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.
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
- 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.
Notes
Add lemon zest for a brighter flavor.
Frozen blueberries can be used; add them straight from the freezer.
Reduce lavender slightly for a milder floral taste.
Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
Freeze for up to 2 months in a sealed container.
Reheat in the microwave for 10–15 seconds or bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
