Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup milk
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 1/4 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp culinary lavender (steeped in warm milk, then strained)
- Purple gel food coloring (optional)
- Fresh blueberries for garnishing
- Mint leaves for garnishing
- Dried lavender buds for garnishing
- Violet sprinkles for garnishing
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a sheet cake pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time along with vanilla extract.
- Gradually mix in dry ingredients alternating with milk until smooth.
- Pour batter into the prepared pan and bake for 20–25 minutes until golden brown. Cool completely on a wire rack.
- For the blueberry filling, heat blueberries, sugar, lemon juice, and cornstarch in a saucepan until thickened; let cool.
- Cut cooled cake into mini rounds or shapes and layer with blueberry filling.
- Prepare lavender glaze by mixing powdered sugar with lavender-infused milk; pour over cakes and garnish as desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (45g)
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg