Lavender Blueberry Mini Cakes (Print Version)
Delicate mini cakes with fragrant lavender and juicy blueberries, ideal for a light treat.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1 tbsp 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 tsp 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 tbsp flour for coating blueberries
→ Optional Glaze
14 - 1/2 cup powdered sugar
15 - 2-3 tsp lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin thoroughly or line with cupcake liners for easy removal.
02 - Whisk together flour, baking powder, baking soda, salt, and chopped lavender in a medium bowl until evenly combined.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully blended.
05 - Whisk together whole milk and sour cream in a small bowl until smooth.
06 - Add flour mixture to butter mixture in three portions, alternating with milk mixture, starting and ending with flour. Mix until just combined—do not overmix.
07 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter until distributed evenly.
08 - Divide batter among prepared muffin cups, filling each approximately two-thirds full.
09 - Bake for 22-25 minutes until a toothpick inserted into the center comes out clean.
10 - Let cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
11 - Whisk powdered sugar and lemon juice until smooth. Drizzle over completely cooled cakes just before serving.
# Expert Hints:
01 -
- The blueberries burst in your mouth while the lavender provides this gorgeous, perfumed finish that feels incredibly elegant without being fussy.
- These freeze beautifully, so I make a double batch and pull them out whenever I need something that says I tried really hard without actually trying very hard.
02 -
- I once used decorative lavender from a craft store because I ran out of culinary grade and it was completely inedible—bitter and soapy in a way that ruined the whole batch.
- Let your butter soften naturally on the counter instead of microwaving it, which melts the fat structure and prevents proper creaming for a light texture.
03 -
- Room temperature ingredients are not just a suggestion—cold eggs and dairy can cause the butter to seize, creating a curdled batter that never quite bakes into tender crumb.
- Let the glaze set for about 15 minutes before stacking or storing these, otherwise you will end up with a sticky mess instead of neatly frosted cakes.