Lavender Blueberry Cake with Cream Cheese Frosting

Lavender Blueberry Cake with Cream Cheese Frosting - 'From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.

 


“From the silky blueberry curd to the tangy berry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting flecked with vanilla beans.  It’s the perfect ending for all your sunshine-y summer days.”

PIN IT for later.


 

Lavender Blueberry Cake with Vanilla Bean Cream Cheese Frosting - 'From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.

Are you as confused by the weather as much as I am? One day Boston is serving up sunshine and tank top worthy temperatures and the next minute I find myself  desperately digging through the depths of my closest in the hopes that I will stumble upon the down filled jacket that I was certain would finally be retired until the winter nip rolled in many months from now.

 

But on no!!  Mother Nature is bound and determined to keep every last one of us on our tippy toes, isn’t she?  Doesn’t she know that I live in a pint sized apartment- a place where winter and summer clothes are not meant to intermingle given every inch of closet space is a precious commodity?

Lavender Blueberry Cake with Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.
Lavender Blueberry Cake with Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.

Lavender Blueberry Cake with Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.

My guess is “no” given that Memorial Day was spent cozying up under fuzzy blankets with warm cups of tea cradled in shivering hands instead of swatting away the plumes of smoke as plump bratwursts basked on glowing briquets while the gleeful sounds of family and friends playing badminton, croquet and other leisurely outdoor games under the comforting warmth of the sun filled the air.

Lavender Blueberry Cake with Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.

Lavender Blueberry Cake with Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.

Lavender Blueberry Cake with Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.

But this spring void Memorial Day was not necessarily an odd occurrence.  While I’ve only lived in Boston for three summers, my experience is that summer doesn’t really make her appearance until August.  And if you blink your eyes, well, you undoubtedly would miss her.

Lavender Blueberry Cake with Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.

This late arrival of spring, seems to put a damper on my plans year after year.  You see, as we become knee deep in the winter blues I start making plans to usher in spring with a cherry blossom roll cake.  But the temperatures never seem to budge out of the blue zone and I find it impossible to bake a spring time cake when my mind and body is still wrapped up in ear muffs, hot cocoa, and woolen scarves.  And when the temperatures do start to finally climb,  cherry blossom season is just a distant memory and it feels a bit silly to bring you a cherry blossom cake.  So my spring hungry cherry blossoms sit in the dark, unwelcoming pantry yet another year.

 

Don’t worry though.  There will always be cake in these parts and today I am bringing this Lavender Blueberry Cake with Vanilla Bean Cream Cheese Frosting just for little old you.

 

And while it’s not a cherry blossom cake, I still think this little number exudes summer and the carefree attitude that comes along with it.

Lavender Blueberry Cake with Vanilla Bean Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.
Lavender Blueberry Cake with Vanilla Bean Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.

This Lavender Blueberry Cake with Vanilla Bean Cream Cheese Frosting all starts with a vanilla cake stuffed with whole, juicy blueberries.

 

Now blueberries are a bit heavy, so I did find it impossible to suspend them in the cake batter.  But never fear, your blueberries won’t get lost in this super moist cake.  All you need to do is simply flip alternating layers over so that the blueberries are on top of some of the layers and on the bottom of others.

 

I also made up some lavender sugar & used this in the cake batter.  It’s a very subtle lavender flavor so if you would like the floral notes to really pop, I suggest incorporating more into the sugar or even incorporating it into the blueberry curd.  Lavender Blueberry Cake with Vanilla Bean Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.

There’s a very berry sauce made up of sweet raspberries and blueberries lovingly spread between each layer of cake.  And a blueberry curd too.  Because a light and creamy curd is mandatory for any sunshine-y summer day.

Lavender Blueberry Cake with Vanilla Bean Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.

And the entire Lavender Blueberry Cake is hugged by one giant swirl of cream cheese frosting flecked with comforting little vanilla beans.  And while I am a huge fan of vanilla beans, I recognize that not everyone is.  So feel free to use vanilla extract if vanilla beans aren’t your thing.

Lavender Blueberry Cake with Vanilla Bean Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.

I know this cake has many components that all contribute to its oozy, gooey berry goodness  but feel free to adapt it to your liking.  Swap out the blueberry curd for a store bought lemon curd.  And the berry sauce?  It too can be swapped out with your favorite jammy jam.  Or you can leave it off the cake altogether and instead slather each layer with a cloak of this divine vanilla bean cream cheese frosting.  I swear you will be wanting to spoon the whole batch of frosting into your mouth.  And if this happens. . .hakuna mata.  The cake is so delicious it can stand alone.  Just bake it in a spring form pan. . .and voila… you have yourself a simple, yet tasty cake that can easily be toted to your next summertime picnic.

