Blueberry Chocolate Lavender Cake is a beautifully aromatic dessert that blends the rich depth of chocolate, the brightness of blueberries, and the floral elegance of lavender. Each bite delivers a unique and balanced flavor, making this cake ideal for special occasions or when you want something delightfully different.
Why You’ll Love This Recipe
This cake is not only visually stunning but also full of sophisticated flavor. The combination of cocoa, berries, and lavender creates a layered taste experience—decadent, fresh, and subtly floral. Paired with a creamy blueberry-lavender frosting, it’s a showstopping treat for tea parties, birthdays, or elegant gatherings.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
all-purpose flour
unsweetened cocoa powder
baking powder
baking soda
salt
culinary lavender, finely ground
unsalted butter, softened
sugar
large eggs
vanilla extract
buttermilk
fresh or frozen blueberries
mini chocolate chips
For the Lavender Blueberry Frosting:
butter, softened
cream cheese
powdered sugar
blueberry puree
lavender extract or ground culinary lavender
directions
Step 1: Prepare the Pans and Preheat Oven
Preheat the oven to 350°F (175°C).
Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and finely ground lavender.
Step 3: Cream Butter and Sugar
In a separate bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients in thirds, alternating with the buttermilk.
Begin and end with the dry mixture, mixing just until incorporated.
Step 5: Fold in Blueberries and Chocolate Chips
Gently fold in the blueberries and mini chocolate chips, being careful not to overmix.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Frosting
In a bowl, beat the softened butter and cream cheese until smooth and fluffy.
Gradually add the powdered sugar.
Mix in the blueberry puree and lavender extract (or ground lavender) until the frosting is smooth and lightly tinted.
Step 8: Assemble the Cake
Once the cakes are fully cooled, spread a layer of frosting over the first cake.
Place the second cake on top and frost the top and sides.
Decorate with extra blueberries, lavender buds, or a drizzle of melted chocolate if desired.
Servings and timing
This recipe yields 12 servings.
Prep time: 25 minutes
Cook time: 35 minutes
Cooling and assembly: 1 hour
Total time: About 2 hours
Variations
Lavender Milk Soak: Brush the cake layers with lavender-infused milk before frosting for enhanced flavor.
Gluten-Free: Substitute the flour with a 1:1 gluten-free baking blend.
Lemon Touch: Add lemon zest to the batter or frosting for a citrusy lift.
More Fruit: Layer sliced strawberries or raspberries between the cake layers.
Vegan Option: Use dairy-free butter, plant-based cream cheese, and flax eggs.
storage/reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days.
Let slices come to room temperature before serving for best texture.
Freeze unfrosted cake layers, wrapped tightly, for up to 2 months. Thaw in the refrigerator before frosting.
Avoid microwaving the frosted cake to prevent melting the icing.
FAQs
Can I use dried lavender straight from the garden?
Only culinary-grade lavender should be used for safe consumption and best flavor.
What kind of blueberries work best?
Fresh blueberries are ideal, but frozen blueberries can also be used—do not thaw before mixing into the batter.
Can I use a different frosting?
Yes, a simple cream cheese frosting or a chocolate ganache works well too.
How strong is the lavender flavor?
It’s subtle—enough to be floral but not overpowering. Adjust to taste with caution.
Can I make this as a sheet cake?
Yes, bake in a 9×13-inch pan for about 35–40 minutes, adjusting for doneness.
How do I make blueberry purée?
Blend fresh or thawed frozen blueberries until smooth. Strain if you prefer a smoother texture.
Can I omit the chocolate chips?
Yes, the cake will still be rich and flavorful without them.
Is buttermilk necessary?
Buttermilk adds moisture and tenderness. You can substitute with milk plus 1 tablespoon of vinegar or lemon juice.
Can I prepare the cake layers in advance?
Yes, bake and cool the layers, then wrap and refrigerate for up to 2 days or freeze for longer storage.
How do I prevent the blueberries from sinking?
Toss them lightly in flour before folding into the batter to help distribute evenly.
Conclusion
Blueberry Chocolate Lavender Cake is a unique and elegant dessert that delivers a refined combination of rich chocolate, floral lavender, and juicy blueberries. Whether you’re celebrating a special occasion or simply looking to elevate your baking game, this beautifully layered cake offers a memorable flavor profile that’s as stunning as it is delicious.
Blueberry Chocolate Lavender Cake
- Total Time: 55 minutes
- Yield: 10–12 slices
- Diet: Vegetarian
Description
This Blueberry Chocolate Lavender Cake blends rich chocolate, juicy blueberries, and aromatic lavender into a beautifully unique dessert. Topped with a luscious blueberry-lavender cream cheese frosting, it’s a floral, fruity, and indulgent cake perfect for special occasions.
Ingredients
For the Cake:
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1 3/4 cups all-purpose flour
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3/4 cup unsweetened cocoa powder
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1 1/2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 tbsp culinary lavender, finely ground
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3/4 cup unsalted butter, softened
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1 1/2 cups sugar
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3 large eggs
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1 tsp vanilla extract
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1 cup buttermilk
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1/2 cup fresh or frozen blueberries
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1/2 cup mini chocolate chips
For the Lavender Blueberry Frosting:
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1/2 cup butter, softened
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4 oz cream cheese
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3 cups powdered sugar
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2 tbsp blueberry puree
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1/2 tsp lavender extract or 1/2 tsp ground culinary lavender
Instructions
Step 1: Preheat Oven
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Preheat to 350°F (175°C). Grease and line two 8-inch round cake pans.
Step 2: Prepare Dry Ingredients
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In a bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, and ground lavender.
Step 3: Cream Butter and Sugar
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In a large bowl, cream butter and sugar until fluffy.
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Add eggs one at a time, beating well after each. Mix in vanilla.
Step 4: Mix Batter
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Add flour mixture and buttermilk alternately to the creamed mixture.
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Fold in blueberries and chocolate chips gently.
Step 5: Bake
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Divide batter between pans.
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Bake 30–35 minutes or until a toothpick comes out clean.
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Cool completely in pans before frosting.
Step 6: Make Frosting
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Beat butter and cream cheese until smooth.
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Gradually add powdered sugar.
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Mix in blueberry puree and lavender extract until fluffy.
Step 7: Assemble and Frost
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Layer cakes with frosting and cover sides and top.
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Garnish with fresh blueberries, lavender petals, or chocolate shavings if desired.
Notes
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Culinary lavender should be food-grade and used sparingly.
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Blueberry puree can be made by blending and straining fresh or frozen berries.
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Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern Fusion