Mini Lavender Blueberry Cakes are a charming and refined dessert perfect for tea parties, springtime celebrations, or any occasion that calls for something beautiful and indulgent. With layers of soft vanilla sponge cake, vibrant homemade blueberry filling, and a fragrant lavender glaze, these individual cakes are as delightful to look at as they are to enjoy. Finished with elegant garnishes, they offer a harmonious balance of floral, fruity, and sweet flavors.

Why You’ll Love This Recipe

These mini cakes bring together elegance, flavor, and creativity. The tender vanilla sponge is light yet rich, the blueberry filling adds a fresh burst of tartness, and the lavender glaze offers a delicate floral aroma that elevates the entire dessert. Their petite size makes them ideal for serving at brunches, showers, or afternoon tea. Visually stunning and bursting with natural flavors, these cakes will become a go-to when you want to impress with minimal fuss.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Vanilla Sponge:

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Sugar
Eggs
Vanilla extract
Milk

For the Blueberry Filling:

Fresh or frozen blueberries
Sugar
Lemon juice
Cornstarch

For the Lavender Glaze:

Powdered sugar
Milk
Culinary lavender (steeped in warm milk and strained)
Purple gel food coloring (optional)

For Garnish:

Fresh blueberries
Mint leaves
Dried lavender buds
Violet sprinkles

directions

Preheat the oven to 350°F (175°C). Grease and line a sheet cake pan with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until the batter is smooth.
Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
Once cooled, use a cookie cutter to cut out rounds or heart shapes from the sheet cake.

To Make the Filling:

In a small saucepan over medium heat, combine the blueberries, sugar, lemon juice, and cornstarch.
Cook, stirring often, until the mixture thickens and becomes glossy, about 5–7 minutes.
Remove from heat and let cool completely before using.

To Assemble the Cakes:

Sandwich two cake cut-outs with a generous spoonful of the cooled blueberry filling.

To Make the Lavender Glaze:

Steep the culinary lavender in warm milk for 10 minutes, then strain to remove the buds.
In a bowl, mix the powdered sugar with 2 tablespoons of the lavender-infused milk. Add a drop of purple gel food coloring if desired. Stir until smooth and pourable.

To Glaze and Garnish:

Spoon or pour the lavender glaze over the top of each mini cake, letting it drip slightly down the sides.
Garnish with fresh blueberries, mint leaves, dried lavender buds, and violet sprinkles for a decorative finish.
Allow the glaze to set for at least 10–15 minutes before serving.

Servings and timing

Prep Time: 25 minutes
Cooking Time: 25 minutes
Total Time: 50 minutes
Servings: 6 mini cakes
Calories: Approximately 270 kcal per mini cake

Variations

Lemon Twist: Add lemon zest to the cake batter for a citrusy accent that complements both the blueberry and lavender.
Almond Flavor: Replace half the vanilla extract with almond extract for a nutty, aromatic touch.
Vegan Option: Use a dairy-free milk and plant-based butter substitute; replace eggs with a flax or chia egg alternative.
Gluten-Free: Use a 1:1 gluten-free flour blend that includes xanthan gum for best results.
Jam Filling: Use blueberry or mixed berry jam instead of making your own filling to save time.
Lavender Cream Cheese Frosting: Substitute the glaze with a whipped lavender cream cheese frosting for a richer finish.
Bite-Sized Minis: Use a smaller cutter to create bite-sized versions for dessert trays or events.
Drizzle-Only Glaze: Drizzle the glaze in thin ribbons for a more minimalist presentation.

storage/reheating

Store mini cakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving to enjoy the best flavor and texture. These cakes are not suitable for freezing once glazed, but the unassembled sponge and filling can be made ahead and frozen separately for up to 1 month.

FAQs

Can I use dried lavender instead of fresh?

Yes, dried culinary lavender is ideal for infusing into milk. Be sure it is labeled for food use and strain it well after steeping.

Can I make these cakes in advance?

Yes, you can bake the sponge and prepare the filling a day ahead. Assemble and glaze just before serving for best results.

What kind of pan should I use for baking the sponge?

A standard sheet cake or jelly roll pan works well, preferably around 9×13 inches.

Can I use store-bought blueberry preserves?

Absolutely. Choose a high-quality preserve or jam to save time while still maintaining flavor.

How do I steep lavender properly?

Steep ½ teaspoon of culinary lavender in 2–3 tablespoons of warm milk for about 10 minutes, then strain through a fine mesh sieve.

Can I skip the food coloring?

Yes, the glaze will have a pale lavender tint from the infused milk alone. Coloring is purely optional for visual impact.

How do I get clean cut-outs from the cake?

Let the cake cool completely, then use a sharp cookie cutter and wipe it clean between cuts for the neatest edges.

Are these cakes good for gifting?

Yes, once the glaze has set, the cakes can be boxed individually and make beautiful edible gifts or party favors.

Can I use other berries?

Yes, blackberries or raspberries also work beautifully and pair well with lavender.

How do I avoid a runny glaze?

Adjust the powdered sugar or milk amounts slightly to achieve the right consistency—thick but pourable, not watery.

Conclusion

Mini Lavender Blueberry Cakes are a delicate and elegant dessert that seamlessly combines the floral notes of lavender with the fruity brightness of blueberries. Perfectly sized for individual enjoyment, they offer an elevated twist on traditional layer cakes, with a soft sponge, flavorful filling, and an artistic glaze. Whether for a spring brunch, a tea party, or simply to delight your senses, these mini cakes are a charming addition to any dessert table.