 

XOXO-

Lynn

 

P.S. I’m sad to see you go. But, if you must, I would love for you to take a few more seconds & join our little Road to Honey family. It’s really simple. Just enter your email address in the box in the upper right hand corner on this site. This will guarantee that you are first to see any new posts from the Road to Honey. And you can be confident that I will never, ever, not in a million years share your e-mail with anyone else – pinky swear.

You can also get sneak peeks, and more behind the scenes action, by following me on Instagram, Facebook, and Pinterest.

 

Lavender Blueberry Cake with Vanilla Bean Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.
Print
Lavender Blueberry Cake with Vanilla Bean Cream Cheese Frosting
From the silky blueberry curd to the tangy berry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting flecked with vanilla beans. It's the perfect ending for all your sunshine-y summer days.
Course: Dessert
Cuisine: American
Servings: 15
Author: The Road to Honey
BUILDING BLOCKS
For the BLUEBERRY CAKE:
  • 1 3/4 cup granulated sugar
  • 3 tsp culinary lavender
  • 3 cups + 2 tbsp cake flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • 1 1/4 cup unsalted butter, room temperature
  • 2 large eggs room temperature
  • 5 large egg yolks, room temperature
  • 1 cup buttermilk, room temperature
  • 3 tsp vanilla bean paste, (or vanilla extract)
  • 2 cups blueberries
For the BLUEBERRY CURD:
  • 2 cups fresh blueberries
  • 1/3 cup fresh squeezed lemon juice
  • 3 large egg yolks
  • 1 large egg
  • 3/4 cup granulated sugar
  • 4 tbsp unsalted butter, cut into 1 inch cubes
For the VERY BERRY SAUCE:
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups red raspberries
  • 5 tbsp granulated sugar
  • 2 1/2 tsp cornstarch
  • 2 tbsp water
  • 1 tbsp freshly squeezed lemon juice
For the VANILLA BEAN CREAM CHEESE FROSTING:
  • 8 ounces cream cheese block, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 cups confectioners sugar
  • 2 tsp vanilla bean paste
THE COURSE
For the BLUEBERRY CAKE:
  1. Preheat oven to 350°F. 
  2. Butter & flour four 7 inch parchment lined cake rounds & line the bottom with a parchment round sized to fit the cake pan.  

  3. Combine the sugar & dried lavender in the bowl of a food processor & pulse until the lavender is broken up & evenly distributed throughout the sugar.  Alternatively you can use a mortar & pestle to work the lavender into the sugar.   

  4. Sift together the flour, sugar, baking powder, & salt in the bowl of a stand mixer fitted with the paddle attachment.   Mix on low speed until combined. 

  5. Add 1/4 cup of buttermilk & mix on low speed about 20 seconds. 

  6. Add the butter & beat on medium until smooth (about 2 minutes)
  7. Meanwhile, whisk together the egg yolks, egg white, the remaining milk, & the vanilla. 

  8. Scrape down the sides of the bowl with a rubber spatula. 

  9. Add the egg mixture in 3 batches, mixing on medium speed for 20 seconds & scraping down the bowl & paddle attachment after each addition. 

  10. In a small bowl, gently toss blueberries with 2 tablespoons cake flour to coat. Using a spoon or spatula, gently fold blueberries into batter, being careful not to break berries.

  11. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  

  12. Place the pans on a wire rack & allow the cakes to cool in their pans for 15 minutes.  

  13. Remove the cakes from the pans & allow them cool completely on the wire rack.

For the BLUEBERRY CURD:
  1. Combine the blueberries & lemon juice in a small saucepan & cook over medium heat until the blueberries pop.

  2. Pass the cooked blueberry syrup through a fine mesh & place it back in the saucepan.  Set aside to cool.  

  3. Whisk together the egg yolks & egg in a medium sized bowl. 

  4. Slowly pour the sugar in the eggs while whisking.   Continue to whisk until the mixture turns a light yellow color. 

  5. Whisk the egg mixture into the pan of blueberry puree in the sauce pan, and continue whisking until creamy and well incorporated, about one minute. 

  6. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon (about 8-10 minutes)

  7. Remove the pan from the heat, and stir in the butter, one cube at a time. our.

  8. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour.

For the VERY BERRY SAUCE:
  1. Cook until berries have softened & released their juices (about 5 minutes).

  2. Use a spoon to break the blueberries up.  

  3. While the berries cook, whisk together the cornstarch, water, & lemon juice. 

  4. Stir the cornstarch mixture into the berry mixture.

  5. Continue to cook until the mixture has thickened (about 2-3 minutes)

  6. Remove from heat.

  7. Cover and refrigerate overnight.

For the VANILLA BEAN CREAM CHEESE FROSTING:
  1. Place all the ingredients in a medium sized bowl & stir until creamy.

