• 1 c canola oil
• 1/2 c plain greek yogurt
• 3 large eggs
• 2 cups sugar
• 1 tbl vanilla
• 1-1/2 cups buttermilk
• 3-3/4 c flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

Blackberry Lavender Jam

• 6 cups fresh blackberries
• 1/2 c honey
• 1 tbl lemon juice
• 1-2 tsp dried lavender

White Chocolate Buttercream

• 3 sticks room temp salted butter
• 1 1/2 cups powdered sugar
• 8 oz white chocolate, melted and cooled

1. Preheat oven to 350 degrees. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In the bowl of a stand mixer (or use a hand-held mixer) beat together canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add flour, baking soda, baking powder, and salt. Mix until combined. Pour batter among cake pans and bake 30-35 minutes, until the tops  are just set and no longer wiggly in the center. Remove and let cool five minutes. Run knife around edges of pan. Turn cakes out onto cooling rack. Cover and let cakes cool completely before assembling.
3. To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium size pot set over high heat. Bring the mixture to boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from heat and let cool. Should thicken as it cools.
4. To make buttercream, add butter and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Add melted white chocolate and beat until combined.
5. To assemble. Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake and layer with about 1/4 cup of jam. Repeat with remaining 3 cake layers. Be careful not to over fill your layers or the cake will be hard to slice. Lightly frost the outside of the cake. Chill 30 minutes. Serve or store in the fridge for up to 3 days.