Blueberry Lavender Ice Cream Pound Cake

Lavender vanilla pound cake layered with vanilla ice cream and wild blueberry compote.

Preheat the oven to 350°F / 175°C. Butter and line an 8x4" loaf pan with parchment paper.
Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment (Alternatively, you can use a hand mixer and a large mixing bowl.) Beat the butter and sugar on medium speed for 4 minutes.
With the mixer still running, beat in the eggs one at a time, beating for 30 seconds before adding in the next egg.
Beat in the buttermilk, lavender extract and vanilla extract until well combined.
Add in the flour, baking powder, and salt. Mix on low speed just until the flour is completely incorporated.
Pour the pound cake batter into your prepared loaf pan, and bake for 40-50 minutes, until a toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs.
Let the pound cake come to room temperature before slicing. In the meantime, make the cherry compote.

Add the wild blueberries, sugar, and lemon zest to a medium sized saucepan. Set the mixture over medium heat, stirring occasionally until the mixture comes to a simmer.
In a small bowl, whisk together the lemon juice and corn starch. While constantly whisking the blueberry compote, pour in the corn starch slurry.
Continue to whisk until the mixture thickens, then remove it from the heat. Transfer the compote to a heat-safe container and place it in the freezer to cool down while the ice cream softens.
20-30 minutes before assembling, put the ice cream out on the counter.

Once the pound cake has come to room temperature, slice it horizontally twice to get 3 even pieces.
*important!* Line the 8x4" loaf pan with plastic wrap to kind of form a hammock for the cake. This will make it way easier to pull the cake out of the loaf once it's completely frozen later on!
Put the bottom layer of the pound cake into the loaf pan. Spread half of the icecream. Then, add on half of the blueberry filling and swirl it into the ice cream with a knife.
Gently top it with the middle pound cake layer, then carefully spread the rest of the ice cream, and swirl in the remaining blueberry filling.
Top it off with the top layer of the pound cake, and bring the plastic wrap from the sides up on to the top of the pound cake.
Top with additional plastic wrap as needed to completely cover the pound cake. Place the cake in the freezer for at least 6 hours, ideally overnight before slicing.

When you put the ice cream cake in the freezer, start infusing the cream. In a small container, stir together the heavy whipping cream and dried culinary lavender. Leave the mixture to infuse in the fridge while the cake is firming up in the freezer.
Once your ready to make the cake, pour the cream through a fine mesh sieve into a medium sized mixing bowl to remove all the lavender.
Add in the granulated sugar, and use a hand mixer (or stand mixer fitted with the whisk attachment) to beat the cream to soft peaks.
Lift the ice cream cake out of the pan and place it on to a cutting board (You may need to wait 5-10 minutes for it to be soft enough to lift.) Top the cake with the whipped cream and additional blueberries.
I'd recommend slicing the pieces you want right away, then letting them sit for 10-20 minutes to let it soften before eating. Enjoy!