To ASSEMBLE the CAKE:
  1. Place one cake round on the cake plate.
  2. Pipe a round of cream cheese frosting along the edge of the round. This will acts as a dam to help hold the blueberry curd inside the cake.

  3. Spoon some of the very berry sauce on the cake on the inside ring of frosting.  Spread it out evenly over the top of the cake.

  4. Pipe or spoon the blueberry curd on top of the very berry sauce. Spread it out evenly inside the frosting dam.

  5. Place another cake layer on top of the first layer. Top with the cream cheese dam, very berry sauce and blueberry curd  as instructed above. Repeat with remaining layers.  

  6. Frost the entire cake with a thin layer of frosting (crumb coat).

  7. Place wooden skewers through the layers to keep them from sliding (optional)

  8. Place the cake in the refrigerator for at least an hour or overnight.
  9. Remove the cake from the refrigerator & frost. 
Recipe Notes

If making the lavender sugar ahead of time, store in an air tight container until ready to use.

This recipes makes a tall 4 layer cake.  Only 3 layers are pictured.  

Blueberry curd recipe slightly adapted from Kitchen Confidante.

Lavender Blueberry Cake with Vanilla Bean Cream Cheese Frosting - From the silky blueberry curd to the tangy blueberry and raspberry sauce, this Lavender Blueberry Cake is loaded with fresh blueberries, then topped with a lusciously sweet cream cheese frosting. It's the perfect ending for all your sunshine-y summer days. Click for recipe.

36 thoughts on “Lavender Blueberry Cake with Cream Cheese Frosting

  • June 5, 2017 at 6:39 pm
    Permalink

    I love this cake! Your photos were very clear in illustrating the construction process!

    Reply
  • June 5, 2017 at 6:45 pm
    Permalink

    I love the rustic, unpretentious look and the rich blueberry presence. I bet it won’t taste the same without the lavender. And that blueberry curd looks absolutely to die for. Thanks for tip on containing it during assembly by piping frosting around the periphery of the cake layers. Beautiful!

    Reply
    • June 6, 2017 at 7:16 am
      Permalink

      I drink floral teas so I like the lavender component in this cake but not everyone is a big fan of floral flavors so I went a little light on in this recipe. If you love floral notes in your baked goods, I suggest dialing it up a bit because it is very subtle in this cake. As for the dam of frosting. . .it really is fantastic at containing cake fillings and keeping the frosting looking nice.

      Reply
  • June 5, 2017 at 6:59 pm
    Permalink

    Gorgeous photography and beautiful cake! I love the idea of adding blueberries to the centre of the cake, feels like a little surprise once you cut through for a slice. Stunning!

    Reply
  • June 5, 2017 at 8:04 pm
    Permalink

    Such a beautiful looking cake. I love that surprise blueberry curd centre, that just oozes forward when cut into. Great cake!

    Reply
    • June 6, 2017 at 7:11 am
      Permalink

      Isn’t it magical Sara? When I first cut into the cake I was thinking I should have been a bit more careful versus just slamming the knife into it. . .but now I love the ooze. . .it’s part of the charm.

      Reply
  • June 5, 2017 at 9:46 pm
    Permalink

    Oh my such a beautiful little cake! I will probably the one with the spoon eating that frosting in the corner! 🙂 It looks just amazing!

    Reply
  • June 6, 2017 at 7:39 am
    Permalink

    This cake is drool worthy. Love that blueberry curd, and your photos are beautiful!

    Reply
  • June 6, 2017 at 11:29 am
    Permalink

    I just want to dive into the dreaminess of that vanilla bean cream cheese frosting and get a very generous serving of that curd and sauce, because I like it saucy!

    Reply
    • June 6, 2017 at 3:01 pm
      Permalink

      Well this cake is definitely for you then Meg because it is saucy with a capital “S”.😉

      Reply
  • June 6, 2017 at 2:29 pm
    Permalink

    What a fabulous, seasonally perfect masterpiece Lynn! That blueberry curd and blueberry sauce sound totally dreamy in this cake. I love your step by step photos. You make it all look quite easy! The flowers on the top are the perfect final touch! Well done!

    Reply
    • June 6, 2017 at 3:09 pm
      Permalink

      It really is easy Mary Ann. All it really takes is some patience. And the nice thing about the components in this cake is that they can easily be used for other things. For example, the blueberry curd would taste fabulous on some toast or on pancakes.

      Reply
  • June 6, 2017 at 7:31 pm
    Permalink

    I only have 6 and 8 inch pans…Do you think I could get away with dividing the batter among THREE 8-inch pans? Also…do you happen to have the measurements in grams? Great-looking recipe/pictures!

    Reply
    • June 7, 2017 at 10:20 am
      Permalink

      Happy Wednesday Monica. Many thanks for your interest in this super tasty blueberry cake.

