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Lavender & Blueberry Mini Cakes

20260725 154243

Makes ~12 mini cakes

Cuisine:
Courses:
Difficulty: Intermediate
Description

Fresh blueberries and farm-grown lavender baked into tender mini cakes, finished with our signature honey-lavender glaze. A dainty, floral-sweet treat that tastes like a summer meadow.

Ingredients
    Cakes
  • Baking spray
  • 1 ½ cup unbleached all-purpose flour
  • ½ tsp kosher salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp culinary dried lavender, finely crushed (in a mortar or spice grinder)
  • ½ cup unsalted butter, softened
  • ⅔ cup organic/ natural cane sugar
  • ⅓ cup lavender sugar (the pulverized/powdered one)
  • 2 farm fresh large eggs, at room temperature
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • ¾ cup blueberries (see tip below)
    • Honey-Lavender Glaze
  • ¼ cup organic whole milk
  • ¾ tsp dried culinary lavender
  • 1 ½ cups powdered sugar
  • 2 Tbsp organic local honey
  • ¼ tsp kosher salt
  • Pinch organic lemon zest, (Meyer lemons if available)
Instructions
    Prepare the cakes
  1. 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. 2

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

  3. 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. 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. 5

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

  6. 6

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

  7. 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.

    8. Honey-Lavender Glaze
  8. 8
    In a small microwave-safe bowl, heat milk for 45-60 seconds until hot. Add lavender and let steep for 10 minutes.
  9. 9
    Strain milk through a fine-mesh strainer into a bowl, pressing lavender to extract flavor. Discard lavender.
  10. 10
    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.
  11. 11
    Drizzle glaze over cooled tea cakes. Let set for 10 minutes before serving.
Farm Kitchen Tips

Mini cakes can be stored in an airtight container for up to 3 days.

Unglazed cakes freeze beautifully; freeze unglazed and add glaze after thawing.

Read it online: https://www.greenrooflavender.com/recipe/lavender-blueberry-mini-cakes/
Thank you for exploring my lavender-inspired recipes. Your support helps keep this fragrant journey blooming!