Blueberry Lavender Pound Cake

REJUVENATED

BRIGHT

WHIMSICAL

Indulge in a slice of springtime with this delightful blueberry lavender pound cake. Bursting with juicy blueberries and infused with the delicate floral flavor of lavender, this pound cake is a perfect treat for any occasion. The rich, buttery texture of the cake is perfectly balanced with the tart sweetness of the blueberries and the subtle aroma of lavender. Whether you enjoy it as a breakfast treat or a dessert, this blueberry lavender pound cake is sure to become a new favorite in your recipe repertoire. So, let's get baking!

The first time I made this pound cake it served as the PERFECT addition to a springtime picnic in Central Park. Its light, fruity flavors are perfect for the season, and the rich, buttery texture of the cake is sure to satisfy your sweet tooth.

I made it the night before the picnic because the buttery filling keeps in moist for days on end. All I had to do the morning of the picnic was wrap it in plastic wrap and throw it in a tote bag to take to the the park. Once my friends and I found a nice spot next to some freshly bloomed flowers, we set up our picnic blanket, sliced up the cake and served it alongside some fresh fruit and a pitcher of iced tea. The combination of the sweet, tangy blueberries and the delicate floral notes of the lavender will create a delightful flavor pairing so perfectly with the springtime surroundings.

As we enjoyed our springtime picnic, the fragrant aroma of the lavender and the fresh air of the park created the most relaxing and enjoyable atmosphere. So, whether you're celebrating a special occasion or just enjoying a leisurely afternoon in the park, I encourage you to make this blueberry lavender pound cake as a perfect sweet treat to savor with friends and family.

PICNIC PERFECT

Yield: 8-10 servings

Active Time: 45 minutes

Cook Time: 1 hr 15 minutes

Total Time: 2 hr (+1 hr chill time)

Blueberry Lavender Pound Cake

For the batter: 

  • 1 ¼ cup salted butter; softened 

  • 2 cups granulated sugar

  • 3 eggs

  • 3 egg yolks 

  • ½ tbsp vanilla extract

  • 2 tsp lavender

  • 2 cups cake flour 

For the blueberry filling: 

  • 1 ½ frozen blueberries 

  • 1 tbsp granulated sugar 

  • 1 tbsp honey 

  • 2 tsp lavender 

  • 1 tsp salt  

INGREDIENTS:

For the crumble: 

  • ⅓ cup salted butter; melted

  • ½ tbsp cinnamon 

  • 1 cup brown sugar 

  • 1 ¼ cup all purpose flour

  • 2 tsp salt  

For the icing: 

  • 2 tbsp reserved blueberry filling juice

  • ½ tbsp heavy cream 

  • ⅓ cup powdered sugar

  • 1 tsp salt

  1. Preheat the oven to 325 degrees F.

  2. Make the filling by stirring together all of the ingredients in a saucepan on medium-low heat. Bring to a heavy simmer, stirring occasionally the prevent sticking. Lower the heat and cover the pan, cooking for an additional 15 minutes until the blueberries are burst and the mixture is thickened.

  3. Transfer the blueberry mixture to an air-tight container and chill for at least 30 minutes. Reserve 2 tbsp of the juices from the mixture to be used later in the glaze.

  4. To make the crumble, whisk together the cinnamon, brown sugar, flour, and salt in a small bowl. Pour over the melted butter and stir together until a crumble forms.

  5. Add the butter, sugar, and egg whites to the bowl of an electric mixer. Cream together on medium speed until light and fluffy, for about 3 minutes.

  6. Add the egg yolks and vanilla and beat on medium-low speed until combined. In a separate bowl, whisk together the cake flour and lavender. Add the flour to the butter mixture and beat on medium-high speed until combined and fluffy, about two minutes.

  7. Pour half of the batter into a prepared loaf pan. Spread about half of the blueberry mixture onto the batter in an even layer and top with a layer of the crumble. Pour in the remaining batter and repeat both the blueberry and crumble layer on top.

  8. Bake the cake for about 1 hour until it does not jiggle and a fork comes out clean. Let it cool in the pan at room temperature for 1 hour before icing.

  9. To make the icing, whisk all of the ingredients together until smooth. Pour the icing over the loaf and dust with powdered sugar before cutting into slices.

DIRECTIONS: