Blackberry Lavender Cake
This delightful Blackberry Lavender Cake pairs the sweet-tart flavor of fresh blackberries with the delicate floral notes of lavender, creating an irresistible dessert that's simple to make and beautiful to serve.
Ingredients
Main Ingredients
- 1 cup fresh blackberries Use fresh for best flavor.
- 1 tablespoon dried lavender Can adjust amount based on preference.
- 1.5 cups all-purpose flour Can substitute with almond or coconut flour for gluten-free.
- 1 cup sugar Honey or maple syrup can be used as substitutes.
- 0.5 cup unsalted butter, softened Coconut oil can be used for dairy-free version.
- 2 pieces eggs Flax eggs can be used for a vegan version.
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup milk Almond milk or oat milk can be used for dairy-free.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until smooth and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
Mixing Dry Ingredients
- In another bowl, mix together the all-purpose flour, baking powder, salt, and dried lavender.
Combining Mixtures
- Combine the dry ingredients with the creamed butter mixture alternately with the milk until well incorporated. Do not over-mix.
- Gently fold in the fresh blackberries.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack.
Serving
- Once cooled, slice the cake and enjoy with fresh whipped cream, vanilla ice cream, or a cup of tea.
Notes
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, freeze it for up to 2 months.