Blackberry Loaf Cake

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Course: Dessert, Snack

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: slices

Calories: 308kcal

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.

Notes

* Toss blackberries in 1 tbsp of flour. This will help stop them from sinking to the bottom.

**To make the lavender milk, bring 1/4 cup of milk & 2 tbsp of culinary lavender to a simmer. Take off heat & let the lavender infuse for a minimu of 5 minutes. Strain the infused milk & use to make the glaze.

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