Blueberry, Lavender and White Chocolate Cake with The Happy Egg Co.

Fresh blueberries and fragrant lavender are two of the best things about summer, plus they are wonderful flavours to add to various cake recipes too. With that in mind we whipped up a delicious Blueberry, Lavender and White Chocolate cake using eggs from The Happy Egg Co. This cake is perfect for a fruity summertime treat; why not try out our recipe for barbecues, garden parties or afternoon tea.

Blueberry, Lavender and White Chocolate Cake

Blueberry, Lavender and White Chocolate Cake Recipe

(makes three 8″ layers)

7-8 eggs by The Happy Egg Co.
453g self-raising flour
453g butter
453g caster sugar
1 heaped teaspoon of edible lavender florets

Cream your butter in a mixer then add the caster sugar. Add in the flour along with half of the happy eggs for around one minute. Once half of the happy eggs are combined add the remaining and mix for about 5 minutes. Add 1 heaped teaspoon of edible lavender florets and mix.

Pour into a greased circle cake pan until 2/3 full and place on the top shelf of a pre-heated oven at Gas Mark 3/325F/170C. Bake for around 30 minutes. Repeat this step three times for each circle layer.

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Blueberry, Lavender and White Chocolate Cake

Blueberry and Lavender Preserve Recipe

200g of blueberries
2 tablespoons of edible lavender florets
2 tablespoons of lemon juice
250g jam sugar
6 tablespoons of room temperature water

Add all ingredients into a saucepan on medium to high heat. Bring to boil whilst stirring constantly. 

Leave to simmer and keep stirring. When the liquid has reduced to 50% less check if the preserve is ready. To do this turn off the heat and scoop out a tablespoon’s worth before leaving in the sample in a refrigerator for 2 minutes. Test when ready by pushing the jam with your finger. Is the jam moves and forms a wrinkled skin along the top then it is ready. Otherwise, turn on the heat and leave the preserve to simmer a little longer.

Once ready pour into clean jars to cool before using.

White Chocolate Buttercream

150g white chocolate buttons
350g butter
250-350g icing sugar

Step one: Cut up your butter into small cubes. We use a serrated knife to do this as the serrated edge causes less suction than a straight edge one. This means you shouldn’t be fighting desperately with getting the butter off your knife; a hazardous thing to do at best!

Step two: In a stand up mixer cream your butter using the flat beater on medium speed.

Step three: As the butter is creaming add in the icing sugar a bit at a time.

Step four: In a glass bowl melt up your chocolate callets in either a bain marie (the bowl in a saucepan of hot water) or a microwave (check and stir every 30 seconds to avoid burning).

Step five: Remove from heat once melted and stir until the chocolate has half cooled. Pour your melted chocolate into your mixer bowl with the buttercream and mix.

Step six: Mix your frosting at full speed at 30 second intervals; checking each time.

Blueberry, Lavender and White Chocolate Cake

Decorating this cake is relatively easy. You just need all your ingredients, some time, patience, extra blueberries, extra edible lavender florets, a good turntable and a small spatula.

Sandwich your layers with your fruity blueberry buttercream on your turntable before covering your cake with your white chocolate frosting. Using a small spatula add the white chocolate buttercream onto your cake until it is completely covered and smoothed.

To create the linear texture in the buttercream that we created begin from the bottom of your cake and angle the tip of your spatula into the frosting slightly. As you turn your turntable keep your spatula steady and move slightly up the cake so you are left with a linear spiral working it’s way up through the buttercream!

Finally, sprinkle with edible lavender florets and topple generously with fresh blueberries! Now your Blueberry, Lavender and White Chocolate cake is ready to be enjoyed!



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9 comments

  1. Clara says:

    Hi, I’d like to make this, it looks perfect for my mother in laws 70th birthday party coming up! But I’ve never seen eatable lavender, and when I do a quick search I only get results for fragrance lavender… how do you shop for this? A kitchen/cooking shop or the florist??? I live in NL. Thanks!

    • Juniper Cakery
      Juniper Cakery says:

      Hi there Clara, Thank you for your comment. We stock edible lavender florets and there are links throughout the post/recipe that will take you to the product needed. We also ship worldwide. We hope this helps!

  2. Clara says:

    The pictures of this cake are beautiful, but I would have really enjoyed seeing pictures of the inside, what the layers and the blueberry frosting look like! For next time ;)

    • Juniper Cakery
      Juniper Cakery says:

      Hi there Clara, As this cake was created for a client (The Happy Egg Co.) we weren’t able to slice it to show the inside. It would, however, have looked much any other layer cake. We hope this helps!

  3. Becky nicholls says:

    Really looking forward to making this recipe. Can I just confirm the amount of butter in the white choc buttercream? The recipe says 750 g but this seems an awful lot, should it be 250g? Thank you!

  4. Sherry says:

    Hello! This recipe looks yummy…I just have one question – In the assembly section, you mention sandwiching the cake layers with ‘fruity blueberry buttercream’. Would you suggest mixing some of the blueberry lavender preserves with the white chocolate buttercream or mix up a batch of regular buttercream with which to mix the preserves? Do you think the white chocolate buttercream would be too rich for the preserves, or maybe even use whipping cream with the preserves for the filling, provided you are using the cake immediately?

    • Juniper Cakery
      Juniper Cakery says:

      Hi there Sherry,

      Thanks for your lovely comment. The usual method of sandwiching cake layers where a preserve and buttercream (or whipped cream) is utilised involves a single layer of preserve and then a layer of buttercream or cream. You could mix the two together if you wish, but you wouldn’t taste the different dimensions of flavour from both separate elements. Also, the addition of white chocolate is perfect as preserves always have a wonderful tang to them which suits a nice creamy tasting and textured filling (we’ve developed, tested and tasted this recipe personally). Whipped cream would too make a great filling, however we’d advise keeping the cake chilled between eating and that the cake would only be good for around 3 days maximum after filling! We hope this helps.

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