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. .
- 1 cup softened butter
- 1 3/4 cup of granulated sugar
- 4 large eggs
- 2 ts of Vanilla extract
- 3 cups of cake flour
- 2 ts of cinnamon
- 1 ts of baking soda
- 1 ts lavender buds
- 1 ts salt
- 3/4 cup of sour cream
- 1 cup of Blackberry preserves
- 1/2 cup Blackberry preserves seedless
- 1 1/2 cups powdered sugar
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
In separate bowl mix flour, soda, cinnamon, lavender and salt together
Alternately mix part flour, part sour cream
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 50 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.
Serving: 1g | Calories: 708kcal | Carbohydrates: 116g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 123mg | Sodium: 577mg | Potassium: 131mg | Fiber: 2g | Sugar: 78g | Vitamin A: 770IU | Vitamin C: 4.6mg | Calcium: 55mg | Iron: 1mg