A delightful blend of blueberries, chocolate, and lavender in every bite—this cake is a dream come true!

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

Fresh blueberries and lavender sprigs for garnish

Chocolate ganache (optional, for drizzling)

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Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined.

Gently fold in the fresh blueberries and dried culinary lavender.

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.

Allow the cakes to cool in the pans for 10 minutes before transferring to 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 with lavender-infused cream cheese frosting.

Garnish with fresh blueberries and lavender sprigs. Drizzle with chocolate ganache if desired.

Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes

Kcal: 480 kcal | Servings: 10 servings

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