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Swirled Blackberry Lavender Loaf Cake: A Delicate Balance of Flavours

If you're looking for a dessert that's both delicious and visually stunning, look no further than this swirled blackberry lavender loaf cake. The combination of juicy blackberries and fragrant lavender creates a delicate balance of flavours that's sure to impress. The cake itself is light and fluffy, with a tender crumb that practically melts in your mouth. The blackberry and lavender preserve swirls running throughout the cake create a beautiful marbled effect that's as pleasing to the eye as it is to the palate.

To make this cake, you'll need fresh blackberries and dried culinary lavender. The lavender provides a subtle floral note that complements the sweetness of the blackberries perfectly. The two flavours are swirled together in the batter, creating a beautiful marbled effect that's both striking and delicious. To top it all off, this cake is finished with a simple glaze made from powdered sugar, lemon and blackberry lavender preserve. The tartness of the lemon adds a bright note to the cake and helps to balance out the sweetness.

This cake is perfect for any occasion, from a high tea to a casual afternoon chai. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Let's make it together :) Please do leave a comment if you make this and follow us on Instagram @aliabakesto, Enjoy!

Blackberry Lavender Cake

Prep time: 15 minutes

Bake time: 55 minutes

Rest time: 2 hour

Total time: 3 hour, 10 minutes

Servings: 8



275g sugar

240g all-purpose flour

2 eggs (8 Tbsp yogurt for eggless version)

270ml milk

1 tsp lavender buds

75ml melted butter

3 tsp baking powder

1/2 tsp salt

Blackberry Lavender preserve

3/4 cup blackberry

1/4 cup blueberry

1/4 cup sugar

1 tsp lavender buds


1 cup icing sugar

2 Tbsp lemon juice

1 Tbsp preserve


1. Preserve: In a pot mix the blackberries and blueberries, lavender buds and sugar. Let it cook on medium heat until mixture comes to a boil. Simmer until the berries look less chunkier (5 minutes). Remove from the heat and cool at room temperature. This can be made a day in advance or can be replaced with a ready-made preserve.

2. Cake: Preheat the oven at 325F and line a baking loaf pan, with butter and parchment paper.

3. In a bowl whip the egg, lavender buds and sugar . Add flour, milk, baking powder and melted butter to the bowl. Mix until a homogenous mixture forms.

4. In a prepared baking pan, layer the cake batter with blackberry lavender preserve (adding a few dollops in each layer), finally sprinkle with 1 Tbsp sugar on top. Bake for 55 minutes or until an inserted wooden skewer comes out clean.

5. Remove from the oven and rest for 1 hour.

6. Glaze: In a bowl mix the icing sugar, lemon juice and preserve. Pour the glaze over the cooled cake and let it set for 1 hour. Slice and enjoy!

Note: The cake can be stored in an airtight container and kept refrigerated for up to 1 week.

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