Serves 8 to 12
Blackberry Lavender Syrup
Makes about 1 1/2 cups
1 cup sugar
3/4 cup water
1 teaspoon dried lavender buds (Just a little bit of lavender makes the berries taste, well, “berrier.”)
1 cup blackberry jam
Fresh lemon juice
Cake & Berries
2 cups cubed, frozen and thawed pound cake
2 cups fresh blueberries, blackberries, sliced strawberries or a mix
1 cup Blackberry Lavender Syrup, plus more for drizzling
2 (8-ounce) packages cream cheese, softened
1 cup sour cream
¼ cup sugar
1 teaspoon vanilla extract
Fresh mint or lemon balm sprigs to garnish
1. In a large, microwave-safe glass measuring cup, combine the sugar, water, and lavender. Microwave on high until the sugar dissolves, about 3 to 4 minutes. Whisk in the blackberry jam. Let the mixture steep for 20 to 30 minutes. Season to taste with lemon juice, strain the mixture into a bowl, and let cool. Use right away or store in a covered glass jar in the refrigerator for up to 2 weeks.
2. Divide the cubed cake or cookie crumbs among 8 half-pint canning jars or place in the bottom of a trifle bowl. Arrange the fruit over the cake or cookie crumbs. Drizzle the individual canning jars with 1 tablespoon syrup or use all in the trifle bowl.
3. Combine the cream cheese, sour cream, sugar, and vanilla in a food processor and process until smooth. Divide the mixture among the canning jars and spoon over the fruit or spoon all over the fruit in the trifle bowl. (Can be made ahead, covered, and refrigerated up to 24 hours before serving.) Serve chilled or at room temperature drizzled with a little more syrup. Garnish with a sprig of mint of lemon balm, if you like.