Blueberry Lavender Cake

Store bought cake mix makes this impressive dessert come together in no time! I use good old hacks for the store bought mix replacing the eggs with double the yolks, milk for water, and room temperature butter for the oil. This makes the cake rich, moist, and have the perfect crumb texture. I like to add the zest of a lemon to the batter for this dish to reinforce those spring flavors we are going for.

While the cake is certainly delicious, the star is really the blueberry and lavender jam. Whenever I taste these flavors together I am immediately brought back to my finale dessert on MasterChef. When used in moderation the lavender adds a beautiful complexity to the jam, without tasting soapy or too floral. You can find dried lavender on Amazon!

Make this for your Easter gathering and your family will be swooning over your skills!

Print

With ImageWithout Image

Blueberry Lavender Cake

Author: Kelsey Murphy

Ingredients

Cake Mix

• 1 box yellow or white cake mix. I replace the eggs for double the egg yolks, use milk instead of water, and room temp butter instead of oil
• zest of 1 lemon (optional)

Blueberry Lavender Jam

• 12oz bag frozen blueberries
• 1T dried lavender
• Juice of half a lemon
• 1/2c sugar
• pinch salt

White Chocolate Buttercream Frosting

• 2 sticks room temperature butter
• 1 1/2c powdered sugar
• 4oz white chocolate, melted
• 2 tsp vanilla
• pinch of salt

Instructions

For the Blueberry lavender jam

1. Place all ingredients into a small sauce pan and turn heat to medium
2. Allow to simmer until mixture starts to thicken and coat the back of a spoon
3. Remove from heat and allow to cool completely. The jam will continue thickening as it cools

For the Cake

1. Prepare cake batter using the alternate ingredients as described above.
2. Transfer to a greased 9 x 13 baking dish.
3. Take 5-6 spoonfuls of jam and dollop them on top of the cake batter.
4. Using a toothpick or knife swirl the jam into the batter.
5. Bake according to package instructions until toothpick comes out clean when tested.

For the Buttercream

1. Add butter and powdered sugar to stand mixer or bowl with hand mixer
2. Mix slowly at first to combine the two. Once combined turn the mixer up to medium or medium high speed and whip them together. You want to see the mixture turn a lighter color. It can take 2-3 minutes.
3. Add in cooled white chocolate, vanilla, and salt and whip another 30 seconds.

To assemble

1. Top cake with frosting.
2. Add in a few spoonfuls of the blueberry jam and again swirl it into the frosting.
3. Slice and serve!