In a saucepan, combine all Blackberry & Lavender Filling ingredients. Cook over medium heat for 10-15 minutes, stirring occasionally, until the blackberries have softened and released their juices. Let cool slightly.
Pour the blackberry mixture into a 9x13 inch baking dish.
In a large bowl, whisk together cake flour, powdered sugar, baking powder, and salt for the Lemon-Infused Biscuit Topping.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gently stir in the heavy cream and lemon zest until just combined. Do not overmix.
Drop spoonfuls of the biscuit topping evenly over the blackberry filling.
Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
Let cool slightly before serving. Garnish with fresh blackberries and a sprinkle of lavender, if desired.
In a saucepan, combine all Blackberry & Lavender Filling ingredients. Cook over medium heat for 10-15 minutes, stirring occasionally, until the blackberries have softened and released their juices. Let cool slightly.
Pour the blackberry mixture into a 9x13 inch baking dish.
In a large bowl, whisk together cake flour, powdered sugar, baking powder, and salt for the Lemon-Infused Biscuit Topping.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gently stir in the heavy cream and lemon zest until just combined. Do not overmix.
Drop spoonfuls of the biscuit topping evenly over the blackberry filling.
Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
Let cool slightly before serving. Garnish with fresh blackberries and a sprinkle of lavender, if desired.
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