Lavender Blueberry Tea Cakes Recipe

Introduction

These Lavender Blueberry Tea Cakes offer a delicate floral aroma paired with burst of fresh blueberries. Perfect for afternoon tea or a light dessert, they are moist, tender, and lightly sweetened for a refined treat.

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 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 18-20 minutes or until a toothpick inserted comes out clean.
8. Step 8: Let 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 only for safe consumption and a mild floral taste.
• Substitute frozen blueberries if fresh are unavailable, but do not thaw before folding into the batter to prevent color bleed.
• For a sweeter top, sprinkle a little turbinado sugar on the batter before baking for a light crunch.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

It’s best to use dried culinary lavender for this recipe, as fresh lavender can be too strong and watery, which affects the texture and flavor.

Are the tea cakes suitable for freezing?

Yes, these tea cakes freeze well. Wrap them individually in plastic wrap and place in a freezer-safe container. Thaw at room temperature before reheating.

Lavender Blueberry Tea Cakes Recipe

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★★★★★

4.8 from 140 reviews

These delicate Lavender Blueberry Tea Cakes combine fragrant dried culinary lavender with juicy fresh blueberries for a light and moist treat. Perfect alongside a cup of tea or as a sweet breakfast option, these muffins are tender, subtly floral, and bursting with fruit. They are simple to prepare with common pantry ingredients and baked until golden, then optionally dusted with powdered sugar for an elegant finish.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: Makes 8 standard-sized 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

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 and ensure easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until these dry ingredients are well combined and aerated.
3. Combine Wet Ingredients: In a separate bowl, mix the buttermilk, vegetable oil, and large egg until the mixture is smooth and uniform, which provides moisture and richness to the cakes.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently to combine, being careful not to overmix; a few lumps in the batter are fine and will keep the cakes tender.
5. Fold in Lavender and Blueberries: Gently fold in the dried culinary lavender and fresh blueberries, taking care to distribute them evenly 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 doneness.
8. Cool and Serve: Let the tea cakes cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving if desired to add a touch of sweetness and elegance.

Notes

• Use culinary-grade dried lavender to ensure it’s safe for eating and not too overpowering.
• Fresh blueberries are preferred over frozen to prevent excess moisture from thinning the batter.
• Do not overmix the batter as this can make the cakes tough; gentle folding is key.
• Buttermilk is essential for the cake’s tender crumb and slight tang, but you can substitute with milk mixed with a tablespoon of vinegar if needed.
• These tea cakes can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
• Optionally dust with powdered sugar just before serving for a pretty finishing touch.

Keywords: Lavender blueberry tea cakes, blueberry muffins, floral muffins, baked tea cakes, easy blueberry recipes, lavender desserts