Mini Lavender Blueberry Cakes Recipe
Introduction
These Mini Lavender Blueberry Cakes offer a delicate blend of floral notes and juicy blueberries in a charming bite-sized treat. Perfect for afternoon tea or special occasions, they combine a tender cake with a luscious blueberry filling and a fragrant lavender glaze.
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.
- 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. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until smooth and well combined.
- Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to 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. Remove from heat and let cool completely.
- Step 7: Once cooled, cut the cake into mini rounds or heart shapes using cookie cutters. Spread a layer of blueberry filling between two cake pieces to create mini 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 and pourable.
- Step 9: Pour the glaze over each mini cake sandwich. Garnish with fresh blueberries, mint leaves, dried lavender buds, and violet sprinkles for a beautiful finish.
Tips & Variations
- Use fresh lavender buds carefully in the glaze for a stronger floral flavor; steep longer for more intensity.
- If blueberries are frozen, thaw and drain excess liquid to avoid a watery filling.
- Substitute lemon juice with orange juice for a different citrus twist in the filling.
- For a dairy-free option, replace milk and butter with plant-based alternatives.
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 flavor. The glaze may soften with refrigeration, so handle gently when serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cakes ahead of time?
Yes, you can prepare the cakes and blueberry filling a day in advance. Assemble and glaze the mini cakes just before serving to maintain freshness and texture.
What if I don’t have culinary lavender?
If culinary lavender is unavailable, you can omit it or substitute with a small amount of lavender extract. Use sparingly to avoid a bitter taste.
PrintMini Lavender Blueberry Cakes Recipe
These delightful Mini Lavender Blueberry Cakes are perfect bite-sized treats combining the floral notes of culinary lavender with the sweet tanginess of fresh blueberries. Featuring a moist vanilla cake, a luscious blueberry filling, and a delicate lavender glaze, these cakes are beautifully garnished with fresh mint, dried lavender buds, and violet sprinkles, making them a charming dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 (infused with 1/2 tsp culinary lavender, steeped and strained)
- Purple gel food coloring (optional)
Garnishes:
- 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 prevent sticking and ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents throughout the flour.
- Cream Butter and Sugar: In a separate bowl, use a mixer to cream the softened unsalted butter with the sugar until the mixture is light and fluffy. This step incorporates air, helping the cakes to rise.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the vanilla extract to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture alternately with the milk, mixing just until smooth to avoid overdeveloping the gluten which can make the cake tough.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before handling.
- Prepare Blueberry Filling: While the cake cools, place the blueberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook, stirring frequently, until the mixture thickens to a jam-like consistency. Remove from heat and cool completely.
- Assemble Mini Cakes: Once cooled, cut the cake into mini rounds or heart shapes. Spread the blueberry filling between two pieces to form sandwich-style mini cakes.
- Make Lavender Glaze: Mix powdered sugar with lavender-infused milk (prepared by steeping culinary lavender in warm milk and straining it) and add purple gel food coloring if desired, stirring until smooth.
- Glaze and Garnish: Pour the lavender glaze over each mini cake. Decorate with fresh blueberries, mint leaves, dried lavender buds, and violet sprinkles for a beautiful and fragrant finishing touch.
Notes
- Using fresh or frozen blueberries for the filling works well; if using frozen, no need to thaw before cooking.
- Steep culinary lavender in warm milk for about 10 minutes to release its aroma before straining; excess steeping can make the glaze bitter.
- For easier handling, chill the cake before cutting shapes to prevent crumbling.
- The purple gel food coloring is optional but adds a lovely pastel hue to the glaze.
- Store assembled cakes in an airtight container in the refrigerator for up to 3 days.
Keywords: mini cakes, lavender cake, blueberry dessert, floral desserts, tea party cakes, bite-sized sweets
