Blueberry Lavender Pound Cake

Have you ever caught a whiff of something baking and felt instantly transported to a quiet Sunday morning from your childhood? I have — and that’s exactly the feeling I chase with this Blueberry Lavender Pound Cake. If you’ve ever been nervous about working with floral flavors like lavender or wondered whether frozen berries can give you that fresh-baked burst, you’re not alone. I’ll walk you through each step so it’s stress-free and beginner-friendly. If you want more cake inspiration while you bake, I sometimes pair this loaf with other favorite treats like the recipes I share on my cakes page.

A Quick Look at This Blueberry Lavender Pound Cake Recipe

This cake pairs two standout elements: juicy blueberries and delicate dried lavender. It’s a comforting, slightly floral pound cake that’s perfect for breakfast, tea, or a simple dessert. The recipe uses pantry-friendly ingredients and a straightforward method, so it’s approachable for beginners. The blueberry filling adds juicy pockets of fruit while a buttery crumble gives texture — a lovely combo for cozy home baking. Keep scrolling to see how simple techniques make this loaf taste bakery-level without the fuss.

Ingredients You’ll Need for Blueberry Lavender Pound Cake

Below I’ve grouped everything you need and added notes to help you shop or swap items if needed.

Essentials

• 1 1/4 cups (285 g) salted butter, softened — for the cake batter
• 2 cups (400 g) granulated sugar — gives the cake structure and sweetness
• 3 egg whites — adds lift and tenderness
• 3 egg yolks — richness and moisture
• 1/2 tablespoon vanilla extract — base flavor support
• 2 teaspoons dried lavender — split between batter and filling (floral note)
• 2 cups cake flour — for a fine, tender crumb
• 1 1/2 cups frozen blueberries — used in the filling; they hold up well and are easy to keep on hand
• 1 tablespoon granulated sugar (for filling) — helps macerate the berries
• 1 tablespoon honey (for filling) — adds depth to the filling’s sweetness
• 1 teaspoon salt (for filling) — balances the sweetness and brightens flavors

For the crumble topping:

• 1/3 cup (75 g) salted butter, melted — binds the crumble
• 1/2 tablespoon cinnamon — warm spice to complement blueberries
• 1 cup brown sugar — molasses flavor for the crumble
• 1 1/4 cups all-purpose flour — structure for the crumble
• 2 teaspoons salt (for crumble) — balances and enhances flavors

For the icing:

• 2 tablespoons reserved blueberry filling juice — concentrated blueberry flavor
• 1/2 tablespoon heavy cream — makes the icing silky
• 1/3 cup powdered sugar — sweetens and thickens the glaze
• 1 teaspoon salt (for icing) — balances the sweetness

Garnishes (optional):

• Fresh blueberries — for a pretty finish
• Lemon zest — brightens the overall flavor
• Chopped nuts — adds crunch and makes the loaf more substantial

Optional add-ons

• A squeeze of lemon juice in the filling for extra brightness.
• A sprinkle of coarse sugar on top of the crumble before baking for a little sparkle.
• Dollop of mascarpone or whipped cream when serving, if you want to make it feel extra special.

Substitutions and shortcuts

• Cake flour substitute: For every 1 cup cake flour, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch; sift together. It won’t be exactly the same, but it’s a good shortcut.
• Butter: If you only have unsalted butter, reduce added salt slightly in the recipe. The recipe already uses salted butter, so taste and adjust.
• Fresh blueberries: You can use fresh berries instead of frozen; fold them in gently and pat them dry first to avoid extra moisture.
• Lavender: If you’re unsure about dried lavender, reduce to 1 teaspoon the first time you try this loaf. Lavender can be subtle or bold depending on quality.
• Brown sugar: If you don’t have brown sugar for the crumble, mix white sugar with a teaspoon of molasses per cup to mimic it.
• Quick crumble shortcut: Use store-bought streusel or crushed graham crackers mixed with melted butter if you’re in a hurry.

How to Make Blueberry Lavender Pound Cake Step-by-Step

I’ll guide you through each step as if you’re right there with me. Read through once, then follow the steps. I include tips for a successful loaf, especially if this is your first time with lavender or a crumb topping.

1. Prep and preheat

   • Preheat your oven to 325°F (163°C). Grease and lightly flour a standard 9×5-inch loaf pan, or line it with parchment paper so the cake lifts out easily. Make sure your butter is softened to room temperature before starting; it yields a better, creamier batter.

2. Make the blueberry-lavender filling

   • In a small saucepan, combine 1 1/2 cups frozen blueberries, 1 tablespoon granulated sugar, 1 tablespoon honey, 2 teaspoons dried lavender, and 1 teaspoon salt. Warm over medium-low heat until it simmers, then reduce the heat and let it gently simmer for about 15 minutes. The blueberries will release their juices and the lavender will infuse.
   • After simmering, remove from heat and set aside to cool slightly. Then chill the filling for at least 30 minutes in the fridge. Chilling helps the filling set a bit so it doesn’t dissolve into the batter while baking. Reserve about 2 tablespoons of the filling juice to make the icing later.

3. Make the crumble topping

   • In a medium bowl, whisk together 1/2 tablespoon cinnamon, 1 cup brown sugar, 1 1/4 cups all-purpose flour, and 2 teaspoons salt. Pour in 1/3 cup melted salted butter and mix with a fork until the mixture forms coarse crumbs. Set aside in the fridge until you’re ready to assemble; cold crumble keeps its texture when baked.

