Save These delicate mini cakes feature fragrant lavender and juicy blueberries, creating a perfect balance of floral and fruity flavors. The soft, tender crumb makes them ideal for afternoon tea or as a light dessert option. Easy to prepare with common pantry ingredients, they bake beautifully in a muffin tin for individual servings.
The lavender adds a subtle, aromatic note that complements the sweet blueberries perfectly. The optional lemon glaze adds a bright finish that enhances the overall flavor profile. These mini cakes are versatile enough to serve at brunch, afternoon tea, or as a sweet treat any time of day.
The first time I baked with lavender, I accidentally used twice the amount called for and ended up with cakes that tasted like soap. My sister still teases me about that afternoon when we had to order pizza instead of enjoying our fancy tea party. It taught me that floral ingredients demand respect and restraint.
Last spring my neighbor brought over fresh blueberries from her garden and I decided to try lavender cakes again. This time I measured carefully and that afternoon on her porch with steaming cups of Earl Grey, we finally understood what all the fuss was about.
Ingredients
- All-purpose flour: Creates the tender crumb that makes these feel like something from a proper bakery
- Culinary lavender: Finely chopping the buds helps release their essential oils evenly throughout the batter
- Unsalted butter: Room temperature butter is non-negotiable for that light fluffy texture we want
- Sour cream: The secret ingredient that keeps these moist for days instead of drying out
- Fresh blueberries: Tossing them in flour prevents them from sinking to the bottom during baking
Instructions
- Preheat your oven to 350°F and prepare your muffin tin
- Lining the cups with paper liners makes cleanup effortless and prevents any sticking drama
- Whisk together the dry ingredients
- Take your time chopping the lavender into tiny pieces so no one gets an overwhelming burst in one bite
- Cream the butter and sugar until fluffy
- This step creates air bubbles that make the cakes rise properly so do not rush those 2 to 3 minutes
- Add the eggs one at a time
- Each egg needs to be fully incorporated before adding the next to maintain proper emulsion
- Combine the milk and sour cream
- Having this ready at room temperature prevents shocking the batter when you add it
- Add dry and wet ingredients alternately
- Beginning and ending with flour keeps the texture tender and prevents overmixing
- Coat blueberries in flour and fold in
- Gently fold just until you no longer see dry streaks to keep these delicate and tender
- Bake for 22 to 25 minutes
- Your kitchen will smell incredible and a toothpick in the center should come out clean
- Cool before glazing
- Let them rest in the pan for 5 minutes then move them to a wire rack to cool completely
- Whisk the glaze ingredients
- Drizzle it over the cooled cakes in whatever pattern makes you happy
Save My grandmother kept a small lavender bush outside her kitchen window and whenever I bake these I can almost see her standing there snipping a few sprigs. Some recipes are just meant to connect us to something bigger than ourselves.
Making These Ahead
I have learned that these actually taste better the next day when the lavender has had time to meld with the other flavors. Wrap them tightly once completely cooled and they will stay fresh for up to three days.
Serving Suggestions
These deserve to be served on actual plates not napkins. I like to warm them slightly for about 10 seconds in the microwave before serving which makes that first bite absolutely dreamy.
Flavor Variations
Sometimes I swap half the blueberries for chopped white chocolate when I want something more indulgent. Lemon zest added to the batter brightens everything and pairs beautifully with both the lavender and blueberries.
- Try replacing the sour cream with Greek yogurt for a slight tang
- A pinch of lemon zest in the glaze makes the flavors really sing
- These work as mini muffins too just reduce baking time to 12-15 minutes
Save There is something deeply satisfying about serving something that looks and tastes this special without spending hours in the kitchen. Happy baking.
Recipe FAQs
- → Can I use fresh lavender instead of dried?
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Yes, you can use fresh culinary lavender, but you'll need to use about three times the amount since dried lavender is more concentrated. Fresh lavender should be finely chopped and used immediately for best flavor.
- → What's the best way to prevent blueberries from sinking?
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Tossing the blueberries with a tablespoon of flour before adding them to the batter helps create a light coating that prevents them from sinking to the bottom. This flour coating helps them distribute evenly throughout the cake batter.
- → Can I make these gluten-free?
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Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. The texture might be slightly different, but the flavor will remain delicious. Just ensure your gluten-free flour blend contains xanthan gum for proper binding.
- → How long do these mini cakes stay fresh?
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These mini cakes stay fresh for 2-3 days when stored in an airtight container at room temperature. For longer storage, they can be frozen for up to 3 months. The lemon glaze can make them slightly moist, so consider adding it just before serving if you plan to store them.
- → What teas pair well with these mini cakes?
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These lavender blueberry mini cakes pair beautifully with Earl Grey, chamomile, or green tea. The floral notes complement the lavender, while the fruity sweetness balances well with the blueberries. For a more indulgent pairing, try them with a light dessert wine.
