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Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
Cream Butter & Sugar: Beat together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Mixtures: Gradually add the dry ingredients, alternating with sour cream and milk, mixing just until combined.
Add Blueberries: Gently fold in the fresh blueberries. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Frost: Let the cakes cool on a wire rack. Once cooled, spread a layer of cream cheese frosting on top of the first cake. Place the second cake on top and frost the entire cake with lavender-infused frosting.
Garnish: Finish with fresh blueberries, lavender sprigs, and a drizzle of chocolate ganache, if desired.
