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Cooking With Flowers: Lavender Blueberry Earl Grey Pound Cake

Thursday, September 5, 2013

I first read about this book on Mary's Blog, and her post is eye candy, let me tell ya!  You may see Mary's post here.  If you missed it, do yourself a favor and stop by her blog and read it!  It truly is one of the prettiest blog posts I've ever seen.

I picked-up a copy of the book looking for some wonderful lavender recipes (Angie send me some wonderful lavender from Utah).

Photography from Cooking with Flowers by Miana Jun
Her photography is so amazing in this book!

I did find some wonderful recipes using lavender, and I decided to bake a pound cake.

Lavender Blueberry Earl Grey Pound Cake

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4 tablespoons fresh lavender buds (or two tablespoons dried)
3/4 cup buttermilk
2 1/2 cups sifted all-purpose flour 
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 pint blueberries
1 cup (two sticks) unsalted butter. room temperature
2 cups sugar
4 eggs plus two egg yolks
Bag of Earl Grey tea leaves


{Makes one 9 X 5 X 3 inch loaf}

1.   Preheat oven to 325 degrees.  Coat oaf pan with nonstick cooking spray.

2.   Soak lavender buds in buttermilk for at least thirty minutes before preparing cake.

3.   Sift together flour, baking powder, and salt in a bowl.  Add berries and gently toss to thoroughly coat to prevent berries from sinking to the bottom of the pan.

4.   Beat butter with a mixer on medium speed for two minutes.  Gradually add sugar.  Beat until light and fluffy.  Scrape down sides of the bowl.  Beat in eggs one at a time.  Add tea leaves.  Turn off mixer and mix rest of ingredients by hand beginning with some of the flour mixture, followed by the buttermilk and lavender, and then the rest of the four mixture.

5.   Pour bater into the pan and bake for 35 - 40 minutes.  The top of the cake should be golden brown, and a metal tester inserted into the center of the cake should come out clean.  Let cake rest in the pan on a wire rack for five minutes before flipping it onto a wire rack to finish cooling.

Mr. Art @ Home loved this cake!  I liked it, too.  I hope you'll try it and get the book.  I'll be trying some of the other recipes from Cooking With Flowers this weekend!

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The Fresh Market's Lavender Chocolate Coffee pairs perfectly with the cake!

Do you have any favorite flower recipes you'd like to share?  

Until next time...

Ricki Jill


  1. It looks beautiful and I like the recipe. The less ingredients the better. Good thing I don't live close to you or you would be missing that beautiful teacup and saucer. HA! HA!

  2. Pinning!
    Thanks for sharing - your pound cake looks delicious!!!

  3. Everything looks yummy when dressed up in lavender. That cake is oh WOW!!

  4. For some reason I have always been terrified of eating things will flowers.
    They look gorgeous though.
    I guess with all my allergies, I just never

  5. Interesting recipe with tea leaves in it. Will try this one. Thanks!

  6. Everything looks so pretty! Where do you find the lavender chocolate coffee? I 'need' some of that! Hugs!

  7. How unusual, cooking with flowers! (For me, at least.) I've always wondered what lavender would taste like. I guess I should just try it!

  8. This sounds so interesting, Ricki Jill. I've never cooked with lavender before. The pound cake looks so yummy.

    Happy September!


  9. Ooh that sounds soooo good, I'm going to have to try it.

  10. Mmmm! That pound cake with the chocolate coffee.. delicious!

  11. RJ,
    These pictures are beautiful, especially the cake you made...that is tempting. I have used nasturtiums in salad, but no other flowers. I can see that I've been missing something.

  12. That looks delicious! I can't wait to try it (perhaps without the lavender, or with rosemary instead, on account of my allergies). Thanks for sharing!

  13. As strange as this may seem I didn't know you could cook with flowers till I watch the Great British Bake sad is that

  14. That is a beautiful cake! What wonderful, albeit slightly unusual, ingredients. I love lavender, but haven't tried cooking with it. That coffee sounds very good!

  15. I think the recipe is for 2 loaf pan? A lot of batter and short bake time listed.

    1. My oven is a convection oven, and it took the full time to cook.

  16. I love blueberry! How might I convert this to make an 8-inch layered cake (those are the tins I have).


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I'm Ricki Jill. Welcome! I'm honored that you're reading my blog. I enjoy sharing my creative lifestyle @ The Bookish Dilettante. For more information about my blog, please read the Start Here page. Thank-you for stopping by, and I hope you'll consider following me via email.

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