Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon dried culinary lavender
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray, followed by a dusting of flour.
- Add the softened unsalted butter and sugar in a mixing bowl and cream together until light and fluffy.
- Include the large eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and dried culinary lavender in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until combined.
- Carefully fold in the fresh blueberries.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Serve it as is or with a dusting of powdered sugar.
Notes
Gently fold in blueberries to keep them intact. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg