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Mini Lavender Blueberry Cakes Recipe

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★★★★★

5 from 145 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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