1/4 teaspoon dried culinary lavender buds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the floured blueberries and chocolate chips.
Stir in the dried culinary lavender buds.
Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. Stir in the dried culinary lavender buds (optional).
Once the cake is completely cool, drizzle the lavender glaze over the top. Let the glaze set for a few minutes before slicing and serving.