4. Cream the butter and sugar

   • In a stand mixer fitted with the paddle attachment (or with a large bowl and a hand mixer), beat 1 1/4 cups softened salted butter and 2 cups granulated sugar on medium-high speed until the mixture is light, pale, and fluffy — this takes about 4–5 minutes. Proper creaming traps air and gives your pound cake a tender crumb.

5. Add the eggs and vanilla

   • Add the 3 egg whites to the creamed butter and sugar and mix well until combined. Then add the 3 egg yolks and 1/2 tablespoon vanilla extract and mix again until smooth. Scrape the bowl as needed so everything is evenly incorporated.

6. Combine the dry ingredients

   • In a separate bowl, whisk together 2 cups cake flour and 2 teaspoons dried lavender. Whisking the lavender with the flour helps distribute the floral flavor evenly. Gradually add the dry mixture to the wet ingredients in two or three additions, mixing on low speed and stopping as soon as the batter is just combined. Overmixing can make the cake dense.

7. Layer the batter, filling, and crumble

   • Spoon half of the batter into the prepared loaf pan and spread it to the edges. Spoon half of the chilled blueberry filling over the batter, leaving a bit of space at the edges so the filling doesn’t squeeze out when you add the next layer. Sprinkle about half of the crumble evenly over the filling. Repeat: add the remaining batter, then the remaining blueberry filling, then the remaining crumble. Finish by gently pressing the top so layers are cohesive.

8. Bake the cake

   • Bake in the preheated oven for about 55–65 minutes. Baking time can vary depending on your oven and the loaf pan. Start checking at 50 minutes. Insert a toothpick into the center — if it comes out clean or with just a few moist crumbs (but not wet batter), the cake is done. If the crumble begins to brown too quickly, tent the loaf loosely with foil.

9. Cool the loaf and make the icing

   • Remove the loaf from the oven and let it cool in the pan for about 15–20 minutes. Then transfer it to a wire rack to cool for another 45–60 minutes until it’s mostly at room temperature. Cooling prevents the glaze from melting into a puddle.
   • For the icing, whisk together the 2 tablespoons reserved blueberry filling juice, 1/2 tablespoon heavy cream, 1/3 cup powdered sugar, and 1 teaspoon salt until smooth and pourable. If it’s too thick, add a tiny splash more cream; if too thin, add a little more powdered sugar.

10. Glaze and serve

• Drizzle the icing over the cooled cake and let it set for 10–15 minutes. Garnish with fresh blueberries, a little lemon zest, or chopped nuts if you like. Slice with a serrated knife for clean cuts and serve slightly warm or at room temperature.

Tip: I link to other casual breakfast recipes when I’m building a morning spread — if you’re thinking about sweet brunch ideas, I sometimes refer readers to a fun treat like a stuffed pancake sandwich on my site, which pairs nicely with a slice of this loaf: a playful pancake sandwich recipe.

Common Mistakes to Avoid

I’ve learned the hard way so you don’t have to. A few missteps are common with floral and fruit-forward loaves; here’s how to sidestep them.

Mistake 1: Overusing lavender

Lavender is powerful. Too much and it can taste soapy. Stick to the measured teaspoons, and use culinary-grade dried lavender from a reliable source. If you’re nervous, cut the lavender in half the first time.

Mistake 2: Skipping the chill step for the filling

If the blueberry filling is warm when layered, it can bleed into the batter and make the loaf dense or soggy. Chill the filling for at least 30 minutes so it sets and keeps pockets of berry goodness inside the cake.

Mistake 3: Overmixing the batter

Once you add the flour, mix only until combined. Overmixing develops gluten and makes a dense pound cake. Stop when you see no streaks of flour and the batter is smooth.

Serving Suggestions for Blueberry Lavender Pound Cake

This loaf is versatile—perfect for several cozy moments. Here are three simple ways I like to serve it.

I like to slice the loaf thin for breakfasts and thicker for dessert.

With morning coffee or tea

Serve a slice alongside a warm cup of coffee or herbal tea. The floral note of lavender pairs especially well with Earl Grey or chamomile. Add a little butter or a smear of jam if you like.

As a light dessert

Place a warm slice on a dessert plate, add a scoop of vanilla ice cream or a dollop of whipped cream, and sprinkle with lemon zest to cut through the sweetness.

For a tea party or gathering

Arrange slices on a pretty plate, garnish with fresh berries and chopped nuts, and offer small forks. The crumble makes it a lovely treat that looks as good as it tastes.

Conclusion

This Blueberry Lavender Pound Cake is simpler to make than it sounds: a straightforward creamed butter batter, a gently simmered blueberry-lavender filling, and a crisp crumble create a loaf that feels both homey and special. I love how customizable it is — reduce the lavender, add lemon zest, or swap nuts for extra crunch. If you want to see a different take and inspiration on a similar flavor pairing, I found an older version that helped inspire my approach; it’s worth a look at a well-loved blueberry lavender cake recipe. For another variation that includes a creamy lemon twist, this version with mascarpone is a lovely reference: Blueberry Lavender Pound Cake with Lemon Mascarpone Cream. I’d love to hear how your loaf turns out or what tweaks you made — share your notes, and let’s keep baking cozy things together.

FAQs About Blueberry Lavender Pound Cake