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Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1/2 cup cocoa powder
1 cup fresh blueberries
1 tablespoon dried culinary lavender
1/2 cup blueberry jam
2 cups cream cheese frosting
Fresh blueberries and lavender sprigs for garnish
Chocolate ganache (optional, for drizzling)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Mix dry ingredients: Whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
Cream butter and sugar: Beat the butter and sugar until light and fluffy. Add eggs one at a time, followed by the vanilla extract.
Combine mixtures: Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk, starting and ending with the dry ingredients.
Add blueberries: Fold in the fresh blueberries.
Bake: Divide the batter between the cake pans and bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to a wire rack.
Frosting: Spread cream cheese frosting on one cake layer, add the second layer, and apply a lavender-infused frosting.
Garnish: Decorate with fresh blueberries, lavender sprigs, and drizzle with chocolate ganache if desired.
