemon zest and a tiny pinch of dried lavender

How to Make this

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1. Preheat your oven to 350°F (175°C); grease and flour a 9-inch round cake pan or a 9×5 loaf pan and line the bottom with parchment if you want an easy release.

2. Put 1 cup (240g) full fat sour cream in a small bowl and stir in 1 tablespoon dried culinary lavender that’s been lightly crushed, let it sit for 10 minutes so the lavender blooms and flavors the sour cream.

3. In the bowl of a stand mixer or with a hand mixer, cream 1 cup (227g) unsalted butter 85% butterfat (softened) with 1 1/2 cups (300g) granulated sugar until light and fluffy, about 3 to 5 minutes; don’t skimp on creaming, it gives the cake lift.

4. Add 3 large room temp eggs one at a time, beating after each until incorporated, then mix in 2 teaspoons pure vanilla extract, 2 tablespoons lemon zest and 3 tablespoons fresh lemon juice — scrape the bowl so everything mixes evenly.

5. Whisk together 2 1/2 cups (312g) all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine sea salt in a separate bowl.

6. Add the dry ingredients to the butter mixture in three additions, alternating with the lavender-sour cream (start and end with the dry ingredients), mixing just until combined so you don’t overwork the batter.

7. Gently fold in the 2 cups (250g) fresh blueberries that were tossed with 1 tablespoon flour; reserve a few berries if you want to press on top before baking.

8. Pour the batter into the prepared pan, smooth the top, add any reserved berries, and bake 45 to 55 minutes until golden and a toothpick comes out with just a few moist crumbs (loaf pans may need a few extra minutes); tent with foil if it’s browning too fast.

9. Cool the cake in the pan 15 minutes, then turn out onto a wire rack to cool completely before glazing.

10. For the glaze whisk 1 to 1 1/2 cups (120-180g) powdered sugar with 2 to 3 tablespoons fresh lemon juice until pourable, stir in 1 teaspoon vanilla extract if you like, then drizzle over the cooled cake and garnish with extra blueberries, a little extra lemon zest and a tiny pinch of dried lavender.

Equipment Needed

1. 9-inch round cake pan or a 9×5 loaf pan plus parchment paper for easy release
2. Stand mixer or a hand mixer (you can do it by hand but it takes longer)
3. Mixing bowls: one small for the lavender-sour cream and one large for the batter
4. Measuring cups and spoons, and a kitchen scale if you’ve got one
5. Microplane or fine grater for lemon zest and a citrus reamer/juicer for the lemon juice
6. Whisk for the glaze and to help combine dry ingredients
7. Rubber spatula and a wooden spoon for folding and scraping the bowl
8. Wire cooling rack and a toothpick to check doneness

FAQ

Q: Can I use frozen blueberries instead of fresh? A: Yes, you can. Keep them frozen and toss them with the 1 tablespoon flour listed so they don't bleed into the batter. Fold them in gently at the end, and expect the bake time to be a few minutes longer, maybe 5 to 10, depending on your oven.

Q: How do I stop the blueberries from sinking to the bottom? A: Tossing the berries in flour is the main trick, and folding them in very gently helps too. You can also spoon the batter into the pan, drop blueberries on top, then lightly push a few down so they stay distributed. Don't overmix the batter, it'll make sinking worse.

Q: Can I cut the sugar or use a substitute? A: You can reduce the granulated sugar by 1/4 cup without wrecking the cake, but the texture and browning will change a bit. If you want a non-sugar substitute, expect a different crumb and maybe a denser cake. I wouldn't swap in liquid sweeteners without adjusting the wet/dry balance.

Q: Is dried lavender safe to use and can I use fresh lavender? A: Use culinary dried lavender like the recipe says. It's more concentrated and easier to control. Fresh lavender can be grassy and may change the texture. If you're new to lavender, start with 2 teaspoons not the full tablespoon, you can always add more next time.

Q: How do I know when the cake is done baking? A: The top should be light golden and spring back when you press it gently. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter. If it looks set but the center still seems soft, give it 3 to 5 more minutes and check again.

Q: What's the best way to store or make this ahead? A: Store the unglazed cake at room temp, loosely covered, for 1 to 2 days. With the glaze on, keep it in the fridge up to 4 days. You can freeze slices, wrapped well, for up to 3 months. Thaw in the fridge or at room temp and add a touch more fresh lemon zest before serving if it needs a brightness boost.

Delicious Blueberry Lemon Lavender Cake Recipe Substitutions and Variations

Butter: swap for a neutral oil (canola or grapeseed). Use about 3/4 cup (180 ml) oil for 1 cup (227 g) butter. Cake will be a bit more tender and moist, so dont overmix and check a few minutes earlier when baking.
Sour cream: substitute with full fat plain Greek yogurt, 1:1. Same tang and moisture, just stir it smooth and use room temp so the batter doesnt seize.
Eggs: make “flax eggs” for each egg mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes until gelled. Good binder, gives a slightly denser crumb. Or for a sweeter, fruitier option use 1/4 cup applesauce per egg.
All purpose flour: for a lighter crumb use cake flour trick replace 2 tbsp of every cup of AP flour with 2 tbsp cornstarch, then sift it well. For gluten free use a 1:1 GF baking blend with xanthan gum and keep measurements the same.

