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!
