Mini Lavender Blueberry Cakes

Mini Lavender Blueberry Cakes are my go-to treat for occasions that call for a bit of whimsy or when I want to impress guests with a delicate, floral dessert. Each cake features layers of fluffy vanilla sponge, a jammy blueberry center, and a dreamy lavender glaze, all topped with garden-inspired garnishes. These pretty cakes taste as enchanting as they look.

My first time making these was for a spring tea party with close friends. By the end of the afternoon, the little cakes were the star of the table and everyone asked for the recipe.

Ingredients

• All-purpose flour: gives the cakes a light tender crumb. Look for unbleached flour for the best texture
• Baking powder: ensures the sponge rises beautifully
• Salt: balances all the sweet and floral notes
• Unsalted butter: creates a rich buttery base. Choose high-quality butter for the best taste
• Sugar: sweetens everything just enough for a refined dessert
• Large eggs: give structure and moistness
• Vanilla extract: adds warmth and depth. Go for pure extract for real flavor
• Milk: keeps the cake tender. Whole milk works best
• Fresh or frozen blueberries: bring vibrant color and tartness
• Lemon juice: brightens the blueberry filling
• Cornstarch: thickens the filling so it holds in the layers
• Powdered sugar: melts into a smooth glaze
• Culinary lavender: gives the glaze its unique aroma. Only use food-grade dried lavender
• Purple gel food coloring: offers a pastel finish without watering down the glaze
• Fresh blueberries: decorate with extra fruitiness
• Mint leaves: add a pop of color and freshness
• Dried lavender buds: finish the look with style
• Violet sprinkles: offer sparkle and whimsy

Step-by-Step Instructions

Prepare the Cake Batter:

Cream soft butter and sugar together until pale and fluffy using a mixer or whisk for about four minutes This helps capture air for a lighter cake

Add the Eggs and Vanilla:

Blend in eggs one at a time fully mixing after each before stirring in vanilla extract for an even flavor

Combine Dry and Wet Ingredients:

Alternate adding flour mixture and milk in batches gently stirring until you have a smooth well-combined batter

Bake the Sponge:

Spread batter evenly into a lined and greased sheet cake pan Bake at three hundred fifty degrees Fahrenheit until the top springs back and a toothpick comes out clean about twenty to twenty five minutes

Make the Blueberry Filling:

Simmer blueberries sugar lemon juice and cornstarch in a small saucepan over medium heat Stir often until the mixture thickens and becomes jammy Remove from heat and let cool completely so it sets up for layering

Shape and Layer the Cakes:

Once cake is fully cool use a cookie cutter to cut rounds or heart shapes Spread blueberry filling over half add a second cake layer then gently press to form a sandwich

Infuse and Mix the Lavender Glaze:

Steep food-grade lavender buds in warm milk for ten minutes then strain out buds Stir the lavender milk into powdered sugar Add food coloring if using Whisk until glaze is smooth and pourable

Glaze and Garnish:

Pour glaze generously over each mini cake letting it drip down the sides Finish with a sprinkle of blueberries mint leaves dried lavender and violet sprinkles for a magical look

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Storage Tips

Refrigerate the assembled cakes in an airtight container They stay fresh for up to two days For longer storage wait to apply the glaze and garnishes until right before serving The unglazed cakes also freeze beautifully just thaw completely before finishing

Ingredient Substitutions

Swap vanilla with almond extract if you want a more floral intensity If fresh blueberries are not available frozen ones will work with the same process Use glutenfree flour if needed but double check your baking powder for glutenfree labeling

Serving Suggestions

Mini Lavender Blueberry Cakes shine at afternoon teas baby showers and birthday brunches Serve alongside herbal teas or sparkling lemonade For an extra flourish add candied violet petals or serve on a bed of edible flowers

Cultural Spotlight

Lavender desserts have roots in French and British tea culture pairing garden herbs with sweet treats Blueberries add a distinctly American twist making these cakes a lovely blend of traditions I often prepare these in the spring when both blueberries and lavender are at their best

Recipe FAQs

→ How do I infuse milk with lavender?

Warm milk, add dried culinary lavender, steep for about 10 minutes, then strain to remove the buds before using in the glaze.

→ Can I use frozen blueberries for the filling?

Yes, both fresh or frozen blueberries work well. Thaw frozen ones first and cook as directed for a thick compote.

→ How far ahead can I assemble the cakes?

You can assemble the cakes a day in advance. Store them covered in the refrigerator for best freshness.

→ What’s the best way to cut heart shapes?

Use heart-shaped cookie cutters to press out shapes from the cooled cake. For clean edges, chill the cake before cutting.

→ Can I omit the lavender glaze?

Cakes are versatile—if desired, substitute lemon or vanilla glaze. Lavender adds a unique floral note to complement the berries.