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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/lavender-blueberry-tea-cakes-recipe/