Lavender Blueberry Mini Cakes (Printable)
Delicate mini cakes with lavender and blueberries, perfect for afternoon tea or light dessert.
# What You'll 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 tossing blueberries
→ Optional Glaze
14 - 1/2 cup powdered sugar
15 - 2-3 teaspoons lemon juice
# How-To Steps:
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 butter and sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Combine milk and sour cream in a small bowl, stirring until smooth.
06 - Add flour mixture to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with flour. Mix until just combined.
07 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter until evenly distributed.
08 - Divide batter evenly among prepared muffin cups, filling each about 2/3 full. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
10 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cakes just before serving.
# Expert Tips:
01 -
- The floral notes from lavender make these feel fancy enough for a bridal shower but theyre simple enough for a Tuesday afternoon treat
- Fresh blueberries burst in every bite creating these little pockets of jammy sweetness that balance the herbs beautifully
02 -
- Overmixing the batter will make these tough—stop as soon as the flour streaks disappear
- Room temperature ingredients combine better so take everything out of the fridge at least 30 minutes before starting
03 -
- If you can only find lavender buds give them a quick pulse in a spice grinder or crush them with a mortar and pestle first
- Let the batter rest for 10 minutes before baking to let the flour fully hydrate for an even more tender crumb