Name: Lavender Blueberry Tea Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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)

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I love how these Lavender Blueberry Tea Cakes bring together soft, tender crumb, sweet bursts of blueberry, and a gentle floral touch from culinary lavender. I find them elegant without being fussy, and I think they make a beautiful choice for brunch, afternoon tea, or a simple homemade treat with coffee.

Lavender Blueberry Tea Cakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour

½ cup granulated sugar

½ teaspoon baking powder

¼ teaspoon salt

½ cup buttermilk

¼ cup vegetable oil

1 large egg

1 teaspoon dried culinary lavender

1 cup fresh blueberries

Powdered sugar, for dusting (optional)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a muffin tin or lining it with paper liners.

In a large bowl, I whisk together the flour, sugar, baking powder, and salt until everything is evenly combined.

In a separate bowl, I whisk the buttermilk, vegetable oil, and egg until the mixture is smooth.

I add the wet mixture to the dry ingredients and stir gently just until combined. I make sure not to overmix so the tea cakes stay soft and tender.

I fold in the dried culinary lavender and fresh blueberries carefully so they are evenly distributed throughout the batter.

I divide the batter into the muffin tin, filling each cup about two-thirds full.

I bake the tea cakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

I let them cool in the tin for about 5 minutes before transferring them to a wire rack. I like to finish them with a light dusting of powdered sugar before serving.

Servings and timing

I get 12 servings from this recipe, which makes it great for sharing at brunch, tea time, or a small gathering.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calories: 150 kcal per serving

Variations

I like to switch this recipe up in a few simple ways depending on the season or the mood. I sometimes use lemon zest to brighten the flavor and make the lavender feel even fresher. I also like swapping fresh blueberries for frozen ones when that is what I have on hand, though I fold them in gently to keep the batter from turning too purple. For a softer floral flavor, I reduce the lavender slightly, and for a sweeter finish, I add a light lemon glaze instead of powdered sugar.

storage/Reheating

I store these tea cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If I want to keep them longer, I freeze them in a sealed container or freezer bag for up to 2 months.

To reheat, I warm one in the microwave for about 10 to 15 seconds, just until soft and slightly warm. I also like to let refrigerated tea cakes come to room temperature before serving, since the texture feels especially tender that way.

FAQs

Can I use frozen blueberries instead of fresh?

I can absolutely use frozen blueberries in this recipe. I usually add them straight from the freezer and fold them in gently so the batter stays light and the color does not bleed too much.

How strong is the lavender flavor?

I find the lavender flavor soft and delicate when I use culinary lavender in the amount listed. It gives the tea cakes a floral note without overpowering the blueberries.

Can I make these without buttermilk?

I can make a simple buttermilk substitute by adding a little lemon juice or vinegar to regular milk and letting it sit for a few minutes. I use that when I do not have buttermilk on hand.

How do I keep the tea cakes tender?

I keep them tender by stirring the batter just until combined. I avoid overmixing because too much mixing can make the tea cakes dense instead of light.

Can I make these ahead of time?

I like making them a day ahead because they store well and still taste lovely the next day. I usually wait to dust them with powdered sugar until right before serving so they look fresh.

Conclusion

I think these Lavender Blueberry Tea Cakes are a beautiful little bake for any time I want something simple, fragrant, and homemade. They are easy enough for an everyday treat, yet special enough to serve for tea, brunch, or a small celebration. I love the mix of floral lavender and juicy blueberries, and I keep coming back to this recipe whenever I want a soft, elegant dessert that feels comforting and fresh.

📖 Recipe:

Lavender Blueberry Tea Cakes

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

These Lavender Blueberry Tea Cakes are soft, tender, and lightly floral with bursts of juicy blueberries. They are simple to make yet elegant enough for brunch or afternoon tea.

Instructions

Preheat the oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the buttermilk, vegetable oil, and egg until smooth.
Add the wet ingredients to the dry ingredients and stir gently until just combined.
Fold in the dried lavender and blueberries carefully.
Divide the batter evenly into the muffin tin, filling each about two-thirds full.
Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired before serving.