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Blackberry Lavender Cake

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This Blackberry Lavender Cake is so beautiful, it is the perfect centerpiece and one of my favorite dessert recipes for your next party or holiday.

Made with a sour cream base cake and fresh lavender and blackberry preserves. It tastes delicious with some Blackberry Iced Tea.

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What makes this bundt cake special?

I love Bundt cakes because they are so easy and they don’t have to take all day to bake and frost. Plus you can fill the middle with fruit and it looks so scrumptious. For this cake, I used this 12 cup bundt pan.

I decided to add a little lavender that I had bought as I was making this batter, just because it goes with the color and it makes it a little more unique, but you can decide if you want to add it or not.

I have a spice grinder so I did take a teaspoon and ground up the lavender a little bit. You can also try it in Lavender Lemonade and Lavender Cheesecake recipes.

I served this after dinner this weekend and it was delicious.

Special Ingredients

  • Blackberry Preserves Seedless. I used sugar-free.
  • Lavender Buds – Get fresh culinary-grade lavender and grind it in an herb grinder or with a Pestle and Morter.
Ingredients for Blackberry Bundt Cake.

Directions

  1. Cream the butter and sugar in a mixer.
  2. Add one egg at a time, and scrape the sides. Add vanilla.
  3. In separate extra large bowl mix flour, soda, cinnamon, lavender, and salt together.
  4. Alternately mix part flour, and part sour cream into the batter.
  5. Add Blackberry Preserves.
  6. Pour into bundt pan. Bake for 15 minutes at 300 degrees and then increase heat to 350 degrees for an additional 40 to 45 minutes.
  7. Let cool then remove from pan.
  8. Once the cake is completely cool heat the remaining blackberry preserves in a saucepan.
  9. Add powdered sugar until desired consistency. Drizzle on the cake and then add fresh blackberries optionally.
Baking Instructions with Images.
Baking instructions with images.

FAQ’s

What is the cake flavor base for this Bundt Cake?

With cinnamon and lavender, it is similar to a spice cake.

I don’t know if I want the Lavender in it? Do I need it?

This cake will taste great with or without lavender. Do not use more than 1 teaspoon.

What if I use a different Bundt Pan?

This recipe creates enough batter for a 12-cup pan. If you use a smaller pan you will have leftover batter. Only fill the pan 2/3 of the way full.

Expert Tips

  • Make sure you use a bowl large enough to hold 12 cups of batter.
  • Always use the freshest ingredients, including eggs, lavender, and baking soda.
  • Use room temperature ingredients including the eggs and butter.
Bundt Cake on Plate with Blackberries.

If you loved this recipe and made it can you give it a 5-star review? That will help it be seen more. You can also pin it to Pinterest or share it on Facebook.

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4.50 from 2 votes

Blackberry Lavender Bundt Cake

This Blackberry Lavender Bundt Cake is so beautiful and delicious made with a sour cream cake filled with fresh lavender and blackberry preserves. .
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour
Icing Time 10 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 592kcal
Author Candi Elm

Ingredients

  • 1 cup softened butter
  • 1 3/4 cup of granulated sugar
  • 4 large eggs
  • 2 teaspoons of Vanilla extract
  • 3 cups All Purpose Flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon lavender buds Use a Grinder
  • 1 teaspoon salt
  • 3/4 cup sour cream
  • 1 cup Blackberry preserves

Glaze

  • 1/2 cup Blackberry preserves seedless
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat oven to 300 degrees.
  • Spray 12 cup bundt pan with cooking spray and flour.
  • Cream the butter and sugar in mixer.
  • Add one egg at a time, scrape sides. Add vanilla.
  • In separate extra large bowl mix flour, soda, cinnamon, lavender, and salt together.
  • Alternately mix part flour, part sour cream into the batter.
  • Add Blackberry Preserves.
  • Pour into bundt pan. Bake for 15 minutes at 300 degrees and then increase heat to 350 degrees for an additional 40 to 45 minutes.
  • Let cool then remove from pan.
  • Once cake is completely cool heat remaining blackberry preserves in sauce pan.
  • Add powdered sugar until desired consistency. Drizzle on cake and then add fresh blackberries optional.

Notes

Bundt cake is great for making ahead. Once cool, wrap well in plastic wrap and then in foil or a large bag for freezing. Make the glaze once thawed, right before serving.
Use an extra large bowl for the batter as there is a lot of batter and needs room for stirring. 

Nutrition

Serving: 1g | Calories: 592kcal | Carbohydrates: 97g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 450mg | Potassium: 113mg | Fiber: 1g | Sugar: 65g | Vitamin A: 655IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
Save this Recipe! Pin it for Later.Mention @candilandblogs or tag #candilandblogs!

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About Candi Elm

Candi Elm is the recipe developer and food photographer at A Day In Candiland where she has been sharing Encouragement, Recipes, and Afternoon Tea Ideas since 2012. Candi currently lives in Southern California with her family and enjoying life to the fullest.

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    Recipe Rating




  1. Despina says

    Looks so yummy!

    Reply

  2. Ashley says

    Hi there! Visiting from Skip the Housework. I don’t think I’ve had lavender in any baked goods besides macarons. This looks so delicious! Thank you so much for sharing the recipe. Pinned!

    Reply

  3. Barb @ A Life in Balance says

    My favorite bulk food shop had lavender up front with the teas. I thought of buying some. Now that I’ve seen your cake, I will go back and buy some.

    Reply

  4. Jess says

    4 stars
    What a great recipe, I need to pin this asap! Have a great week 🙂 xo

    Reply

  5. Heather Mh says

    What a beautiful cake. It sounds so good. I love blackberries.

    Reply

  6. Diana Rambles says

    I’ve really been enjoying blackberries lately! So yummy!

    Reply

  7. Kim @ The Baking ChocolaTess says

    Love that you added lavender. Pinning and thanks for sharing. Visiting from the Pin Junkie Pin Party

    Reply

  8. Carlee @cookingwithcarlee says

    How funny that I saw this on Foodie Friends Friday today. My coworker and I were talking about lavender in baked goods just today. I have only ever had it in shortbread cookies and she was thinking of trying a lemon cupcake that had lavender in the icing. We will definitely have to play around with it some more! This looks great!

    Reply

  9. Joanne/WineLady Cooks says

    5 stars
    Thanks for sharing your Blackberry Lavender Bundt Cake this weekend with Foodie Friends Friday party. It’s a delicious Mother’s Day dessert. Pinning/sharing

    We look forward to seeing you again soon with another delicious recipe.

    A FFF co-host,
    Joanne/WineLady Cooks

    Reply

  10. Lou Lou Girls says

    Okay, I’m drooling right now! Looks so good. Pinned and tweeted. I hope to see you on Monday at 7, we can’t wait to party with you! Lou Lou Girls

    Reply