Name: Mini Lavender Blueberry Cakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 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 (steeped with 1/2 tsp culinary lavender, then strained); Purple gel food coloring (optional); Fresh blueberries; Mint leaves; Dried lavender buds; Violet sprinkles

Ingredients

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 (for garnish)

Mint leaves (for garnish)

Dried lavender buds (for garnish)

Violet sprinkles (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a sheet cake pan to prepare for baking.

Step 2: In a bowl, whisk together the flour, baking powder, and salt.

Step 3: In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Step 4: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until the batter is smooth and well combined.

Step 5: Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

Step 6: While the cake cools, prepare the blueberry filling. In a saucepan over medium heat, combine the blueberries, sugar, lemon juice, and cornstarch. Cook, stirring frequently, until the mixture thickens. Allow it to cool completely.

Step 7: Once cooled, cut the cake into mini rounds or heart shapes. Spread the blueberry filling between two pieces to create little cake sandwiches.

Step 8: For the glaze, mix the powdered sugar with the lavender-infused milk. Add purple gel food coloring if desired, and stir until smooth.

Step 9: Pour the glaze over each mini cake. Garnish with fresh blueberries, mint leaves, dried lavender buds, and violet sprinkles for a beautiful presentation.

Tips & Variations

Use frozen blueberries if fresh are not available, just thaw and drain excess liquid before cooking the filling.

If you prefer a stronger lavender flavor, increase the culinary lavender steeping time in the milk but avoid overdoing it to keep the taste delicate.

Try substituting lemon juice with orange juice for a different citrus note in the blueberry filling.

Storage

Store the mini cakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor. If glazed, keep them chilled to maintain the icing’s texture. Reheat slightly in a warm room but avoid microwaving to preserve the glaze and textures.

FAQs

Can I make these cakes ahead of time?

Yes, you can bake the cake and prepare the filling a day in advance. Assemble and glaze the mini cakes just before serving for fresh appearance and taste.

Is culinary lavender safe to eat?

Yes, culinary lavender is safe to eat when used in small quantities as flavoring. Make sure to use lavender specifically labeled for culinary use, not ornamental varieties.