About the Recipe
Gluten-Free Blueberry Lavender Lemon Cake is a delightful dessert that harmonizes the vibrant flavors of fresh blueberries, zesty lemon, and a subtle hint of lavender, creating a unique and refreshing taste experience. The cake’s moist and fluffy texture is achieved through a careful balance of ingredients and baking techniques. Each slice is a celebration of spring, making it an ideal choice for seasonal gatherings, picnics, or special occasions like birthdays, bridal showers, or afternoon tea parties.
To make this exquisite cake, ripe blueberries are often folded into a light, lemon-infused batter, providing bursts of sweetness and tartness in every bite. The addition of lemon zest and juice not only enhances the flavor profile but also adds a bright, refreshing quality that complements the blueberries perfectly. Lavender, known for its aromatic and floral notes, is typically incorporated in a way that enhances the overall taste without overpowering the other ingredients. This delicate herb can be used in various forms, such as dried buds or lavender extract, allowing the baker to achieve the desired level of flavor intensity.
The preparation of Blueberry Lavender Lemon Cake usually involves creaming butter and sugar together until light and fluffy, followed by the gradual addition of eggs, which contributes to the cake’s airy structure. After incorporating the dry ingredients, including flour and baking powder, the blueberries and lavender are gently mixed in to ensure they are evenly distributed throughout the batter. The cake is then baked until golden brown and a toothpick inserted in the center comes out clean, resulting in a beautifully risen and aromatic dessert.
Whether enjoyed as a simple dessert at home or presented as a centerpiece at a festive gathering, the Blueberry Lavender Lemon Cake is sure to impress with its delightful combination of tastes and its irresistible aroma.
Ingredients
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk, room temperature/ buttermilk
8 oz sour cream, room temperature
1 tablespoon lemon zest
1½ cups blueberries
1 teaspoon lavender extract
⅓ cup lemon juice
Lemon slices, blueberries, snd culinary lavender buds can be used for garnish
For the Jam
6 ounces blueberries
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons water
¼ cup granulated sugar
2 teaspoons dried lavender buds
Frosting
2 sticks of unsalted butter softened
1 stick salted butter softened
4 cups powdered sugar
6 tablespoons heavy cream
1 ½ teaspoon vanilla extract
Add 1 teaspoon lemon zest
Juice of one lemon
1 teaspoon of lavender extract
Preparation
Make the Cake Layers
Preheat your oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans and spray them with nonstick spray.
In a standing mixer or with a hand-held mixer, combine all the ingredients except the blueberries. Gently fold in the blueberries until just combined.
Pour the batter evenly into the greased cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool on a wire rack for at least an hour, or the frosting will melt.
Remove the cakes from the oven. Let them cool in the pans for 10 minutes, then carefully flip them onto a wire rack to cool completely. To do this, place a large wire rack or sheet pan over the baking pan and, holding it together, flip the cake to release.
Once cooled, remove the parchment paper from the cakes. Place a wire rack over the top and carefully flip the cakes right side up.
Now, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed.
With the mixer on low, slowly add the powdered sugar to the butter in three batches, beating until incorporated.
Add the vanilla extract and salt and mix until smooth.
Add the milk or cream, starting with just 2 tablespoons and adding more as needed, until the frosting is smooth and spreadable.
If desired, add a few drops of gel food coloring to the frosting.
Frost the cake. For a layer cake, spread half a cup of frosting between each layer. Then, spread a very thin layer of frosting on the top and sides of the cake. This is the crumb coat, which helps keep the crumbs off the final, beautiful frosting layer. Chill the cake for 15 minutes before serving.
Instructions
Make the Jam
In a small pot, combine all the ingredients for the jam and cook over medium-high heat.
Once it reaches a boil, gently mash it.
Reduce the heat to low and let it simmer, covered, for 10 minutes, stirring occasionally.
Pour the jam into a container and let it cool completely.
Chill it until you’re ready to use it.
In an electric stand mixer, using the paddle or whisk attachment, whip butter on medium-high speed (or high speed if using the whisk attachment) until it’s nearly white and very fluffy. Frequently scrape down the sides of the bowl.
Add powdered sugar, heavy cream, and vanilla extract. Mix on low speed until blended, then increase the speed to medium and beat until the frosting is very light and fluffy. Scrape down the sides of the bowl frequently.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully flip the cake onto a wire rack to cool completely. To do this, place a large wire rack or sheet pan over the baking pan and hold it together. Flip the cake to release it from the pan. Peel off the parchment paper and place a wire rack over the top. Flip the cake right side up.
Once the cake is cool, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed. With the mixer on low, slowly add the powdered sugar to the butter in three batches, beating until incorporated. Add the vanilla extract and salt and mix until smooth. Add the milk or cream, starting with just 2 tablespoons and adding more as needed, until the frosting is smooth and spreadable. If desired, fold in a few drops of gel food coloring.
Frost the cake. For a layer cake, spread ½ cup of frosting between each layer. Spread a very thin layer of frosting on the top and sides. This is the crumb coat to prevent crumbs from sticking to the final, beautiful frosting layer. Chill the cake for 15 minutes.
Assemble the Cake
When the cake layers have cooled, place one layer, flat side down, on a plate or cake stand.
Using an offset spatula, spread about 1 cup of frosting and ⅓ of the jam on top.
Place the second layer on top of the frosted layer and spread another 1 cup of frosting and another ⅓ of the jam.
Mix a couple of spoonfuls of frosting with the remaining jam.
Frost the sides of the cake with the mixture as desired. Place the cake in the refrigerator and chill for 10 minutes.
Garnish with fresh blueberries, lemon slices, and culinary lavender buds.
Notes
