Blackberry Lavender Swirl Sheet Cake
This delightful Blackberry Lavender Swirl Sheet Cake brings together the sweet, tangy flavor of blackberries and the delicate floral notes of lavender. It's a perfect dessert for gatherings, featuring a moist cake swirled with a luscious blackberry-lavender mixture.
Equipment
- 1 9x13 inch baking sheet
- 2 mixing bowls
- 1 whisk
- 1 (optional) electric mixer
- 1 rubber spatula
- 1 saucepan
- 1 (optional) baking parchment paper
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1.5 cups fresh blackberries
- 1 tablespoon culinary lavender Ensure it's culinary lavender, not decorative.
- 0.33 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 cup powdered sugar For optional frosting.
- 2 tablespoons butter, softened For optional frosting.
- 1-2 tablespoons milk Adjust for desired frosting consistency.
- 0.25 teaspoon vanilla extract For optional frosting.
Instructions
- Preheat your oven to 350°F (175°C). Grease the 9x13 inch baking sheet or line with parchment paper.
- In a mixing bowl, sift together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy using an electric mixer or a whisk.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
- In a saucepan, combine fresh blackberries, sugar, lemon juice, water, and culinary lavender. Cook over medium heat until the blackberries burst and the mixture thickens slightly, about 5-7 minutes. Let cool slightly.
- Once cooled, gently fold half of the blackberry mixture into the cake batter to create a swirl effect.
- Pour the batter into the prepared baking sheet. Drop spoonfuls of the remaining blackberry mixture on top of the batter and swirl it gently with a knife or a toothpick.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
- If desired, prepare the frosting by mixing the powdered sugar, softened butter, milk, and vanilla extract until smooth. Adjust the milk for your desired consistency.
- Frost the cooled cake if desired and serve.
Notes
Ensure to use culinary lavender, not decorative lavender, as the latter may contain chemicals not meant for consumption. The blackberry mixture can be made ahead and refrigerated for 2-3 days if you want to streamline the process. Just reheat it slightly before adding to the batter. Store leftover cake in an airtight container at room temperature for up to 3 days.