Blackberry Lavender Cake

INGREDIENTS

1 cup

whole milk

2 tsp

dried culinary lavender

1/2 cup

water

1/2 cup

granulated sugar

2 tsp

dried culinary lavender

1/4 cup

sour cream, at room temperature

and 1/2 cups (325g) cake flour

and 1/2 cups (300g) granulated sugar

1 tbsp

baking powder

1/2 tsp

salt

1 cup

(2 sticks; 230g) unsalted butter, diced & softened to room temperature

and 1/2 teaspoons pure vanilla extract

large eggs, at room temperature

1 cup

(2 sticks; 230g) unsalted butter, softened to room temperature

one 8 ounce block (224g) full-fat cream cheese, softened to room temperature*

and 1/2 cups (660g) confectioners’ sugar

2 tbsp

(30ml) whole milk

teaspoons pure vanilla extract

1/8

teaspoon salt

1 cup

(120ml-240ml) blackberry jam

optional: purple or mauve food coloring

optional: blackberries for garnish