Lemon, Lavender and Blueberry Cake

What You’ll Need

Cake

1 cup oat flour
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup room temperature butter
1 1/2 cups granulated sugar
3 large eggs
1 cup plain greek yoghurt
1/4 cup lemon juice
2 tbsp lemon zest
1 tbsp dried culinary lavender or fresh lavender finely chopped
1/2-1 cup fresh blueberries (tossed in a little oat flour to prevent sinking)

Lemon Icing

2 1/2 cups powdered sugar
1/4 cup cream cheese
2 tbsp room temperature butter
2 tbsp lemon juice
Lemon slices, fresh lavender, and fresh blueberries

Method

Preheat oven to 180°C. Grease and line two 20cm cake pans or two loaf pans with baking paper.
Whisk the oat flour, all-purpose flour, baking powder, baking soda, and salt in a bowl and set aside.
In a larger bowl, beat the butter and sugar until it's light and fluffy. Add the eggs and continue to beat for a couple more minutes.
Add the yoghurt, lemon juice, lemon zest, and half of the dry ingredients and mix on low speed until nearly combined. Add the remaining dry ingredients and the lavender and mix until combined. Gently fold in blueberries.
Bake for 30-35 minutes, and leave to cool before icing.
To make the icing, combine all ingredients in a bowl, and beat until smooth. Cover the cake with icing and decorate with lemon slices, lavender and blueberries