Blueberry Lavender Cake
This just might be my favorite cake yet! And one of the best parts- you can use frozen blueberries so you can make it all year long and reminisce about summer!
We went out foraging for the last of summer’s blueberries and picked some fresh lavender from our porch garden. The trees were mostly picked over but we were able to collect enough to make do!
Lavender Blueberry Cake
Yields 1 double layer 6 inch cake.
2.5 c. almond flour (I use this one or this one)
1/2 tsp. baking soda
1/2 tsp. sea salt
1 tbsp. edible lavender (plus more for topping)
1/4 c. coconut oil, melted, plus extra for greasing
1/4 c. maple syrup
1 tsp. lemon zest
1 tsps. vanilla extract
3 c. blueberries (frozen is ok)
¼ c. honey
1-4 tsp. of arrowroot powder
1 stick of butter at room temp
3 tsp. powdered sugar (recipe here)
2 tbsp. blueberry jam (recipe below)
2 tsp. vanilla
Powdered sugar* (recipe here)
Preheat oven to 350 degrees F. Prepare pans by cutting a piece of parchment paper to fit the bottom of the pan. Lightly grease the rest of the pan with coconut oil.
In a medium bowl, whisk together almond flour, baking soda, salt and lavender.
In a large bowl, whisk together coconut oil, eggs, maple syrup, lemon zest and vanilla extract.
Slowly add dry ingredients to the wet ingredients and mix until batter is formed. Divide evenly into the two prepared pans. Level the top with a silicone spatula. It may look like it’s not enough but the dough will rise.
Bake for about 15-20 minutes or until toothpick inserted comes out clean. Allow to cool before attempting to remove from the pan.
To assemble, carefully place one layer of cake on cake plate. Using an offset spatula, spread about 3 tbsp. of blueberry jam over top of cake. Carefully place second layer on top of jammed cake layer.
Using an off set spatula frost cake and top with fresh blueberries and lavender. Dust with powdered sugar if you’d like. Serve!
Note: Keep in mind the frosting will melt if it’s a warm day. Refrigerate cake if needed.
Heat over medium high.
Bring up to a simmer/low boil. Cook for 20 min, stirring and scraping sides occasionally as not to stick.
Cook for another 10 min mashing blueberries as it cooks down.
Whisk in arrowroot powder a tsp. at a time until sauce has thickened. Sauce is thick enough when it coats the back of a spoon.
Bring to room temp before adding to cake.
Place butter in bowl of stand mixer fitted with paddle attachment. Slowly increase the speed of the mixer until high. Beat butter until light and fluffy.
Add powdered sugar and incorporate. Scrape down sides and add jam and vanilla. Beat until incorporated and there are no more chunks of butter.
Leave at room temp to frost cake. Alternatively, make ahead, refrigerate and bring to room temp when ready to use.