Directions
Preheat Oven: Set oven to 350°F (175°C) and grease two 8-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and cocoa powder.
Cream Butter & Sugar: Beat butter and sugar until fluffy, then add eggs one at a time, followed by vanilla.
Combine Mixtures: Add dry ingredients alternately with sour cream and milk, mixing until just combined.
Add Blueberries: Fold in fresh blueberries. Divide batter between pans and bake 25-30 mins until a toothpick comes out clean.
Cool & Frost: Cool cakes on a wire rack. Spread cream cheese frosting on one layer, place the second layer on top, and frost with lavender-infused frosting.
Garnish: Top with fresh blueberries, lavender sprigs, and a chocolate ganache drizzle if desired.
Summary
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Calories: 480 kcal per slice
Servings: 10
A dreamy, floral twist on classic chocolate cake—perfectly balanced with blueberry and lavender notes!
