Summer in New England! It's hot, humid and the blueberries are delicious! I know that many people get more excited for the summer New England seafood...and yes, I think that stuff is great too, but bring on the dessert please.  One of my favorite places for vacation is Maine and they are known for their blueberries up there. One of my favorite places to eat in New England is Pickity Place in New Hampshire.  You likely have heard me mention this place before if you've seen my recipes for Lemon Lavender bread and Lavender Brownies because this is the place where I was introduced to Lavender Lemonade. Let me tell you...the lemonade is incredible.  It's like drinking a spa day in a glass. Naturally, I bought some culinary lavender in their gift shop and that started my baking fun with lavender.

This recipe combines three of my favorite things: New England blueberries, Pickity Place lavender and a 6 inch cake.  You can find my vanilla birthday version and chocolate version of the one bowl, 6 inch cake on the blog already. This recipe uses the vanilla version as a base with a few slight modifications such as the obvious addition of blueberries and lavender, a reduction in the amount of vanilla extract and an increase in baking time as the berries add moisture to the cake.  

I use a total of 4 TBS of lavender in the whole recipe.  Most of it goes into the cake and I reserve 1-2 tsp for the frosting.  The lavender is added into the recipe with the sugar once it's processed in a blender or food processor.  I find that this amount of lavender makes the flavor noticeable to taste and smell, but it's not overpowering.  You could increase or reduce the amount of lavender to your preference, but I recommend starting on the lower end of your preferences and working your way up.  A little lavender can go a long way.

Let's get baking this beautiful cake.

Ingredients for the Cake
-4 TBS culinary lavender (processed to a fine consistency in a blender or food processor)
-1 cup sugar
-3/4 cup vegetable oil
-2 eggs
-1 tsp vanilla extract
 -1 1/2 cups all purpose flour
-2 tsp baking powder
-1/2 tsp salt
-1/2 cup whole milk
-1-1 1/2 cups blueberries

Directions
Process the lavender in a food processor or high powered blender.  Prepare 2 x 6 inch cake pans with parchment paper and non-stick spray.  Pre-heat the oven to 350 degrees.  Mix all of the lavender except 1-2 tsp (which will be reserved for the frosting) with the sugar and vegetable oil in a large bowl.  Add the eggs and combine either stirring by hand or with a mixer. Do the same with the vanilla.  

Add the flour, baking powder and salt on top of the wet ingredients.  Gently stir them together with a fork and then gently combine with the wet ingredients.  Pour the milk and stir until all combined.  Fold in the blueberries.  Pour the batter into the prepared pans and bake for 35-40 minutes until the center of the cake is cooked through, as indicated by inserting and removing a clean knife or toothpick to the center of the cake.  Remove from the oven and allow to cool in the pans.  Transfer the cooled cakes to a wire baking rack and ensure the cakes are completely cool before frosting.

For the lavender vanilla buttercream frosting shown on this cake. simply add 1-2tsp of processed lavender to the powdered sugar in this vanilla buttercream recipe.  Enjoy the flavors of New England summer!

It's cake season around here! Most of our family birthdays and our wedding anniversary are between May and June.  Add in Mother's Day, Father's Day and a First Communion and it's sort of a lot of cake. I'm good with that!

I love 6 inch layered cakes.  I find that they're the perfect size for most of our celebrations so that everyone gets a piece and there's a modest amount of leftovers.  I like modest leftovers....too much cake sitting in my fridge is dangerous.

I've tested this recipe using a stand mixer and mixing by hand.  Both methods came out beautifully.  Frost and fill the cakes with your favorite frosting, whip cream and/or toppings and you're done.  You can get my vanilla buttercream recipe here (you will need a separate bowl for frosting and a hand or stand mixer). Buttercream is my favorite!

Here we go!

Ingredients
 -1 1/2 cups all purpose flour
-2 tsp baking powder
-1/2 tsp salt
-3/4 cup vegetable oil
-2 eggs
-1 cup sugar
-1 TBS vanilla extract
-1/2 cup whole milk
-sprinkles (optional)

Directions
Prepare two 6 inch baking pans with parchment paper and/or non-stick cooking spray and pre-heat your oven to 350 degrees.  Combine the vegetable oil and sugar in a large bowl.  Mix together.  Add your eggs and combine.  Add the vanilla extract and stir together.  Place all of the dry ingredients (flour, baking powder and salt) on top of the wet ingredients.  Use a fork to lightly combine the dry ingredients together.  Then slowly begin to stir the dry ingredients into the oil/egg/vanilla mixture.  Slowly add half of the milk.  Stir.  Add the remaining milk and stir all of the ingredients together until just combined.  Use a rubber spatula to run around the side of the bowl to make sure all of the dry ingredients are incorporated.  Don't over mix.  Optional: fold in a couple of handfuls of sprinkles!

Pour into your cake pans and give them a gentle tap on the counter to work out any air bubbles.  Bake for 27-30 minutes.  Check the cakes frequently at 25 minutes.  The cakes are done when a toothpick inserted to the middle comes out clean.  Remove from the oven.  Allow to cool in the pan for 20-30 minutes and then transfer to cooling rack to finish cooling.  

​Once fully cooled, frost, serve and enjoy!  Store in the fridge.