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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.

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

  1. 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.
  2. Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Shape Cake Rounds: Once cooled, cut the sheet cake into mini rounds or heart shapes for a playful presentation.
  9. Assemble Mini Cakes: Spread the blueberry filling generously between two cake pieces to create small cake sandwiches.
  10. 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.
  11. 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

Find it online: https://dinewithdylan.com/mini-lavender-blueberry-cakes-recipe/