      I totally get having different size cake pans (my springform pan is different from every other recipe that I have seen out there). Whenever I want to convert recipes for different size pans I go to this website: https://keikos-cake.com/panconversion.html . I’ve had a lot of success with it.

      That said, while I have not tried either one of these sizes, my recommendation would be to halve the recipe for the 6 inch pan. You would probably be okay with using the recipe “as is” for the 8 inch pans because there is enough batter to bake four 7 inch layers (I originally intended on making a 4 layer cake even though I photographed a three layer cake). So, if you were to use the 8 inch pans you would either end up with slightly thinner layers for a 4 layer cake (not a bad thing in this case) or potentially leftover batter for three layers. As I mentioned I have not baked in either of these sizes so you will be the guinea pig so to speak. You will also need to monitor the cakes because bake times might be slightly different than what is called for in the recipe.

      As for the curd, I did have some leftover that I put into a jar. You may or may not depending on how much you decide to fill your cake. The “extra” curd would be lovely spread on a plate with the slice of cake on top (for extra dipping) or you could smear it on toasts. . .use as a topping for pancakes & yogurt etc.

      Unfortunately I don’t have the cups to grams conversion for this recipe given the majority of Road to Honey friends are U.S. based; however, there are many tools out there that can help with that. Here is an example: http://dish.allrecipes.com/cup-to-gram-conversions/

      Keep me posted if you do decide to make this delicious cake.

      Reply
  • June 6, 2017 at 10:18 pm
    Permalink

    Wow, Lynn! This cake is so over the top beautiful! It’s almost too pretty to eat. And bring on the vanilla beans! P.S. I hope your weather sorts itself out and you have many summer days before August – but don’t blink just in case!

    Reply
    • June 7, 2017 at 10:22 am
      Permalink

      Ha! Ha! It’s been cold and rainy here Rachelle. . .so no sight of good weather yet. I’m with you on the vanilla beans I can’t get enough. Thanks goodness I can buy in bulk at Costco. 😉

      Reply
  • June 7, 2017 at 9:52 pm
    Permalink

    OMG this cake is so stunning….and like ALWAYS your pictures are BEAUTIFUL. I hope to one day get close to shooting like this.

    Reply
    • June 8, 2017 at 2:36 pm
      Permalink

      Aww thanks Gloria. It just takes a little practice. You’ll be showing ME how it’s done in no time. 😉

      Reply
  • June 8, 2017 at 8:57 am
    Permalink

    Oh wow! This is an amazing looking cake. I love the sound of that blueberry curd too. Just delicious!

    Reply
  • June 8, 2017 at 10:38 am
    Permalink

    This sounds absolutely heavenly. The creamy middle with the vanilla bean frosting! I would probably just eat those right out of the bowl! haha 🙂 I have lavender growing in my garden, I wonder if I could use that…hmm 🙂 I’m a noob baker but your pictures and instructions are amazing! 🙂 You’ll be right there to guide me right? 😀

    Reply
  • June 9, 2017 at 7:19 pm
    Permalink

    Where do I start? Bottom up. OK! So I am in love with the blueberry border, and the cake itself looks delightful. I love the idea of flipping the cakes for distribution of the berries. Cream cheese frosting? 2-Berry filling? Then those delicate flowers to top it all off. STOP! Heavenly, truly.

    Reply
  • June 9, 2017 at 11:39 pm
    Permalink

    This is not only beautiful, it is also blueberry heaven! I would have to make extras of the blueberry curd and sauce because there is no doubt that I would be helping myself to a generous portion of each. And the lavender is a wonderful touch, adding that extra somethin’ somethin’. I would so want to try this cake at the next special occasion. It is s show stopper, Lynn!

    Reply
  • June 10, 2017 at 6:45 am
    Permalink

    OMG! First of all, look at that blueberry jelly dripping!!! Second, your cake looks so elegant and classy! A true artist! Wow!

    Reply
  • June 11, 2017 at 8:50 am
    Permalink

    I would not change a single things about this cake! It is oozing with goodness and all I need is a fork and a couple of slices 🙂

    Reply
  • June 11, 2017 at 2:52 pm
    Permalink

    The decor is so beautiful – I can’t get over it! Pinned and pinned some more!

    Reply
  • June 11, 2017 at 8:34 pm
    Permalink

    This is gorgeous! I am hosting a baby shower for my sister this summer and was thinking something with blueberry, this would be just perfect! I wonder if I could do it as cupcakes? I am excited to give it a try!

    Reply
  • June 12, 2017 at 2:48 am
    Permalink

    I am for sure making this for my birthday! I adore all things lavender and this speaks to me!

    Reply
  • June 12, 2017 at 8:51 am
    Permalink

    This is sooooo beautiful and elegant! What a special summer cake! I love recipes with lavender!

    Reply

Grab a slice of cake & let's chat. . .