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Mini Lavender Blueberry Cakes

Mini Lavender Blueberry Cakes

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Indulge in the delightful Mini Lavender Blueberry Cakes, a perfect blend of fluffy vanilla sponge cake, luscious blueberry compote, and a fragrant lavender glaze. These charming mini desserts are ideal for any occasion—from tea parties to spring celebrations—offering a unique flavor profile that combines the fruity sweetness of blueberries with the floral notes of lavender. Their elegant presentation makes them not only delicious but also visually stunning, sure to impress your guests. With simple preparation steps and customizable garnishes, these cakes are as fun to make as they are to eat!

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 your oven to 350°F (175°C) and prepare a baking pan by greasing and lining it.
  2. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, followed by vanilla.
  3. Gradually mix dry ingredients into the butter mixture, alternating with milk until smooth.
  4. Bake the batter for 20–25 minutes or until golden brown; let cool on a wire rack.
  5. For the compote, cook blueberries with sugar, lemon juice, and cornstarch in a saucepan until thickened; cool completely.
  6. Cut cooled cake into rounds or shapes and layer with blueberry compote between two pieces.
  7. Make the lavender glaze by combining powdered sugar with lavender-infused milk; pour over assembled cakes and garnish.

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