Lavender Blueberry Tea Cakes Recipe

Introduction

These Lavender Blueberry Tea Cakes offer a delicate floral flavor paired with bursts of juicy blueberries. Perfect for a light breakfast or afternoon treat, they are moist, tender, and easy to prepare.

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 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 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the tea cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Tips & Variations

• Use culinary-grade dried lavender to ensure safety and avoid bitterness.
• Substitute fresh blueberries with frozen if fresh are not available; toss frozen berries in a little flour before folding in to prevent sinking.
• For a vegan version, replace the egg with a flax egg and use plant-based milk instead of buttermilk.
• Try adding a teaspoon of lemon zest to brighten the flavor.

Storage

Store the tea cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a microwave or oven before serving to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender has a stronger, more pungent flavor and can easily overpower the cakes. It’s best to use dried culinary lavender for balanced flavor and safety.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon 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

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★★★★★

4.6 from 70 reviews

These delightful Lavender Blueberry Tea Cakes are soft, moist, and infused with the delicate flavor of culinary lavender and fresh blueberries. Perfect for afternoon tea or a light dessert, they combine floral notes with sweet bursts of fruit, creating a unique and charming treat.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 tea cakes 1x
• Category: Baking
• Method: Baking
• Cuisine: American

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

Flavor Ingredients

• 1 teaspoon dried culinary lavender
• 1 cup fresh blueberries

Finishing Touch

• Powdered sugar for dusting (optional)

Instructions

1. Preheat and Prepare Muffin Tin: 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 they are well combined and evenly distributed.
3. Combine Wet Ingredients: In a separate bowl, mix the buttermilk, vegetable oil, and one large egg until the mixture is smooth and homogenous.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently. Be careful not to overmix; it’s okay if the batter is a little lumpy as this ensures tender cakes.
5. Add Flavorings: 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 room for the cakes to rise.
7. Bake: Place the muffin tin in the preheated oven and bake for approximately 18-22 minutes, or until a toothpick inserted into the center of a cake comes out clean.
8. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving.

Notes

• Use culinary-grade dried lavender to ensure safety and a pleasant flavor.
• Fresh blueberries yield the best texture and flavor, but if using frozen, do not thaw to avoid bleeding into the batter.
• Do not overmix the batter as it will make the cakes dense.
• Powdered sugar dusting adds a lovely finishing touch but can be omitted for a less sweet option.
• These tea cakes are best enjoyed fresh but can be stored airtight at room temperature for up to 2 days or frozen for up to 1 month.

Keywords: lavender blueberry tea cakes, blueberry muffins, floral tea cakes, easy baking recipe, lavender baked goods, blueberry dessert