Next, in a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed butter and sugar, alternating with the buttermilk. This helps to keep everything nice and moist. I usually start and end with the flour mix for the best results. Once everything is well combined, fold in the fresh blueberries and dried lavender gently; I find that folding preserves the beautiful shape of the blueberries.
Divide the batter equally among the prepared cake pans, smoothing the tops before they go into the oven. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The aroma filling my kitchen while these cakes bake is simply divine—sweet, buttery, and lightly floral! Once baked, allow them to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, let’s whip up that dreamy lavender frosting! In a bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium speed until soft peaks form. I recommend using a chilled bowl for this as it helps the cream whip up nicely. Once your cakes are completely cool, it’s time to assemble! Place the first layer on a serving platter, spread a layer of blueberry jam on top, and then add a layer of frosting. Repeat with the second layer and finish with the final layer on top. Frost the top and sides of the cake generously, adding additional blueberries for decoration if you desire.
Pro Tips for Best Results
I tested this recipe three ways regarding the blueberries—fresh, frozen, and even a mix of both. Fresh berries really made the cake pop in flavor and color, while frozen ones tended to make the batter a bit too watery. So, I highly recommend sticking to fresh blueberries for this one! Also, be careful not to over-mix your batter after adding the flour, as this can lead to a denser cake texture. I’ve learned from experience that a gentle fold works wonders.
Another tip is to make sure your butter is at room temperature. I take my butter out a few hours ahead of baking and let it soften naturally to really integrate into the batter. If you’re in a rush, you can cut it into smaller cubes and microwave it for just a few seconds, but make sure it doesn’t melt! Lastly, be patient while the cakes cool. Rushing this step can result in a crumbly disaster when you attempt to frost them.
If you’re feeling adventurous, elevate your frosting by adding a teaspoon of lavender extract for an extra floral kick. It’s a small addition that can yield big flavor rewards, and believe me, everyone will wonder how you made it so special!
Common Mistakes to Avoid
One common mistake I’ve encountered is baking the layers for too long. It’s easy to think more bake time equals a better cake, but I’ve found that checking for doneness a couple of minutes early can save your layers from becoming dry. I like to set a timer and check around the 25-minute mark, just to be safe. After all, who wants a dry cake? (See the next page below to continue…)