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?
Special Ingredients
Directions
FAQ’s
Expert Tips
Related Cake Recipes:
Blackberry Lavender Bundt Cake

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.

Directions

Cream the butter and sugar in a mixer.
Add one egg at a time, and scrape the sides. Add vanilla.
In separate extra large bowl mix flour, soda, cinnamon, lavender, and salt together.
Alternately mix part flour, and 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 the cake is completely cool heat the remaining blackberry preserves in a saucepan.
Add powdered sugar until desired consistency. Drizzle on the cake and then add fresh blackberries optionally.

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.

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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. .

4.50 from 2 votes

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Course: Dessert

Cuisine: French

Prep Time: 10

Cook Time: 1

Icing Time: 10

Total Time: 1 20

Servings: 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

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