Blueberry-Lavender Coffee Cake

Blueberry-Lavender Coffee Cake with Lemon Glaze |

Moist, lightly sweet buttermilk coffee cake swirled with blueberries and lavender and topped with a lemon glaze. I’m going to let you in on a little secret: dragging my butt out of bed in the morning is so much easier when I have this to look forward to!

I couldn’t even wait for my coffee to finish brewing this morning before I snuck my first sliver. (I may or may not have had another slice while I was cooking dinner tonight.)

Blueberry-Lavender Coffee Cake-1

If you haven’t tried lavender in cooking yet, or if you haven’t been a huge fan of it in the past, don’t be scared away. This recipe uses the tiniest little bit mixed in with the blueberries. Just enough to give them an ever-so-subtle perfume-y taste that goes perfectly with their natural sweetness. The tart lemon glaze on top keeps everything in balance.

The cake itself is plain, but far from boring. It’s rich and moist and has a slight tang from the buttermilk that gets baked into it. Since I planned this cake for breakfast, I used  some white whole wheat flour. I love white whole wheat – it has all of the benefits of whole wheat flour, but with a lighter color and softer texture. You can’t even tell that it’s in there!

Plus, look at the bag! So cute. I mean, if that doesn’t want you to tie on your frilliest apron and bake a cake, I don’t know what will!  If it has the added benefit of making me add whole gain goodness to my baked goods, well, that’s just an added bonus.

Blueberry-Lavender Coffee Cake with Lemon Glaze |

5.0 from 1 reviews
Blueberry-Lavender Coffee Cake
Prep time
Cook time
Total time
There are only a few weeks of blueberry season left. What are you waiting for? This rich, moist cake is at its best after sitting overnight, which makes it the ultimate make-ahead breakfast.
Serves: 12
For the filling
  • 1 cup blueberries
  • ¼ cup water
  • 2 tablespoons honey
  • ½ teaspoon dried lavender
For the cake1 cup Gold Medal white whole wheat flour
  • 1 cup Gold Medal all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter (3/4 stick), softened
  • ⅔ cup sugar
  • ½ teaspoon vanilla extract
  • 2 eggs
  • 1 cup buttermilk
For the glaze
  • ¼ cup confectioners sugar
  • 1 lemon, juiced
  1. Prepare filling by combining blueberries, water, honey, and lavender in a small saucepan. Bring to a boil; cook 5 minutes, stirring frequently, until thick and syrupy. Let cool.
  2. Heat oven to 350*F. Grease the bottom and sides of a loaf pan.
  3. In a mixing bowl, combine the flours, baking soda and salt. In a second bowl, cream together the butter and sugar. Add the egg and vanilla. Stir in half the dry ingredients – the batter will be very thick and doughy. Stir in half the buttermilk – the batter will thin back out. Repeat.
  4. Pour half the batter into the prepared pan. Spread with blueberry filling. Top with remaining batter. (The pan will be ½ to ¾ full).
  5. Bake for 45-55 minutes. Let cool.
  6. Add the confectioners sugar and lemon juice to a small saucepan set over medium heat. Cook 1-2 minutes, stirring constantly, until sugar is melted. Immediately drizzle over the cake.
Nutrition Information
Calories: 208 Fat: 6.9 Carbohydrates: 33.7 Fiber: 1.6 Protein: 4.1

Disclosure: This post was brought to you in partnership with Gold Medal Flour. I was paid to create this recipe for them. All opinions are my own.


  1. sippitysup says:

    I have cooked with lavender. But the addition of blueberries just takes the theme and runs with it. GREG

  2. Kelly Rogers says:

    Great combo. Here’s a tip from a culinary school: dust your fruit in flour before folding it into the batter. It will prevent the berries from sinking ;)

  3. I kind of love that the blueberries match that ADORABLE gold medal bag! I’ve seriously never seen flour look so cute!

  4. I’m not sure where you are getting your information, but great topic.
    I needs to spend some time learning much more or understanding
    more. Thanks for wonderful info I was looking for this
    info for my mission.

  5. I would love to try this recipe. i haven’t had a dish that contained lavender. I am curious as to the taste.

  6. I enjoyed this recipe so much I’ve made it twice this weekend! It was a hit at the Easter potluck I attended and I can’t wait to share it with co-workers tomorrow. I’ve used 2 cups of AP flour because I don’t have white whole wheat and it works just as well.


  1. […] Blueberry Lavender Cake – I always have a hard time figuring out what to cook with lavender, but this coffee cake (of sorts) looks right up my alley. I imagine that fresh blueberries are the perfect addition. (@ Healthy Delicious) […]

  2. […] had some buttermilk in my fridge from when I made this blueberry-lavender coffee cake, and decided to use that instead of cream to create a tart filling. Oh my! The custard is faintly […]

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