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 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.

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.

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!