Description
A charming and delightful treat that combines floral notes of lavender with sweet, tart blackberries, perfect for tea time or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 tablespoon dried lavender
- 1 cup fresh blackberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a muffin tin.
- Whisk together the flour, sugar, baking powder, and salt in a mixing bowl.
- Cream the softened butter until light and fluffy, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk.
- Combine the dry ingredients with the wet mixture, folding gently, then add the dried lavender and fresh blackberries.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool the cakes in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 10g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg