Lavender & Blueberry Mini Cakes

Prepare the cakes

1. Preheat oven to 325°F. Thoroughly coat silicone mini-bundt molds with baking spray, getting into all the grooves (this matters for clean release). Set on a baking sheet for stability.

2. Whisk together flour, salt, baking powder, baking soda, and the crushed culinary lavender.

3. Beat butter, granulated sugar, and lavender sugar on medium 2–3 minutes until light and fluffy. Add eggs one at a time, then vanilla.

4. On low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with flour. Mix just until combined - don't overbeat.

5. Gently fold in berries by hand. (Tip: Toss berries in a teaspoon of flour - it keeps them from sinking)

6. Spoon batter into molds, filling each about ⅔ full. Tap the tray on the counter to release air bubbles.

7. Bake 18–22 minutes, until a pick comes out clean and tops spring back. Cool in molds 10 minutes, then gently flex the silicone to release and cool completely on a rack.

Honey-Lavender Glaze

1. In a small microwave-safe bowl, heat milk for 45-60 seconds until hot. Add lavender and let steep for 10 minutes.
2. Strain milk through a fine-mesh strainer into a bowl, pressing lavender to extract flavor. Discard lavender.
3. In a medium bowl, whisk together powdered sugar, honey, salt, and lemon zest. Gradually whisk in the lavender-infused milk, one tablespoon at a time, until you reach a pourable but thick consistency. You may not need all the milk.
4. Drizzle glaze over cooled tea cakes. Let set for 10 minutes before serving.