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Mini Lavender Blueberry Cakes

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These Mini Lavender Blueberry Cakes are layered with soft vanilla sponge, rich blueberry filling, and a smooth lavender glaze that sets beautifully. Light, flavorful, and visually stunning, they’re a lovely dessert for any special occasion.

Ingredients

Vanilla Sponge

  • 1 cup (120 g) all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup (115 g) unsalted butter, softened

  • 3/4 cup (150 g) granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup (120 ml) milk

Blueberry Filling

  • 1 cup (150 g) blueberries

  • 3 tablespoons (40 g) granulated sugar

  • 1 teaspoon lemon juice

  • 2 teaspoons cornstarch + 1 tablespoon water

Lavender Glaze

 

  • 1 cup (120 g) powdered sugar

  • 2-3 tablespoons lavender-infused milk

  • 1/2 teaspoon culinary lavender

  • 1-2 drops purple gel food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.

  2. Whisk flour, baking powder, and salt.

  3. Cream butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla.

  4. Alternate adding dry ingredients and milk. Mix until just combined.

  5. Spread into pan and bake 18–22 minutes. Cool completely.

  6. Cook blueberries, sugar, and lemon juice until softened. Stir in cornstarch slurry and cook until thick. Cool.

  7. Cut cake into shapes. Spread filling between two pieces to form mini cakes.

  8. Steep lavender in warm milk 10 minutes. Strain.

  9. Whisk powdered sugar with infused milk until smooth and pourable.

  10.  

  11. Spoon glaze over chilled cakes. Let set before serving.

Notes

  • Use heart-shaped cutters for a romantic twist.

  • Infuse milk with lavender for 10 minutes, then strain before using in glaze.

  • Glaze should be pourable but not too runny—adjust sugar or milk as needed.

  • Cakes can be assembled a day in advance and stored in the fridge.

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