Lavender Blueberry Tea Cakes Recipe

Introduction

These Lavender Blueberry Tea Cakes offer a delightful combination of floral notes and sweet berries in a tender, moist treat. Perfect for afternoon tea or a light dessert, they bring a touch of elegance to any table.

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 the batter remains slightly lumpy.
5. Step 5: Gently fold in the dried lavender and fresh blueberries, making sure they are evenly distributed throughout the batter.
6. Step 6: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Tips & Variations

• Use culinary-grade dried lavender to ensure a pleasant flavor and safety—avoid lavender meant for fragrance only.
• Fresh blueberries work best for texture and burst of flavor; if using frozen, do not thaw before adding to the batter.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Add a teaspoon of lemon zest to brighten the flavor and complement the lavender and blueberries.

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 a week or freeze for up to 2 months. Reheat gently in the microwave or enjoy them cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter to prevent excess moisture that can affect texture.

Is it necessary to use buttermilk?

Buttermilk adds moisture and a slight tang that balances the sweetness, but you can substitute it with regular milk mixed with a teaspoon of lemon juice or vinegar if needed.

Lavender Blueberry Tea Cakes Recipe

Print Recipe

★★★★★

5 from 84 reviews

Delight in these fragrant Lavender Blueberry Tea Cakes, combining the floral notes of dried culinary lavender with bursts of fresh blueberries. Soft and moist, these tea cakes are perfect for an elegant afternoon treat or a special breakfast indulgence.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 8 tea cakes 1x
• Category: Dessert
• 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) and grease a muffin tin or line it with paper liners to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to evenly distribute the leavening and seasonings.
3. Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, and large egg until the mixture is smooth and homogeneous.
4. Make the Batter: Pour the wet mixture into the dry ingredients and stir gently. Be careful not to overmix; a few lumps are fine to ensure the cakes remain tender.
5. Add Flavorings and Blueberries: Gently fold in the dried culinary lavender and fresh blueberries, making sure 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 space 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 tea cake comes out clean.
8. Cool and Serve: Let the tea cakes cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving if desired for an elegant finish.

Notes

• Use culinary-grade dried lavender to avoid any bitterness or unwanted flavors.
• Fresh blueberries are recommended; if using frozen, do not thaw to avoid turning the batter blue.
• Do not overmix the batter to keep the tea cakes tender and moist.
• Buttermilk is essential for moisture and texture, but you can substitute with yogurt mixed with a splash of milk if necessary.
• These tea cakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• For a dairy-free alternative, use a plant-based milk and an oil substitute.

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