In a large bowl, cream 10 tbsp of softened, unsalted butter and 1 ½ cups of sugar together.

Add in 4 large egg whites, 3 tbsp lemon juice and 1 ½ tbsp lemon zest. Set aside.

In a small bowl, whisk 2 ¼ cups of cake flour, ¼ tsp of baking soda, 1 ½ tsp of baking powder, ½ tsp salt and 1 tbsp dry, ground lavender together.

Alternate adding 1 cup of buttermilk and the dry ingredients to the butter/sugar mix until it is all combined, scraping the sides of the bowl with a spatula as you go.

Toss 1 ½ cups of blueberries in two tablespoons of flour and then fold them into the batter. (This will help them from sinking so much while the cake bakes.)

Divide the batter evenly between 3 6" cake pans. Bake the cakes for 38-42 minutes or until a toothpick comes out clean from the center.

Let cool in the pans for 10 minutes and then transfer to a cooling rack to cool completely.

Microwave ¾ cups of blueberries in a medium sized bowl for 3-4 minutes or until the skins have burst and the berries have thickened. (Make sure the bowl is big enough to allow for rising). Alternatively, you can heat the berries on the stove over medium heat until they break down and thicken but this takes much longer.

Let the berries cool completely. (They should be very thick once completely cooled). Transfer them to a food processor and pulse until they’re all blended and there aren’t any clumps of skins.

Add 1 cup of softened, unsalted butter to a bowl and mix with an electric mixer until pale in color and fluffy, about 5 minutes.

Then add in 8 oz of softened cream cheese and mix until fluffy again.

Sift in 3 ½ cups of powdered sugar, a little at a time, and mix into the butter and cream cheese until all is combined together.

Lastly mix in 1 tsp of vanilla. The frosting should be light and fluffy once everything has been mixed together. (Mix the frosting for longer if it’s not quite fluffy yet).

Once the cakes are completely cooled you can assemble the cake. You can simply fill each layer and ice the outside with blueberry cream cheese frosting. However, if you are looking to make a really beautiful cake, follow the extra steps in the above blog post.