Blackberry Lavender Cake 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

Cake:

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 tbsp dried culinary lavender, finely crushed

3/4 cup unsalted butter, softened

1 3/4 cups sugar

4 large eggs

1 tsp vanilla extract

1 cup whole milk

1 cup fresh blackberries

Lavender Syrup:

1/2 cup water

1/2 cup sugar

1 tsp dried lavender

Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

2–3 tbsp heavy cream

1 tbsp dried lavender, finely crushed (optional)

 

️ Instructions:

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.

Whisk flour, baking powder, salt, and crushed lavender.

️ Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.

Alternate adding dry ingredients and milk, mixing until smooth. Fold in blackberries gently.

Divide batter into pans. Bake 30–35 mins. Cool completely.

Lavender Syrup:
6. Simmer water, sugar, and lavender for 5 mins. Strain and cool. Brush syrup over cooled cake layers.

Frosting:
7. Beat butter, add powdered sugar gradually. Mix in vanilla, cream, and lavender if using until fluffy.

Layer and frost cake. Garnish with blackberries and lavender sprigs.