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 for blueberry filling
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 1/4 cups powdered sugar for glaze
- 2 tbsp milk for glaze
- 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 oven to 350°F (175°C) and prepare a sheet cake pan with parchment paper.
- In one bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy; add eggs and vanilla.
- 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 on a wire rack.
- For blueberry filling, simmer blueberries with sugar, lemon juice, and cornstarch until thickened; cool completely.
- Cut cooled cake into rounds or shapes; layer blueberry filling between two pieces.
- Prepare glaze by mixing powdered sugar with lavender-infused milk; pour over cakes.
- Garnish with fresh blueberries, mint leaves, and lavender buds.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (45g)
- Calories: 150
- Sugar: 12g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg