Blueberry and lavender cake

Makes: 12 slices
Preparation time: 1 hour
Cooking time: 25 minutes



175g (6oz) unsalted butter, room temperature
175g (6oz) caster sugar
3 eggs
1 tsp vanilla extract
225g (8oz) self raising flour, sieved
150g (5oz) Greek-style low-fat natural yoghurt
150g (5oz) fresh blueberries

For the lavender syrup

60g (2½oz) caster sugar
40ml (1½floz) water
3 sprigs of fresh lavender, including flowers

For the lavender and blueberry icing

250g (9oz) unsalted butter, room temperature
700g (1½lb) icing sugar, sieved
75g (3oz) fat-free blueberry yoghurt

Drop of milk

10g (½oz) food colouring

To decorate

Fresh lavender or lavender sugar


1 Pre-heat the oven to 170°C/R3. Grease three 6in (15cm) round loose-bottom cake tins and line with parchment paper.

2 Cream together the butter and sugar until pale and fluffy. Add the eggs one at a time and continue to whisk after each addition. Add the vanilla extract followed by the flour.

3 Fold in the yoghurt and blueberries, ensuring they are evenly distributed throughout the mixture.

4 Pour the mixture into the cake tins evenly and bake for about 25 minutes until risen, golden brown and springy to touch. Insert a skewer into the centre of each cake and if it comes out clean the cakes are cooked.

5 Transfer the cakes to a wire cooling rack to cool completely before removing from the tins.

6 To make the lavender syrup, take a small pan and add all the ingredients and simmer on high heat for 5 minutes. Remove from the heat and allow to cool.

7 To make the lavender and blueberry icing, beat the butter with the icing sugar until a paste is formed. Add the yoghurt and mix in. If the icing paste seems stiff, add a drop of milk. Add the food colouring and continue to beat on high speed, ensuring all the colour is incorporated and the mixture is not streaky.

8 To assemble, take each cake, remove the parchment paper and place on to the serving plate. Drizzle with 1 tablespoon of lavender syrup and allow to soak into the cake. Then spread a quarter of the icing on to the cake, spreading it to the edges using a palette knife. Repeat this process with the second and third cake, layering with syrup and then icing. With the remaining icing – ice the top and sides of the cake and spread smoothly.

9 Decorate with fresh lavender sprigs (if available) or with lavender sugar (widely available in stores such as Lakeland or major supermarkets).

Recipe and image courtesy of Rachel’s

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