Description
Blackberry Lavender Buckle is a rustic, buttery cake filled with juicy blackberries and a hint of floral lavender, topped with a golden brown sugar crust. It’s the perfect balance of sweet, tart, and aromatic flavors for a comforting yet elegant dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground dried culinary lavender (or crushed lavender buds)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk or buttermilk
- 2 cups fresh blackberries (or frozen, thawed and drained)
- 2 tbsp brown sugar (for topping)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch square baking dish or similar-sized oven-safe dish.
- In a medium bowl, whisk together flour, baking powder, salt, and ground lavender.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
- Gently fold in the blackberries, being careful not to crush them.
- Pour the batter into the prepared baking dish and smooth the top.
- Sprinkle brown sugar evenly over the top of the batter.
- Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving warm or at room temperature.
Notes
- Use culinary-grade dried lavender only—do not use ornamental varieties.
- Frozen blackberries work, but thaw and drain well to prevent sogginess.
- Serve with vanilla ice cream or whipped cream for an extra indulgent touch.
- Fold berries gently to avoid turning the batter purple.
- Adjust baking time if using a different sized or shaped pan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
