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Lavender Blueberry Tea Cakes

Lavender Blueberry Tea Cakes for a Cozy Afternoon Treat

Lavender Blueberry Tea Cakes are a delightful treat perfect for cozy afternoons or brunch gatherings, combining floral notes with juicy blueberries.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: Baking
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Feel free to swap with whole wheat flour for a healthier twist.
  • 1 cup Granulated Sugar Brown sugar offers a deeper flavor if you want to mix it up.
  • 2 teaspoons Baking Powder Leavens the cake for a light and fluffy texture.
  • 1/2 teaspoon Salt You can omit if you're following a salt-free diet.
  • 1 cup Buttermilk Substitute with plain yogurt or a milk-vinegar mix if needed.
  • 1/2 cup Vegetable Oil Melted butter or coconut oil can also work wonderfully.
  • 1 large Egg For a vegan option, consider using flaxseed meal mixed with water.
  • 2 tablespoons Dried Culinary Lavender Always opt for culinary-grade to keep it safe.
  • 1 cup Fresh Blueberries You could switch with chopped strawberries or raspberries for a fun twist.
  • Powdered Sugar Optional for dusting Adding that fancy finishing touch to your delightful treats.

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly blended.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, and the large egg until smooth.
  4. Pour the wet mixture into the bowl with dry ingredients and gently fold together until just combined.
  5. Carefully fold in the dried lavender and fresh blueberries until evenly distributed.
  6. Spoon the batter into muffin cups, filling each about two-thirds full to allow space for rising.
  7. Bake for 18-20 minutes until golden; a toothpick inserted should come out clean.
  8. Let the cakes cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Always use culinary-grade lavender for safety and best flavor. Store cakes in an airtight container at room temperature for up to 3 days.

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