Description
Indulge in the charm of Mini Lavender Blueberry Cakes, a delightful dessert that brings together a sweet vanilla sponge, a luscious blueberry compote, and a fragrant lavender glaze. These petite treats are perfect for elevating any gathering, from whimsical tea parties to elegant spring brunches. With their eye-catching presentation and unique floral flavor, they are sure to impress your guests. Easy to make yet stunningly beautiful, these cakes are an ideal way to showcase seasonal ingredients while offering an unforgettable taste experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup milk
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar (for blueberry compote)
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 1/4 cups powdered sugar
- 2 tbsp milk (for glaze)
- 1/2 tsp culinary lavender (steeped in warm milk, then strained)
Instructions
- Preheat oven to 350°F (175°C) and grease a sheet cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar until fluffy; add eggs one at a time and stir in vanilla.
- Alternate adding dry ingredients with milk until smooth.
- Pour batter into the pan and bake for 20–25 minutes until a toothpick comes out clean.
- While cooling, prepare blueberry compote by heating blueberries with sugar, lemon juice, and cornstarch until thickened.
- Cut cooled cake into mini rounds or shapes; layer with blueberry filling.
- For the glaze, mix powdered sugar with lavender-infused milk and pour over cakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg