Save These delicate mini cakes combine fragrant culinary lavender with sweet blueberries for a sophisticated dessert perfect for afternoon tea. The tender crumb comes from a balanced mixture of flour, butter, sugar, and eggs, while the blueberries add bursts of juicy flavor. Optional lemon glaze provides a bright finish to these easy-to-make treats that bake in just 25 minutes.
The first time I baked with lavender, I used way too much and everyone politely choked down floral soap cakes. That kitchen disaster taught me that lavender is a gentle whisper, not a shout. Now I measure carefully and these delicate tea cakes have become my go-to when I want something that feels special without being fussy.
I brought these to a book club meeting last spring and watched three friends close their eyes at the first bite, then immediately ask for the recipe. Something about the combination of floral lavender and bursts of blueberry makes people pause and actually taste what they are eating.
Ingredients
- All-purpose flour: The structure that holds everything together, do not use cake flour or these will collapse
- Baking powder and baking soda: Both work together to give these their tender rise
- Salt: Just a pinch to brighten all the flavors and prevent the lavender from becoming too perfumed
- Culinary lavender: Make sure it is culinary grade and grind it slightly between your fingers to release the oils
- Unsalted butter: Soften it properly so it creams beautifully with the sugar
- Granulated sugar: Cream it with the butter for the full 3 minutes, this step creates the tender texture
- Eggs: Room temperature eggs incorporate better and prevent the batter from curdling
- Vanilla extract: Pure vanilla bridges the gap between the lavender and blueberry flavors
- Whole milk and sour cream: This combination keeps the crumb moist and adds a subtle tang
- Fresh blueberries: Toss them in flour first so they do not sink to the bottom while baking
- Powdered sugar and lemon juice: The optional glaze adds brightness and makes them look professionally finished
Instructions
- Preheat and prepare:
- Heat your oven to 350°F and grease a 12 cup muffin tin well, getting into all the corners
- Whisk the dry ingredients:
- Combine flour, baking powder, baking soda, salt, and chopped lavender in a medium bowl until everything is evenly distributed
- Cream butter and sugar:
- Beat the softened butter and sugar together for a full 3 minutes until the mixture looks pale and fluffy
- Add eggs and vanilla:
- Beat in the eggs one at a time, letting each fully incorporate before adding the next, then mix in the vanilla
- Mix liquids together:
- Whisk the milk and sour cream in a small bowl until smooth
- Combine batter:
- Add flour mixture in three additions, alternating with the milk mixture, and stop mixing as soon as the last streak of flour disappears
- Fold in blueberries:
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter until just distributed
- Fill and bake:
- Divide the batter among the prepared cups, filling each about two thirds full, and bake for 22 to 25 minutes until golden
- Cool completely:
- Let them rest in the pan for 5 minutes, then transfer to a wire rack before glazing
- Make the glaze:
- Whisk powdered sugar with lemon juice until it reaches a drizzling consistency, then pour generously over the cooled cakes
Save My grandmother always said that some recipes teach you patience and this is one of them. The day I finally stopped rushing the creaming step was the day these went from good to unforgettable.
Making These Ahead
You can bake these a day in advance and store them in an airtight container. The flavors actually develop overnight and the lavender becomes more pronounced, which I honestly prefer.
Serving Suggestions
These shine alongside a cup of Earl Grey or a delicate chamomile blend. I have also served them with clotted cream and fresh berries for a proper afternoon tea spread that makes guests feel pampered.
Storage Tips
Keep them at room temperature for up to 2 days, or refrigerate for up to 5 days if your kitchen runs warm. The glaze will soften slightly in the fridge but the texture stays perfect.
- Freeze unglazed cakes for up to 3 months, thaw and glaze before serving
- Warm leftover cakes for 10 seconds in the microwave to refresh them
- Store glaze separately if you plan to freeze them
Save There is something deeply satisfying about serving something so pretty and fragrant, especially when it tastes as good as it looks.
Recipe Q&A
- → Can I use fresh lavender instead of dried?
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Yes, you can use fresh culinary lavender, but you'll need to increase the amount since dried lavender is more concentrated. Use about 2-3 tablespoons of fresh lavender and finely chop it. The flavor will be slightly different but still delicious.
- → What's the best way to store these mini cakes?
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Store the cooled mini cakes in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw at room temperature before serving.
- → Can I make these gluten-free?
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Yes, substitute the all-purpose flour with a gluten-free flour blend. You may need to add a teaspoon of xanthan gum for proper texture. The baking time might be slightly different, so check for doneness after 20 minutes.
- → Why toss the blueberries in flour?
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Tossing blueberries in flour before adding them to the batter prevents them from sinking to the bottom during baking. The light coating helps them distribute evenly throughout the cake and prevents them from bleeding into the batter.
- → Can I use frozen blueberries?
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Yes, frozen blueberries work perfectly. The key is to not thaw them before adding to the batter - add them directly from frozen. This prevents them from bleeding and maintains their shape during baking.
