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Blueberry Lavender Pound Cake

Indulge in a slice of springtime with this delightful blueberry lavender pound cake. Bursting with juicy blueberries and infused with the delicate floral flavor of lavender, this pound cake is a perfect treat for any occasion. The rich, buttery texture of the cake is perfectly balanced with the tart sweetness of the blueberries and the subtle aroma of lavender.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Chill Time 1 hour
Total Time 3 hours
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 10 slices
Calories 600 kcal

Ingredients
  

For the batter:

  • 1 ¼ cup salted butter softened
  • 2 cups granulated sugar
  • 3 eggs whites
  • 3 egg yolks
  • ½ tbsp vanilla extract
  • 2 tsp lavender
  • 2 cups cake flour

For the blueberry filling:

  • 1 ½ frozen blueberries
  • 1 tbsp granulated sugar
  • 1 tbsp honey
  • 2 tsp lavender
  • 1 tsp salt

For the crumble:

  • ⅓ cup salted butter melted
  • ½ tbsp cinnamon
  • 1 cup brown sugar
  • 1 ¼ cup all purpose flour
  • 2 tsp salt

For the icing:

  • 2 tbsp reserved blueberry filling juice
  • ½ tbsp heavy cream
  • ⅓ cup powdered sugar
  • 1 tsp salt

Instructions
 

  • Preheat the oven to 325 degrees F.
  • Make the filling by stirring together the 1 ½ frozen blueberries, 1 tbsp granulated sugar, 1 tbsp honey, 2 tsp lavender, and 1 tsp salt in a saucepan on medium-low heat. Bring to a heavy simmer, stirring occasionally the prevent sticking. Lower the heat and cover the pan, cooking for an additional 15 minutes until the blueberries are burst and the mixture is thickened.
    1 ½ frozen blueberries, 1 tbsp granulated sugar, 1 tbsp honey, 2 tsp lavender, 1 tsp salt
  • Transfer the blueberry mixture to an air-tight container and chill for at least 30 minutes. Reserve 2 tbsp of the juices from the mixture to be used later in the glaze.
  • To make the crumble, whisk together the ½ tbsp cinnamon, 1 cup brown sugar, 1 ¼ cup all purpose flour, and 2 tsp salt in a small bowl. Pour over the melted ⅓ cup salted butter and stir together until a crumble forms.
    ½ tbsp cinnamon, 1 cup brown sugar, 1 ¼ cup all purpose flour, ⅓ cup salted butter
  • Add the , 1 ¼ cup salted butter, 2 cups granulated sugar, and 3 eggs whites to the bowl of an electric mixer. Cream together on medium speed until light and fluffy, for about 3 minutes.
    1 ¼ cup salted butter, 2 cups granulated sugar, 3 eggs whites
  • Add the 3 egg yolks and ½ tbsp vanilla extract and beat on medium-low speed until combined. In a separate bowl, whisk together the 2 cups cake flour, and 2 tsp lavender. Add the flour to the butter mixture and beat on medium-high speed until combined and fluffy, about two minutes.
    3 egg yolks, ½ tbsp vanilla extract, 2 tsp lavender, 2 cups cake flour, 2 tsp salt
  • Pour half of the batter into a prepared loaf pan. Spread about half of the blueberry mixture onto the batter in an even layer and top with a layer of the crumble. Pour in the remaining batter and repeat both the blueberry and crumble layer on top.
  • Bake the cake for about 1 hour until it does not jiggle and a fork comes out clean. Let it cool in the pan at room temperature for 1 hour before icing.
  • To make the icing, whisk together the 2 tbsp reserved blueberry filling juice, ½ tbsp heavy cream, ⅓ cup powdered sugar, and 1 tsp salt until smooth. Pour the icing over the loaf and dust with powdered sugar before cutting into slices.
    2 tbsp reserved blueberry filling juice, ½ tbsp heavy cream, ⅓ cup powdered sugar, 1 tsp salt
Keyword Baby Shower, Blueberry, Lavender, Loaf Cake, Pound Cake, Summer, Summer Dessert