Lavender Blueberry Mini Cakes (Print Version)
Delicate mini cakes with fragrant lavender and juicy blueberries, perfect for afternoon tea or light dessert. Easy preparation with simple ingredients.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 tablespoon dried culinary lavender, finely chopped
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1/2 cup whole milk
11 - 1/4 cup sour cream
→ Add-ins
12 - 1 cup fresh or frozen blueberries
13 - 1 tablespoon flour for coating blueberries
→ Optional Glaze
14 - 1/2 cup powdered sugar
15 - 2-3 teaspoons lemon juice
# How To Make:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and chopped lavender until well combined.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
05 - In a small bowl, whisk together whole milk and sour cream until smooth.
06 - Add flour mixture to butter mixture in three additions, alternating with milk mixture, beginning and ending with flour. Mix until just combined, being careful not to overmix.
07 - Toss blueberries with 1 tablespoon flour in a small bowl to prevent sinking.
08 - Gently fold flour-coated blueberries into the batter using a spatula, taking care not to crush the berries.
09 - Divide batter evenly among prepared muffin cups, filling each about 2/3 full.
10 - Bake for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
11 - Let cakes cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
12 - If using, whisk powdered sugar and lemon juice in a small bowl until smooth and drizzle over cooled cakes.
# Expert Tips:
01 -
- These little cakes balance fragrant lavender and sweet blueberries in a way that makes ordinary afternoons feel like a tea party
- The recipe comes together in under an hour but tastes like something from a fancy bakery
02 -
- Culinary lavender is non negotiable, other lavender is treated with chemicals and will ruin your cakes
- Overmixing after adding flour makes these tough, so stop as soon as combined
03 -
- If your lavender buds are large, pulse them in a spice grinder briefly so they do not create texture issues
- Fold blueberries in by hand with a silicone spatula to prevent crushing them