Moist Blackberry Lavender Cake

There’s something magical about baking that transports me to a peaceful, fragrant world, far from the hustle and bustle of everyday life. The soft sounds of butter being creamed with sugar, the faint crackle of eggs being incorporated one by one, and the gentle aroma of lavender wafting through the air have enchanting powers. These moments inspire me, especially when spring brings fresh blackberries bursting with juiciness.

Today, I’m thrilled to share with you my cherished recipe for Moist Blackberry Lavender Cake. This is not just any cake; it’s a delightful serenade of flavors, where the sweet-tartness of blackberries dances gracefully with the delicate floral notes of lavender. It’s perfect for afternoon tea, a garden party, or simply a cozy night at home—each bite a joyful celebration of the season.

Recipe Timing

• Prep Duration: 15 minutes
• Active Cooking: 35 minutes
• Total Duration: 50 minutes
• Portion Size: Serves 8-10
• Complexity: Simple

Nutritional Recipe

• Calories per portion: Approximately 220
• Protein: 3g
• Carbs: 30g
• Fats: 10g
• Fiber: 1g
• Sugars: 15g
• Sodium: 120mg

Why You’ll Love This Moist Blackberry Lavender Cake

This cake is more than just a dessert; it’s a sensory experience. Each forkful offers a luscious combination of textures, from the buttery crumb to the juicy blackberries. The lavender provides a subtle yet captivating touch that will leave your guests wondering about your secret ingredient. It’s a simple yet stunning way to showcase spring’s bounty, and the vibrant colors will have everyone reaching for another slice!

The Complete Cooking Journey

Let’s embark on this delightful journey of creating the Moist Blackberry Lavender Cake together. It’s easy and fun, perfect for bakers of all skill levels. All you need is a few ingredients and a sprinkle of joy.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh blackberries
• 1 tbsp dried lavender
• 1 tsp vanilla extract

Method:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This is the first step toward creating a beautiful cake!

Step 2: Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where the magic begins; the mixture should almost resemble a cloud!

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. Don’t rush this step. Each egg contributes moisture and richness to your cake.

Step 4: Stir in the Vanilla

Stir in the vanilla extract. Ah, the scent of vanilla—it’s like a warm hug in the baking world!

Step 5: Mix Dry Ingredients

In a separate bowl, mix the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents throughout the cake.

Step 6: Combine Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined; we want to keep our cake tender, not tough.

Step 7: Fold in Blackberries and Lavender

Gently fold in the fresh blackberries and dried lavender. Be careful not to crush the blackberries; they’ll add beautiful bursts of flavor throughout your cake.

Step 8: Pour Batter Into Pan

Pour the batter into the prepared cake pan and spread it evenly. Look at that beautiful mixture; it’s ready to be transformed!

Step 9: Bake to Perfection

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell divine during this time!

Step 10: Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This is the hardest part—waiting!

Serving Suggestions & Pairings

Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs beautifully with a cup of Earl Grey tea or a refreshing mint iced tea, enhancing those lovely floral notes.

Storage & Leftovers Guide

Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, but I recommend enjoying it fresh!

Kitchen Wisdom & Success Tips

• Ensure your butter is at room temperature for easy creaming.
• If you can’t find fresh blackberries, frozen will work, but do not thaw them before adding to the batter to avoid excess liquid.
• Measure flour correctly by spooning it into the cup and leveling it off for accuracy.

Flavor Variations & Adaptations

Feel free to swap out blackberries for raspberries or blueberries. For a lemon twist, add a teaspoon of lemon zest along with the vanilla for a refreshing brightness.

Reader Questions & Solutions

1. Can I use low-fat milk instead of whole milk?
Yes, but keep in mind the texture might be slightly less rich.

2. What if I don’t have dried lavender?
While it adds a unique flavor, you can omit it. Consider using lemon zest for a citrusy kick instead.

3. My cake sunk in the middle. What happened?
This might occur if the oven temperature was too low or if the batter was over-mixed after adding the flour.

4. Can I bake this as a layer cake?
Absolutely! Divide the batter between two 9-inch round pans, and adjust baking time accordingly.

5. How do I know when my cake is done?
Look for a golden top and press gently in the center; it should spring back. A toothpick test is always a reliable method!

Wrapping Up

Baking a Moist Blackberry Lavender Cake is a wonderful way to indulge in the sweet moments of life. I hope you find joy in creating this recipe, just as I do. Remember, every recipe is an opportunity to express creativity and love through food. Gather your ingredients, put on your apron, and let’s transform simple ingredients into something extraordinary. Happy baking!

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