Blueberry Lavender Tres Leches

Pastry Sous Chef Kendall McCullough's Blueberry Lavender Tres Leches makes a tasty dessert to treat yourself to at the end of a meal. We tested this top requested recipe from the Dogwood in 2024 so you can enjoy it at home!

Blueberry Tres Leches Cake
Makes 1 9-inch cake pan

Ingredients:
Non-stick pan spray
7 ½ ounces all-purpose flour, plus extra for blueberries
7 ounces granulated sugar
1 teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon kosher salt
½ cup whole fat buttermilk, room temperature
4 ounces unsalted butter, melted and cooled
2 egg whites
6 ounces blueberries
½ cup whole milk
6 Tablespoons sweetened condensed milk
6 Tablespoons evaporated milk
½ Tablespoon dried lavender
¼ cup blueberry jam

To make:
Heat the oven to 350°F. Thoroughly spray a 9x9 cake pan with pan spray. Line the cake pan with a piece of parchment that hangs over two sides of the pan, creating a sling. Set aside.

Place the flour, sugar, baking powder, baking soda and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix the dry ingredients for a minute. Add the buttermilk and butter and mix on low speed just until combined. Stop to scrape down the sides of the bowl. Add the egg whites, increase the speed to medium-high, and beat for 2 minutes. Toss the blueberries in 1 to 2 teaspoons of flour. Fold the blueberries into the batter. Spread the batter evenly in the pan and bake 20 minutes, rotating the pan halfway through cooking. Set aside to cool for 5 minutes.

In the meantime, place the whole milk, condensed milk, evaporated milk and lavender in a small saucepan, set over medium heat and bring just to a simmer. Remove from the heat and set aside to steep for 20 minutes. Pour through a fine mesh strainer to remove the lavender. Pour the milk over the warm cake, cool to room temperature, cover and refrigerate overnight.

Lavender Meringue Kisses
Makes about 60 kisses

Ingredients:
¼ cup sugar
2 Tablespoons water
¾ teaspoon ground dried lavender
1 egg white, room temperature
Pinch cream of tartar

To make:
Heat oven to 200°F. Line a baking sheet with parchment and set aside.

Place the sugar, water and lavender in a small saucepan, set over medium-high heat and bring to 245°F. Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment and whip until frothy. With the mixer on low speed, slowly stream the hot syrup into the egg whites and whip until medium peaks form, 2 to 3 minutes. Transfer the mixture to a piping bag fitted with a small round tip. Pipe the kisses onto the parchment paper lined baking sheet, ¼ -inch apart. Bake for 1 hour, or until crisp, rotating the pan halfway through cooking. Set aside at room temperature until ready to use.

Buttermilk Caramel
Makes about 1 cup

Ingredients:
1 quart whole fat buttermilk
¼ cup sugar
1 cup heavy cream
½ teaspoon vanilla extract

To make:
Line a fine mesh strainer with a double layer of cheese cloth. Set the strainer in a bowl and set aside.

Place the buttermilk in a medium saucepan, set over high heat and bring to a boil. Boil for 1 minute or until the whey separates from the milk. Remove from the heat and slowly pour the liquid through the prepared strainer. Discard the curds or use for another purpose. Return the liquid to the saucepan and set over medium-high heat. Add the sugar and bring to a boil, stirring occasionally. Cook, stirring frequently, until golden brown in color, about 25 minutes. Carefully stream the cream into the mixture while whisking continually. The mixture will bubble up vigorously but will subside once all the cream has been added. Add the vanilla and whisk to combine. Continue to cook until the sauce has thickened slightly, 2 to 3 minutes. Set aside to cool completely. Refrigerate in an airtight container until ready to use. Bring to room temperature before using.

Buttermilk Whipped Cream
Makes about 2 cups

Ingredients:
1 cup heavy cream
2/3 cup powdered sugar
2 Tablespoons whole fat buttermilk

To make:
Place the heavy cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk to soft peaks. Add the buttermilk and continue to whisk until stiff peaks form.

To serve:
Spread a spoonful of caramel on a plate and set a piece of cake on top. Spoon a dollop of whipped cream on top and place a small spoonful of blueberry jam on the cream. Top with lavender kisses.

Once you've indulged in this sweet treat, consider mixing up a bit of spice with another Blackberry-inspired meal. Click here to get the recipe for Executive Chef Josh Feathers' Harissa Roasted Cauliflower, one of guests' favorite dishes from the Main House in 2024.