Blackberry Lavender Cake

Blackberry Lavender Cake with Lemon Buttercream: A Garden in Every Bite

Introduction:
Step into a slice of paradise with the enchanting flavors of a Blackberry Lavender Cake, draped in a creamy lemon buttercream. Combining the delicate floral notes of lavender with the sweet tartness of blackberries, this cake paints a picture of a lush, vibrant garden. It’s perfect for any special occasion or when you simply wish to indulge in a little delight! Don’t forget to subscribe to get this magical recipe delivered straight to your inbox.

Why You’ll Love This Recipe:
This Blackberry Lavender Cake is a symphony of flavors that not only tantalizes the taste buds but also delights the senses! The floral notes of lavender are subtle yet captivating, perfectly complimenting the freshness of ripe blackberries. Paired with the zesty tang of lemon buttercream, this cake is a taste explosion you won’t want to miss. It’s surprisingly easy to make and sure to impress family and friends with its sophisticated taste and aesthetic appeal.

Ingredients:
– 1 and 3/4 cups (220g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 tablespoon dried culinary lavender
– 1/2 cup (115g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 3 large eggs, room temperature
– 1 tablespoon vanilla extract
– 1/2 cup (120ml) buttermilk, at room temperature
– 1/2 cup (120ml) sour cream, at room temperature
– 1 tablespoon lemon zest
– 1 and 1/2 cups (225g) fresh blackberries

Lemon Buttercream:
– 1 cup (230g) unsalted butter, softened
– 4 cups (480g) confectioners’ sugar
– 1/4 cup (60ml) fresh lemon juice
– 1 tablespoon lemon zest
– 1/4 teaspoon salt

See also Pumpkin Spice Bars

Necessary Tools:
– Three 6-inch round cake pans
– Mixing bowls
– Handheld or stand mixer
– Whisk
– Spatula
– Wire rack

Ingredient Swaps and Additions:
Feel free to experiment with this recipe! Swap out blackberries for raspberries for a different berry taste or add a pinch of nutmeg for a warm spice touch. Almond extract can replace vanilla for a nuttier note, and Greek yogurt can be used instead of sour cream for a slight tang.

Step-by-Step Instructions:
1. Preheat your oven to 350°F (177°C) and prepare the cake pans by greasing and flouring them.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, and dried lavender; set aside.
3. Cream the butter and sugar using a mixer on high speed until it’s fluffy and light.
4. Add eggs one at a time, mixing on medium speed after each, then beat in the vanilla.
5. In a separate bowl, combine buttermilk and sour cream. Add this alternately with the flour mixture into the batter, mixing until just combined.
6. Gently fold in lemon zest and blackberries. Divide the mixture evenly among the cake pans.
7. Bake for 25-28 minutes. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack.
8. For buttercream, beat butter until creamy. Gradually add confectioners’ sugar, lemon juice, zest, and salt, beating until fluffy.
9. Once cool, layer and frost the cakes with buttercream. Optional: Garnish with extra blackberries or lavender.

Serving Suggestions:
This cake pairs wonderfully with a cup of Earl Grey tea or a refreshing glass of lemonade. The lemony zing is a perfect match for both hot and cold beverages.

Blackberry Lavender Cake

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