Pro Tips

– Cream the butter and sugar longer than you think, like 4 to 5 minutes until the mix is really pale and light. If you skimp here the cake won’t get as fluffy. Also make sure the butter is properly softened but not melty, otherwise it’s greasy and the batter won’t hold air.

– Let the lavender bloom in the sour cream at least 10 minutes, and up to 30 if you want more flavor. Taste a little first, cause lavender can turn soapy if you overdo it, so start conservative. If you don’t like bits in the cake, strain the sour cream before adding it.

– Toss the blueberries with flour like the recipe says and fold them in very gently, only until you don’t see streaks. If you’re using frozen berries, add them frozen straight to the batter, they bleed less and are less likely to sink. Save a few for the top so the cake looks nice when it comes out.

– Cool the loaf completely before glazing or the glaze will run off and make a mess. If your glaze is too thin add a little more powdered sugar, too thick add lemon juice one drop at a time. And if the top browns too fast, tent with foil early, don’t wait until it’s almost burned.

Delicious Blueberry Lemon Lavender Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made a Lemon Lavender Blueberry Cake using butter that is 85% butterfat, and there's a single surprising secret in the recipe that I'm finally ready to share.

Servings

servings

Calories

561

kcal

Equipment: 1. 9-inch round cake pan or a 9×5 loaf pan plus parchment paper for easy release
2. Stand mixer or a hand mixer (you can do it by hand but it takes longer)
3. Mixing bowls: one small for the lavender-sour cream and one large for the batter
4. Measuring cups and spoons, and a kitchen scale if you’ve got one
5. Microplane or fine grater for lemon zest and a citrus reamer/juicer for the lemon juice
6. Whisk for the glaze and to help combine dry ingredients
7. Rubber spatula and a wooden spoon for folding and scraping the bowl
8. Wire cooling rack and a toothpick to check doneness

Ingredients

1 cup (227g) unsalted butter 85% butterfat, softened
1 1/2 cups (300g) granulated sugar
3 large eggs, room temp
2 teaspoons pure vanilla extract
2 tablespoons lemon zest (about 2 lemons)
3 tablespoons fresh lemon juice
2 1/2 cups (312g) all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup (240g) full fat sour cream, room temp
1 tablespoon dried culinary lavender, lightly crushed
2 cups (250g) fresh blueberries, gently tossed with 1 tablespoon flour
For the glaze: 1 to 1 1/2 cups (120-180g) powdered sugar
For the glaze: 2 to 3 tablespoons fresh lemon juice
For the glaze: 1 teaspoon vanilla extract (optional)
Optional garnish: extra blueberries, a little extra lemon zest and a tiny pinch of dried lavender

Directions

Preheat your oven to 350°F (175°C); grease and flour a 9-inch round cake pan or a 9×5 loaf pan and line the bottom with parchment if you want an easy release.
Put 1 cup (240g) full fat sour cream in a small bowl and stir in 1 tablespoon dried culinary lavender that’s been lightly crushed, let it sit for 10 minutes so the lavender blooms and flavors the sour cream.
In the bowl of a stand mixer or with a hand mixer, cream 1 cup (227g) unsalted butter 85% butterfat (softened) with 1 1/2 cups (300g) granulated sugar until light and fluffy, about 3 to 5 minutes; don’t skimp on creaming, it gives the cake lift.
Add 3 large room temp eggs one at a time, beating after each until incorporated, then mix in 2 teaspoons pure vanilla extract, 2 tablespoons lemon zest and 3 tablespoons fresh lemon juice — scrape the bowl so everything mixes evenly.
Whisk together 2 1/2 cups (312g) all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine sea salt in a separate bowl.
Add the dry ingredients to the butter mixture in three additions, alternating with the lavender-sour cream (start and end with the dry ingredients), mixing just until combined so you don’t overwork the batter.
Gently fold in the 2 cups (250g) fresh blueberries that were tossed with 1 tablespoon flour; reserve a few berries if you want to press on top before baking.
Pour the batter into the prepared pan, smooth the top, add any reserved berries, and bake 45 to 55 minutes until golden and a toothpick comes out with just a few moist crumbs (loaf pans may need a few extra minutes); tent with foil if it’s browning too fast.
Cool the cake in the pan 15 minutes, then turn out onto a wire rack to cool completely before glazing.
For the glaze whisk 1 to 1 1/2 cups (120-180g) powdered sugar with 2 to 3 tablespoons fresh lemon juice until pourable, stir in 1 teaspoon vanilla extract if you like, then drizzle over the cooled cake and garnish with extra blueberries, a little extra lemon zest and a tiny pinch of dried lavender.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.