Lavender Blueberry Tea Cakes Recipe

Introduction

These Lavender Blueberry Tea Cakes combine the delicate floral notes of lavender with the sweet burst of fresh blueberries. Perfectly moist and tender, they make a lovely treat for afternoon tea or a light dessert.

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 it 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 are 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 the tea cakes cool in the tin for about 5 minutes before transferring them to a wire rack. Dust with powdered sugar before serving if desired.

Tips & Variations

• Use fresh blueberries for the best texture and flavor; if using frozen, do not thaw before folding into the batter to prevent color bleed.
• Make sure to use culinary-grade lavender to avoid any bitterness or unwanted flavors.
• For a citrusy twist, add a teaspoon of lemon zest to the batter.
• Try substituting half the vegetable oil with melted butter for a richer taste.

Storage

Store the tea cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month. To reheat, warm gently in a microwave for 10-15 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute buttermilk with regular milk?

Buttermilk adds moisture and a slight tang that helps tenderize the cakes. If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes before using.

Can I use frozen blueberries instead of fresh?

Yes, but keep the blueberries frozen until just before folding into the batter to prevent them from bleeding color into the mixture. This also helps maintain a fresh blueberry texture and appearance.

Lavender Blueberry Tea Cakes Recipe

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4.8 from 114 reviews

These Lavender Blueberry Tea Cakes are tender and fragrant muffins, infused with the subtle floral notes of culinary lavender and bursting with fresh blueberries. Perfect for a cozy afternoon tea or a delightful breakfast treat, these moist and flavorful cakes combine simple ingredients for an elegant homemade snack.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 tea cakes 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent sticking and make removal easy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This helps distribute the leavening and seasoning evenly.
3. Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, and egg until the mixture is smooth and well blended, ensuring a moist texture for the cakes.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently using a spatula or wooden spoon. Be careful not to overmix; a few lumps in the batter are perfectly fine and will keep the cakes tender.
5. Add Lavender and Blueberries: Gently fold the dried culinary lavender and fresh blueberries into the batter, distributing them evenly without breaking the berries or overworking the batter.
6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each compartment about two-thirds full to allow room for rising during baking.
7. Bake: Bake in the preheated oven 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 for an elegant finish, if desired.

Notes

• Use culinary lavender specifically, as it is safe for consumption and free from pesticides.
• Fresh blueberries are preferred over frozen to maintain texture and color.
• Do not overmix the batter to ensure the tea cakes remain tender and light.
• Buttermilk is essential for moisture and creates a lovely tender crumb; you can substitute with milk plus a teaspoon of lemon juice or vinegar if needed.
• These tea cakes can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.
• For a dairy-free option, substitute buttermilk with a plant-based milk mixed with vinegar and use a neutral oil.

Keywords: lavender tea cake, blueberry muffins, floral muffins, tea cakes, baked blueberry treats, lavender recipes, easy muffins