Description
These delightful Mini Lavender Blueberry Cakes are perfect bite-sized treats that combine the floral notes of lavender with the sweet tartness of blueberries. Soft vanilla sponge cakes sandwich a luscious blueberry filling, all topped with a smooth lavender-infused glaze and decorated with fresh blueberries, mint leaves, and edible lavender buds. Ideal for springtime gatherings or as an elegant dessert.
Ingredients
Scale
Cake 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
Blueberry Filling
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
Lavender Glaze and Garnish
- 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
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and line a sheet cake pan with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream butter and sugar: In a separate large bowl, beat the softened butter and sugar until the mixture is light and fluffy, which helps incorporate air for a tender cake. Then add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with milk, starting and ending with the flour. Mix until the batter is smooth and just combined, careful not to overmix.
- Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before proceeding.
- Prepare the blueberry filling: In a saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch. Cook while stirring until the mixture thickens and becomes glossy. Remove from heat and allow to cool entirely before assembling the cakes.
- Cut and assemble mini cakes: Once the cake has cooled, use small cookie cutters to cut out mini rounds or heart shapes. Spread a generous layer of blueberry filling between two shapes to create small cake sandwiches.
- Make the lavender glaze: Mix powdered sugar with lavender-infused milk (milk steeped with culinary lavender and strained) and add purple gel food coloring if desired. Stir until the glaze is smooth and pourable.
- Glaze and garnish: Carefully pour the glaze over each mini cake sandwich. Decorate the tops with fresh blueberries, mint leaves, dried lavender buds, and violet sprinkles for a beautiful and aromatic finish.
Notes
- Use fresh or frozen blueberries interchangeably; if frozen, thaw and drain excess liquid before cooking.
- Steep the lavender in warm milk for about 10 minutes for the best flavor before straining.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
- Store assembled mini cakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini cakes, blueberry cakes, lavender cake, dessert, bite-sized cake, floral dessert, blueberry filling, lavender glaze
