Ingredients
– 2 ½ cups all-purpose flour
– 2 cups granulated sugar
– 1 cup unsalted butter, softened
– 4 large eggs
– 1 cup buttermilk
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup fresh blueberries (plus extra for decoration)
– 1 tablespoon dried culinary lavender
– 2 cups powdered sugar (for frosting)
– 1 teaspoon vanilla extract
– ½ cup heavy cream (for frosting)
– Blueberry jam (for filling)
Equipment Needed
– 3 9-inch round cake pans
– Mixing bowls
– Electric mixer
– Sifter
– Rubber spatula
– Cooling rack
– Piping bag (for frosting)
– Measuring cups and spoons
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). Grease and flour the three round cake pans to ensure your cakes slide out easily. In a large bowl, cream the softened butter and sugar together until light and fluffy, which usually takes about 2-3 minutes. I love the way the butter and sugar transform into a pale, airy mixture at this stage; it smells wonderful! Once it’s fluffy, add in the eggs one at a time, mixing well after each addition. Don’t forget to scrape down the sides of your bowl to get all that goodness combined. (See the next page below to continue steps…)