This blackberry loaf cake is the perfect treat on any afternoon! Or for breakfast too if you can’t wait until the afternoon… You’ll understand how hard it can be to resist after you smell it baking. This loaf cake has lavender in the cake batter and a delicate lavender glaze. It makes for such a dreamy friend for the bursts of blackberries in the cake.
How to make the Blackberry Loaf Cake
What I love about making loaf cakes is how easy they are, and they don’t require any fancy baking equipment. The key when preparing the blackberry lavender loaf cake is to whisk your eggs for at least 1 minute, to incorporate air into your batter. This will make it nice and fluffy!
As you know, blackberries can be pretty big! To ensure an even dispersion of blackberries (trust me you definitely want one in every bite), roughly chop or halve your blackberries. Don’t forget to toss them in some flour so they don’t all sink to the bottom of your loaf and create a soggy bottom. Nobody wants that.
Making the glaze
The glaze is easy to make and so delicious. In a small saucepan, add your milk and lavender, bring to a simmer then immediately take it off the heat. Then just let the lavender steep and infuse those floral notes into the milk for 5 minutes. Next, add 1 tbsp of lavender milk to your icing sugar until you reach the desired consistency.
Storing the loaf
This blackberry lavender loaf is best stored in an air-tight container. It should keep for up to 4-5 days. I recommend slicing it as you need, so it can keep as moist as possible!
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If you try this recipe, make sure to leave a star review below! Tag me on Instagram @caitlin.imogenbakes if you make this recipe too!
Ingredients
Blackberry Loaf Cake
- 210 g All Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 200 g White Sugar
- 1 1/2 tbsp Culinary Lavender
- 2 Eggs
- 55 g Melted Unsalted Butter cooled
- 2 tsp Vanilla Essence
- 1 cup Sour Cream (full fat) 250mL
- 1 cup Blackberries* halved
Lavender Glaze
- 2 tbsp Lavender Milk**
- 1 cup Icing Sugar
- Purple Food Dye
Instructions
Blackberry Loaf Cake
- Preheat oven to 350F, grease and line a 9×5” loaf pan.
- In a small bowl melt the butter and set aside to cool.
- Using a food processor or blender, blitz the lavender and 1 tbsp of sugar until combined. Stir this in with the remaining sugar in a large bowl.
- Add the rest of the dry ingredients (flour, baking powder, salt) to the lavender sugar, and stir until well combined.
- In a medium sized bowl whisk the eggs for 1-2 minutes, then add the rest of the wet ingredients (butter, vanilla, sour cream) & mix until combined well.
- Pour wet ingredients into dry and fold together until the flour is just incorporated (if there are specks of flour that is OK, as they will be mixed in in the next step).
- Toss blackberries with 1 tbsp of flour, then gently fold them into the batter until evenly distributed.
- Pour batter into the lined loaf pan & bake in the oven for 50-55 minutes. It’s ready when a skewer comes out clean.
- Let the loaf cool completely before glazing.
Lavender Glaze
- In a medium mixing bowl add the icing sugar & 2 tbsp of the lavender infused milk (see notes).
- Whisk these together until no clumps remain. Then add your food colouring.
- Drizzle or pour over the cake.
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