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Blackberry Lavender Cake

A delightful cake combining sweet blackberries with subtle floral notes of lavender, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.75 cups unsalted butter, softened
  • 1 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.25 cups milk
  • 1 cups blackberries, fresh or frozen
  • 1 tablespoon dried lavender

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
  3. In a separate mixing bowl, cream 3/4 cup of softened unsalted butter and 1 cup of sugar together until light and fluffy.
  4. Beat in 2 large eggs, 1 teaspoon of vanilla extract, and continue mixing until well blended.
  5. Slowly add the dry mixture to the wet ingredients, alternating with 1/4 cup of milk. Mix until just combined.
  6. Gently fold in 1 cup of blackberries and 1 tablespoon of dried lavender into the batter.
  7. Pour the batter into your prepared cake pan.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out clean when inserted in the center.
Cooling
  1. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a gluten-free version, replace all-purpose flour with almond flour. Keep an eye on your cake while baking, as oven times may vary. Carefully fold in blackberries to keep the batter from turning purple.