Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup cocoa powder
- 1 cup fresh blueberries
- 1 tablespoon dried culinary lavender
- 1/2 cup blueberry jam
- 2 cups cream cheese frosting
Directions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Whisk together the flour, baking powder, baking soda, salt, and cocoa powder in a medium bowl; set aside.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh blueberries.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Once cooled, spread a layer of cream cheese frosting over one cake layer.
Place the second cake layer on top and frost the entire cake with lavender-infused cream cheese frosting.
Garnish with fresh blueberries and lavender sprigs, and drizzle with chocolate ganache if desired.
Frequently Asked Questions
How do I ensure my Blueberry Chocolate Lavender Dream Cake stays moist after baking?
To maintain moisture, be careful not to overmix the batter once the dry ingredients are added, as this can develop too much gluten. After cooling, wrap the cake layers tightly in plastic wrap while still slightly warm, then store them at room temperature for up to two days before frosting.
Can I substitute the all-purpose flour in this recipe for a gluten-free alternative?
Yes, you can substitute the 1 1/2 cups of all-purpose flour with a high-quality 1-to-1 gluten-free baking blend. Ensure your blend contains xanthan gum for the best structure, as this recipe relies on the flour for structure alongside the baking powder and soda.
What is the best way to incorporate the lavender flavor without it tasting soapy in my cake?
Since this recipe doesn't explicitly list lavender, you should infuse it into the butter or milk used, rather than adding dried buds directly to the 1 1/2 cups of flour mixture. Gently steep culinary-grade lavender in the softened butter for 15 minutes before creaming it with the sugar, then strain before mixing.
