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Blackberry Lemon Poppy Seed Cake with Lavender Glaze

Blackberry Lemon Poppy Seed Cake with Lavender Glaze

This recipe was an old favorite of mine! I used to make it for summer barbeques, fall nights, and spring holidays. Any occasion is perfect for this cake! It is light yet flavorful, and it looks beautiful when put together. So read on and find out how you can make my Blackberry Lemon Poppy Seed Cake with Lavender Glaze and share it with your loved ones!

One cool thing I did with this recipe was using lavender essential oil to infuse the glaze with a lavender flavor. Some benefits of lavender include better sleep, calming effects, better digestion, and increased blood circulation and immunity. So why not combine these benefits into a baked good ;).

I also combined fresh blackberries with the cake which gave it a really vibrant and fresh flavor. Fresh lemon zest and lemon juice add spunk to the flavor as well! So follow along to see the steps!


First things first, you’ll want to gather all of the ingredients. In a standard mixer, make the batter, adding in the poppy seeds last (you will find the ingredients and instructions for this at the end of this post).


In a greased and floured pan, place the fresh blackberries (rinsed and dried!) at the bottom of the pan.


Then, pour the lemon poppy seed cake batter over top of the blackberries to fill the pan.


Bake the cake at 350 for about 35 minutes (or until toothpick comes out clean), and you’ll be left with the beautiful base for your cake! Let it cool completely while in the pan, and then take a knife and go along the edges of the pan. Tip the pan upside down, tap the pan few times, and the cake should slide out of the pan. Now you are ready for the Lavender Glaze!


The Lavender Glaze is made with lavender essential oil and is really easy to make! To ice the lemon poppy seed cake, you will just pour the glaze overtop of the cooled cake and use a spatula to push the glaze to the edges. The glaze will beautifully flow over the cake and create a smooth looking surface.


And there you have it, blackberry lemon poppy seed cake with lavender glaze! Share it with your friends and family, and enjoy it while it lasts! (I guarantee it won’t be around for long!) :).


Scroll down to find the detailed list of ingredients and instructions to make this cake! Happy baking! 🙂


Blackberry Lemon Poppy Seed Cake with Lavender Glaze


Cake Batter

  • 1 1/2 cups flour (use gluten free if desired)
  • 2/3 cup granulated sugar
  • 1 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup vegetable oil
  • 3/4 cup tofutti sour cream
  • 2 flax eggs
  • 2 TBSP lemon juice
  • 2 tsp. lemon zest
  • 1/4 tsp. vanilla extract
  • 4 tsp. poppy seeds
  • 1 pint blackberries

Lavender Glaze

  • 1/2 cup coconut cream
  • 1 drop lavender essential oil (or just use 1/2 tsp. vanilla extract if you do not have this)
  • 4 TBSP powdered sugar
  • 1 TBSP soy milk



  1. Preheat oven to 350 degrees. Grease and flour a loaf pan.

  2. Combine flour, sugar, baking soda, baking powder, and salt. Set aside. 

  3. In a standard electric mixer, whisk tofutti sour cream, vegetable oil, flax eggs, lemon juice, lemon zest, and vanilla extract until well combined. 

  4. Slowly add the flour mixture to the mixer and whisk until combined. 

  5. Stir in the poppy seeds.

  6. Place blackberries at the bottom of the pan.

  7. Pour batter overtop of the berries. 

  8. Bake for 30-35 minutes, or until toothpick comes out clean from center of cake. 

  9. Let cake cool completely.

  10. When cooled, take a knife and go around the edges of the pan. Flip pan over and tap forcefully until the cake comes out. set on a wire rack.

Lavender Glaze

  1. In a standard electric mixer, whisk coconut cream, powdered sugar, ONE DROP lavender essential oil OR 1/2 tsp. vanilla extract, and soymilk. Whisk for about 3-4 minutes on high speed. ***It is so important that only ONE drop is used because the flavor of the oil is so strong! Remember you can always add more if you want to.

  2. Pour the glaze over the cake and store cake in the fridge. 

  3. Enjoy! 🙂 

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