Lavender Blueberry Tea Cakes Recipe

Introduction

These Lavender Blueberry Tea Cakes are delicate, fragrant treats perfect for a cozy afternoon tea or a light snack. Soft and moist with bursts of fresh blueberries and a hint of floral lavender, they’re sure to impress both friends and family.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon dried culinary lavender
• 1 cup fresh blueberries
• Powdered sugar for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Step 3: In another bowl, mix the buttermilk, vegetable oil, and egg until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently. Be careful not to overmix—it’s okay if a few lumps remain.
5. Step 5: Gently fold in the dried culinary lavender and fresh blueberries, ensuring they’re evenly distributed throughout the batter.
6. Step 6: Spoon the batter into the prepared muffin tin, filling each compartment about two-thirds full.
7. Step 7: Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Step 8: Let the tea cakes cool in the tin for about 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving if desired.

Tips & Variations

• Use culinary-grade lavender to avoid bitterness and ensure it’s safe for consumption.
• Swap fresh blueberries for raspberries or blackberries for a different fruity twist.
• For an extra moist texture, substitute half of the vegetable oil with melted butter.
• If buttermilk is unavailable, mix 1/2 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.

Storage

Store the tea cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. To reheat, warm gently in a microwave or oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

While fresh blueberries are preferable for texture and flavor, you can use frozen blueberries. Thaw and drain them well before folding into the batter to prevent excess moisture.

What if I don’t have buttermilk?

You can easily make a buttermilk substitute by adding 1 teaspoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.

Lavender Blueberry Tea Cakes Recipe

Print Recipe

★★★★★

4.8 from 786 reviews

Delightful Lavender Blueberry Tea Cakes that combine the floral notes of culinary lavender with the sweet burst of fresh blueberries, baked into moist, tender mini cakes perfect for afternoon tea or a light dessert.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 8 tea cakes (standard muffin tin size) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg

Flavorings and Add-ins

• 1 teaspoon dried culinary lavender
• 1 cup fresh blueberries
• Powdered sugar for dusting (optional)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease a muffin tin or line the compartments with paper liners to prevent sticking and ease removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined, ensuring an even distribution of leavening agents and sugar.
3. Mix Wet Ingredients: In a separate bowl, combine the buttermilk, vegetable oil, and one large egg, whisking until the mixture is smooth and homogenous.
4. Combine Batter: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently, taking care not to overmix; it’s perfectly fine if the batter has a few lumps as that helps to keep the cakes tender.
5. Add Lavender and Blueberries: Carefully fold in the dried culinary lavender and fresh blueberries, ensuring they are evenly distributed throughout the batter without crushing the berries.
6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin compartments, filling each about two-thirds full to allow room for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean, indicating they are fully cooked.
8. Cool and Serve: Remove the tin from the oven and let the tea cakes cool for about 5 minutes in the tin. Then transfer them to a wire rack to cool completely. Optionally, dust the tops with powdered sugar before serving for a touch of sweetness and presentation.

Notes

• Use culinary lavender to ensure safety and avoid bitterness; avoid non-culinary varieties.
• Fresh blueberries are preferred for the best texture and flavor, but frozen can be used if thawed and drained well.
• Do not overmix the batter to keep the tea cakes light and tender.
• These tea cakes are best enjoyed within two days for optimal freshness but can be stored in an airtight container for up to 3 days.
• For a dairy-free alternative, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice and use a suitable egg replacer if desired.

Keywords: lavender blueberry tea cakes, floral blueberry muffins, buttermilk tea cakes, blueberry lavender cupcakes, easy baked tea cakes