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Wild Blueberry Lavender Sheet Cake

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 14

Ingredients
  

For the Wild Blueberry Lavender Syrup

  • 6 cups Frozen Wild Blueberries
  • ⅓ cup Honey or Maple Syrup
  • Juice of 1 Lemon
  • 1 ½ tbsp. Dried Lavender

For the Vanilla Sheet Cake

  • Klarburnn Berry Blend for serving
  • ¾ cup Olive Oil
  • ½ cup Plain Greek Yogurt Preferably 2% or 5%
  • 1 cup Buttermilk
  • 2 large Eggs
  • ¾ cup Sugar
  • Zest of 1 Lemon
  • 2 tsp. Vanilla
  • 3 cups Cake Flour or All Purpose Flour
  • 1 ½ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Fine Sea Salt

For the White Chocolate Buttercream

  • 10 tbsp. Butter softened
  • 3 cups Powdered Sugar
  • 4 oz. White Chocolate melted and cooled to room temp.
  • ¼ tsp. Almond Extract

Instructions
 

For the Wild Blueberry Lavender Syrup

  • In a large saucepan, combine all the ingredients together. Bring to a boil, lightly mash, then simmer for 10 minutes uncovered. Remove from heat to cool.

For the Vanilla Sheet Cake

  • Preheat oven to 350F. Generously butter and line with parchment paper a 9×13” baking pan.
  • In the bowl of stand mixer, combine the sugar and lemon zest. Use your hands to mix together until fragrant.
  • Add the butter and cream for 2 minutes.
  • Add the olive oil, yogurt, eggs, buttermilk, and vanilla extract. Mix until smooth.
  • In a separate bowl, mix the flour, baking soda, baking powder, and salt together until well-combined. Add to the buttermilk bowl and fold just until combined.Be careful not to over mix the batter.
  • Transfer the batter to the prepared pan.
  • Add half of the Wild Blueberry Lavender Syrup on top of the batter, then use a knife to gently swirl into the batter.
  • Bake 30-35 minutes, until a toothpick inserted into the center comes out with moist crumbs. Let cool completely.

For the White Chocolate Buttercream

  • In the bowl of a stand mixer, beat the butter and white chocolate together until smooth, about 1-2 minutes.
  • Add the powdered sugar and whisk for 5-6 minutes, until smooth and fluffy.
  • Fold in the almond (or vanilla) extract.

To Assemble

  • Add the buttercream on top of the cooled sheet cake, then add the remaining wild blueberry lavender on top. Use the back of a spoon to swirl the syrup into the buttercream.
  • Slice into individuals squares to enjoy with Klarbrunn Berry Blend for a complimentary refreshment!