Introduction

These Mini Lavender Blueberry Cakes are delicate, fragrant treats perfect for spring or any special occasion. Lightly infused with culinary lavender and filled with a sweet blueberry filling, they bring an elegant twist to classic mini cakes.

Mini Lavender Blueberry Cakes Recipe - Recipe Image

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 with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
Step 3: In a separate large bowl, cream the softened butter and sugar together 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. Begin and end with the dry ingredients. Mix until the batter is smooth but do not overmix.
Step 5: Pour the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before proceeding.
Step 6: While the cake cools, prepare the blueberry filling. In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch. Cook, stirring frequently, until the mixture thickens. Remove from heat and cool fully.
Step 7: Once cooled, cut the cake into mini rounds or heart shapes using a cookie cutter. Spread the blueberry filling between two cake pieces to form mini cake sandwiches.
Step 8: For the glaze, mix the powdered sugar with lavender-infused milk. Add purple gel food coloring if desired to achieve a soft lavender hue. Stir until smooth.
Step 9: Pour or brush the glaze over each mini cake. Garnish with fresh blueberries, mint leaves, dried lavender buds, and violet sprinkles for a beautiful finish.

Tips & Variations

Use fresh blueberries for the best flavor, but frozen berries work well—just thaw and drain excess liquid before cooking.
Adjust the amount of lavender in the glaze to suit your taste; start with less as it can be quite strong.
For a dairy-free version, substitute butter with coconut oil and milk with almond or oat milk.
Try adding a little lemon zest to the cake batter for extra brightness.

Storage

Store the mini cakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. The glaze may soften over time, but the flavor will remain delightful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cakes in advance?

Yes, you can bake the cakes and make the blueberry filling a day ahead. Assemble and glaze the mini cakes just before serving to keep them fresh.

Is culinary lavender safe to eat?

Yes, culinary lavender is safe and edible when used in small amounts. Make sure to use food-grade lavender specifically meant for cooking and baking.

Mini Lavender Blueberry Cakes Recipe

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4.4 from 479 reviews

Delight in these charming Mini Lavender Blueberry Cakes, featuring tender cake rounds filled with a luscious blueberry compote and topped with a delicate lavender-infused glaze. Perfect for an elegant tea party or a special dessert, these bite-sized treats beautifully balance floral notes with sweet and tangy berries for a refreshing, aromatic experience.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 12 mini cakes 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

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

1 1/4 cups powdered sugar
2 tbsp milk (steeped with 1/2 tsp culinary lavender, then strained)
Purple gel food coloring (optional)

Garnish

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 to ensure easy removal of the cake after baking.
Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and sugar together until the mixture becomes light and fluffy, which helps create a tender crumb.
Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, then stir in the vanilla extract for added flavor.
Mix Batter: Gradually add the dry ingredients alternately with the milk into the wet mixture, mixing until you achieve a smooth batter without overworking it.
Bake the Cake: Pour the batter evenly into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before handling.
Prepare Blueberry Filling: While the cake is cooling, combine blueberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook until the mixture thickens into a filling-like consistency, then cool completely.
Shape Cake Rounds: Once cooled, cut the sheet cake into mini rounds or heart shapes for a playful presentation.
Assemble Mini Cakes: Spread the blueberry filling generously between two cake pieces to create small cake sandwiches.
Make Lavender Glaze: Mix powdered sugar with lavender-infused milk (milk steeped with culinary lavender and strained) and optionally add purple gel food coloring until the glaze is smooth.
Glaze and Garnish: Pour the glaze over each mini cake. Decorate with fresh blueberries, mint leaves, dried lavender buds, and violet sprinkles to enhance appearance and flavor.

Notes

For a stronger lavender flavor, increase the steeping time of the milk with culinary lavender but avoid oversteeping to prevent bitterness.
Use fresh or frozen blueberries interchangeably; if using frozen, gently thaw before preparing the filling.
Ensure the cake is completely cool before assembling and glazing to prevent melting or sliding layers.
These mini cakes can be stored in an airtight container in the refrigerator for up to 3 days.
Substitute dairy milk with almond or oat milk for a dairy-free option, adjusting the butter accordingly if needed.

Keywords: Mini cakes, blueberry cakes, lavender glaze, blueberry filling, bite-sized desserts, floral desserts, spring desserts, tea party cakes