This blueberry lavender naked cake is four layers of lightly sweet blueberry jam with whipped vanilla buttercream. It’s perfect for any occasion!
When it comes to dessert, I often will pick the fruit based choice. So if I’m out at a restaurant, I’ll go with the apple crumble over a chocolate fudge sundae every single time. The reason why is because I don’t like really sweet desserts. And that’s why I love this blueberry lavender naked cake so much. It’s bursting full of flavor without all the heavy sugar taste!
Chris knows the rules when it comes to me and making recipes for the blog. Don’t touch until you get the ok. 🙂 So when he saw me photographing this blueberry lavender naked cake, he was really wowed by the presentation. But I could tell he was also a little nervous to try it. He thought it looked too rich.
Blueberry and Lavender Still The Show
Now don’t get me wrong. This cake has a good amount of butter in it. But it also has lots of honey, blueberries and the ever-so-gentle touch of lavender. Those three ingredients combined instantly gives this cake a fabulous light and fragrant jam filling that tastes amazingly good.
So when it was time to actually slice the cake up and try it – Chris was so pleasantly surprised. He kept commenting on how good it tasted without being overly sweet. After he finished his first slice, he immediately came back for a second slice. I have to say I wasn’t shocked because I already knew this cake was a winner. 🙂
What Is A Naked Cake?
Since everyone in my family likes their desserts on the less sweeter side, naked cakes are my preference. A naked cake is easily recognized by its absent or minimal outer layer of frosting, which shows off the cake’s natural texture and filling. Some naked cakes have zero frosting on their outer edge, while others have just a wisp of buttercream like mine.
I think naked cakes are great for showing off the real star – those sweet, sweet layers! Which in this case is the beautiful blueberry honey and lavender jam.
Another great benefit of naked cakes that I absolutely love – they are so much easier to make! I often get so nervous when it comes to frosting a multiple-layer cake. So for me, naked cakes are definitely the way to go!
Plus I feel there’s no need to create the ‘perfect’ cake. The naked look to me is just as pretty!
Whipped Vanilla Buttercream
And I can’t forget to mention the sweet frosting on this cake as well. It’s such a lovely compliment to the cake and blueberry jam. It’s extra buttery, with a touch of cream cheese. And it’s sweetened with powdered sugar, vanilla and a little touch of honey. Basically, it’s whipped cake frosting perfection! 🙂
You know, Easter will be here in just a few weeks and this cake would be perfect for this holiday get-together. I may be making it again for our family as well! It’s that good.
MORE SWEET CAKE DESSERT RECIPES YOU’LL LOVE
If you got a sweet tooth, I got some great recipes. Here are more cake recipes you should definitely give a try!
- A Delectable Lemon Poppy Seed Cake You Need To Make
- Strawberry Brownie Cheesecake
- Strawberry Shortcake Cupcakes with Lemon Whipped Cream
I do hope you give this Blueberry Lavender Naked Cake a try. Let me know if you loved every bite!
- 1 cup melted butter
- 1/2 cup vanilla greek yogurt
- 3 large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups buttermilk
- 3 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- BLUEBERRY LAVENDER JAM
- 5 cups fresh or frozen blueberries
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1-2 teaspoons dried lavender
- WHIPPED VANILLA BUTTERCREAM
- 3 sticks (1 ½ cups) salted butter, at room temperature
- 2 ounces cream cheese, at room temperature
- 1 1/2 cups powdered sugar
- 1/3 cup honey
- 1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the melted butter, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined.
3. Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
4. To make the jam. Add the blueberries, honey, lemon juice, and lavender to a medium size pot set over high heat. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. Should thicken as it cools.
5. Make the buttercream. Add the butter and the cream cheese to the bowl of a stand mixer and whip until extra light and fluffy, about 3-4 minutes. Add the powdered sugar and honey. Beat together until whipped, about 2 more minutes. Add the vanilla and beat until combined. If the frosting feels too loose, add powdered sugar to thicken.
6. To assemble. Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake and layer with about 1/4 cup of jam. Repeat with the remaining 3 cake layers. Be careful not to over fill your layers or the cake will be hard to slice. Lightly frost the outside of the cake. Chill 30 minutes. Serve or store in the fridge for up to 3 days.
Adapted from Half Baked Harvest
If you are looking for even more fun Easter treats, be sure to check out these goodies from my friends below:
Make sure to check out these Amazing Easter Dessert Recipes!
Strawberry Fool Dessert | Modern Glam
Easter Bunny Cupcakes | Craftberry Bush
Easter Bunny Cake – with Pattern | Happy Happy Nester
Lemon Curd Easter Parfaits | Finding Lovely
Bunny Puff Pastry Easter Tart | Tatertots and Jello
Easter Basket Flower Cake | My 100 Year Old Home
How to Make “Egg Hunt” Easter Cupcakes | Robyn’s French Nest
Chocolate Eclair Cake | Twelve on Main
Light & Delicious Lemon Cheesecake | Maison de Cinq
White Chocolate Easter Egg Pudding Cups | My Sweet Savannah
Blueberry Lavender Naked Cake | Inspirations for Moms