Mini Lavender Blueberry Cakes (Print)
Fluffy vanilla cake layered with blueberry, topped with lavender glaze—perfect for tea parties and spring celebrations.
# What You'll Need:
→ For the Vanilla Sponge
01 -
1 cup all-purpose flour
02 -
1 tsp baking powder
03 -
1/4 tsp salt
04 -
1/2 cup unsalted butter, softened
05 -
1/2 cup sugar
06 -
2 large eggs
07 -
1 tsp vanilla extract
08 -
1/3 cup milk
→ For the Blueberry Filling
09 -
1 cup fresh or frozen blueberries
10 -
2 tbsp sugar
11 -
1 tbsp lemon juice
12 -
1 tsp cornstarch
→ For the Lavender Glaze
13 -
1 1/4 cups powdered sugar
14 -
2 tbsp milk
15 -
1/2 tsp culinary lavender (steeped in warm milk, then strained)
16 -
Purple gel food coloring (optional)
→ For Garnish
17 -
Fresh blueberries
18 -
Mint leaves
19 -
Dried lavender buds
20 -
Violet sprinkles
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Grease and line a sheet cake pan.
02 -
In a bowl, whisk together flour, baking powder, and salt.
03 -
In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
04 -
Gradually add dry ingredients, alternating with milk, and mix until smooth.
05 -
Pour batter into the prepared pan and bake for 20–25 minutes. Let cool completely.
06 -
In a saucepan, heat blueberries, sugar, lemon juice, and cornstarch over medium heat until thick. Cool completely.
07 -
Cut cooled cake into mini rounds or heart shapes.
08 -
Spread blueberry filling between two layers to form cake sandwiches.
09 -
Mix powdered sugar with lavender-infused milk and food coloring (if using) until smooth.
10 -
Pour glaze over each mini cake. Garnish with blueberries, mint, lavender buds, and sprinkles.
# Additional Notes:
01 -
Use heart-shaped cutters for a romantic twist.
02 -
Infuse milk with lavender for 10 minutes, then strain before using in glaze.
03 -
Glaze should be pourable but not too runny—adjust sugar or milk as needed.
04 -
Cakes can be assembled a day in advance and stored in the fridge.