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Lavender Blueberry Tea Cakes

Lavender Blueberry Tea Cakes for a Charming Afternoon Treat

Lavender Blueberry Tea Cakes blend floral nuances with sweetness for an exquisite dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure; no substitutions recommended for texture.
  • 1 cup Granulated Sugar Adds sweetness; brown sugar can be used for a richer flavor.
  • 2 tsp Baking Powder Leavening agent for a fluffy texture; ensure it’s fresh for best results.
  • 1/2 tsp Salt Enhances flavor; can be omitted if concerned about sodium intake.
  • 1 cup Buttermilk Adds moisture and flavor; regular milk or a milk-lemon mixture can be substituted.
  • 1/3 cup Vegetable Oil Fat for moisture; melted butter can be used for a richer taste.
  • 1 large Egg Binds ingredients and provides structure; a flaxseed or chia seed mixture can serve as a vegan alternative.
  • 2 tbsp Dried Culinary Lavender Imparts a floral flavor; essential for this recipe—do not use non-culinary lavender.
  • 1 cup Fresh Blueberries Adds sweetness and moisture; frozen blueberries may be used, but fresh is preferable.
For Dusting (Optional)
  • 1/4 cup Powdered Sugar Adds a finishing touch; can be omitted for a less sweet finish.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula
  • measuring cups and spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing each cup or inserting paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate bowl, mix the buttermilk, vegetable oil, and egg until the mixture is smooth and creamy.
  4. Pour the wet mixture into the bowl with the dry ingredients and gently stir with a spatula until just combined.
  5. Fold in the dried culinary lavender and fresh blueberries evenly throughout the mixture.
  6. Fill each muffin tin cup about two-thirds full with batter.
  7. Bake for 18-20 minutes until edges are lightly golden and a toothpick comes out clean.
  8. Allow the cakes to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
  9. Dust the tops with powdered sugar just before serving.

Notes

Always use culinary lavender for safety. Avoid overmixing to ensure a light texture. Store leftovers in an airtight container.