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Mini Lavender Blueberry Cakes

Mini Lavender Blueberry Cakes for a Delightful Spring Treat

Mini Lavender Blueberry Cakes combine sweet blueberries with fragrant lavender for a delightful spring treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 mini cakes
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure and stability.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1/2 teaspoon Salt Enhances sweetness and flavor balance.
  • 1/2 cup Unsalted Butter Softened for easy creaming.
  • 1 cup Sugar Consider using organic sugar.
  • 3 Large Eggs For vegan option, use flax eggs.
  • 2 teaspoons Vanilla Extract Pure vanilla is recommended.
  • 1/2 cup Milk Dairy or plant-based milk works.
For the Blueberry Filling
  • 2 cups Fresh or Frozen Blueberries Fresh burst of tartness.
  • 1/4 cup Granulated Sugar Adjust to taste.
  • 1 tablespoon Lemon Juice Fresh preferred.
  • 1 tablespoon Cornstarch Thickens blueberry mixture.
For the Lavender Glaze
  • 1 cup Powdered Sugar For sweetness and thickness.
  • 2-3 tablespoons Lavender-Infused Milk For glaze consistency.
  • 1 drop Purple Gel Food Coloring Optional for visual appeal.

Equipment

  • 9x13 inch cake pan
  • mixing bowls
  • Hand mixer or stand mixer
  • Saucepan
  • cookie cutter

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and prepare a 9x13 inch cake pan.
  2. Mix dry ingredients: combine flour, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy; add eggs and vanilla.
  4. Combine wet and dry mixtures alternately with milk until smooth.
  5. Pour batter into prepared pan and bake for 20-25 minutes.
  6. Cool the cakes completely in the pan.
  7. Prepare blueberry filling using blueberries, sugar, lemon juice, and cornstarch.
  8. Cut the cooled cake into mini rounds.
  9. Assemble cakes with a layer of blueberry filling between rounds.
  10. Prepare lavender glaze and pour it over the cake rounds.
  11. Garnish with fresh blueberries, mint, and lavender buds.

Nutrition

Serving: 1mini cakeCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 40mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Opt for fresh ingredients for the best flavor and presentation. Store in an airtight container for up to 3 days, or freeze unassembled layers for later use.

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