LAVENDER-BLACKBERRY UPSIDE-DOWN CAKE

Lavender-Blackberry Upside-Down Cake image

Add new flavor to an ordinary blackberry upside-down cake with this Lavender-Blackberry Upside-Down Cake. Made with fresh blackberries, lemon juice, sour cream and dried lavender flowers, this Lavender-Blackberry Upside-Down Cake is the perfect springtime dessert to satisfy your sweet tooth.

Provided by My Food and Family

Categories Recipes

Time 1h

Yield 16 servings

Number Of Ingredients 11

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Ingredients

2-1/2 cups blackberries
3/4 cup plus 2 Tbsp. granulated sugar, divided
1-1/2 cups flour
1 Tbsp. dried lavender flowers
3/4 tsp. baking powder
Zest and 2 tsp. juice from 1 lemon, divided
6 Tbsp. butter, softened
2 eggs
2 tsp. vanilla
3/4 cup sour cream
1/3 cup powdered sugar

Steps:

Heat oven to 400°F.
Spray 9-inch round pan with cooking spray; line with parchment. Toss blackberries with 2 Tbsp. granulated sugar; spread onto bottom of prepared pan.
Combine flour, lavender flowers, baking powder and lemon zest. Beat butter and remaining granulated sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add dry ingredients alternately with sour cream, mixing well after each addition. Spoon over blackberries; smooth top.
Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool 10 min. Loosen cake from side of pan with knife. Invert onto wire rack; gently remove parchment and pan. Cool cake completely.
Mix powdered sugar and lemon juice until blended; drizzle over cake.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g