My Blueberry and Lemon-Lavender Snacking Cake is a cinch to make and requires no fancy kitchen equipment or mixers. Simply stir the batter by hand, pour it into a pan and bake the cake until golden brown and fragrant. The end result is a tender cake, bursting with citrus flavor, hints of lavender aroma and soft, juicy blueberries. The cake is fabulous on it’s own, but even better when topped with a thick layer of sweet and creamy lemon frosting dotted with fresh blueberries. What a lovely cake to serve family, friends or the unexpected afternoon visitor.
To make this cake, start by adding 1½ cups of all-purpose flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, 1 cup of sugar and 1½ tablespoons of culinary lavender together to a bowl. Mix to incorporate the ingredients, then set aside.
In a separate bowl, whisk two eggs until frothy, then stir in ½ cup of canola oil, ⅓ cup of milk and the zest and juice of one lemon. Add the wet ingredients to the dry ingredients and mix until just combined. Finally, gently fold in one cup of fresh blueberries.
Pour the cake batter into a prepared (greased and floured) 8×8” square pan and bake at 350 deg F for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes in the pan then turn the cake out onto a wire rack to cool completely.
Once cooled, make the frosting. Mix together 1½ cups of confectioner sugar, the zest of one lemon and three tablespoons of fresh squeezed lemon juice. Gently spread the thick frosting over the top of the cake, sprinkle with blueberries, slice the cake and enjoy!
Blueberry Lemon-Lavender Snacking Cake
Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup sugar
- 1½ tbsp culinary lavender
- 2 eggs
- ½ cup canola oil
- ⅓ cup whole milk
- zest and juice of one lemon
- 1 cup fresh blueberries
Lemon Glaze
- 1½ cups confectioner sugar
- zest of one lemon
- 3 tbsp fresh lemon juice
- handful of fresh blueberries for top of cake
Instructions
- Preheat the oven to 350°F.
- Mix together the flour, baking powder, sugar, salt and lavender in a large mixing bowl. Set aside.
- In a separate bowl, whisk the eggs until frothy, then add the oil, milk, lemon zest and lemon juice. Stir to combine, then add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Pour the cake batter into a prepared (greased and floured) 8x8" baking pan and bake for 40 minutes or until the cake is golden and fragrant.
- Allow the cake to cool in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
- When the cake has cooled, make and frost the cake, sprinkle with fresh berries, slice and serve. Enjoy!
