Lavender Blueberry Tea Cakes
Soft, fragrant lavender blueberry tea cakes that are light, moist, and bursting with fresh blueberries. These delicate homemade tea cakes are perfect for afternoon tea, brunch, spring desserts, or an elegant sweet treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 tea cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Prepare the Oven
Preheat oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Combine Wet Ingredients
In another bowl, whisk the buttermilk, vegetable oil, and egg until smooth.
Make the Batter
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
Add Flavor
Gently fold in the dried culinary lavender and fresh blueberries until evenly distributed.
Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Allow the tea cakes to cool in the tin for about 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving if desired.
Notes
Use culinary-grade lavender to ensure safe consumption and the best flavor.
Fresh blueberries work best, but if using frozen, do not thaw them before adding to the batter.
Avoid overmixing the batter to keep the tea cakes light and tender.
A light dusting of powdered sugar enhances the presentation and sweetness.
Find it online: https://allrecipesmade.com/lavender-blueberry-tea-cakes/
