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Mini Lavender Blueberry Cakes

Mini Lavender Blueberry Cakes

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Indulge in the enchanting flavors of Mini Lavender Blueberry Cakes, where sweet blueberries meet fragrant lavender in delightful, dainty portions. Perfect for tea parties or spring gatherings, these charming mini cakes feature a soft vanilla sponge layered with vibrant blueberry compote and topped with a luscious lavender glaze. Not only are they visually stunning, but their unique combination of flavors is sure to impress your guests. With easy-to-follow steps and versatile presentation options, this recipe invites bakers of all skill levels to create an exquisite dessert that’s both beautiful and delicious.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup milk
  • 1 cup fresh or frozen blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 1/4 cups powdered sugar
  • 2 tbsp milk
  • 1/2 tsp culinary lavender (steeped in warm milk, then strained)
  • Purple gel food coloring (optional)
  • Fresh blueberries
  • Mint leaves
  • Dried lavender buds
  • Violet sprinkles

Instructions

  1. Preheat oven to 350°F (175°C) and grease a sheet cake pan.
  2. In a bowl, whisk together flour, baking powder, and salt; set aside.
  3. In another bowl, cream together butter and sugar until fluffy. Add eggs one at a time and mix in vanilla.
  4. Gradually combine dry and wet ingredients while alternating with milk until smooth.
  5. Pour batter into the prepared pan and bake for 20–25 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
  6. Prepare blueberry filling by cooking blueberries with sugar, lemon juice, and cornstarch until thickened; let cool.
  7. Cut cooled cake into mini rounds or hearts and layer with blueberry filling.
  8. Mix powdered sugar with milk and infused lavender to create glaze; drizzle over each cake.

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