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Lavender Blueberry Tea Cakes

Delightful and aromatic tea cakes infused with lavender and fresh blueberries, perfect for afternoon tea or a cozy treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

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 Essential for moisture and texture.
  • 1/4 cup vegetable oil
  • 1 large egg
Flavor Ingredients
  • 1 teaspoon dried culinary lavender Use culinary lavender for safety.
  • 1 cup fresh blueberries Fresh is preferable to frozen.
Finishing Touch
  • Powdered sugar for dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, mix the buttermilk, vegetable oil, and egg until smooth.
  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. Gently fold in the dried lavender and fresh blueberries, ensuring they’re evenly distributed throughout the batter.
  6. Spoon the batter into the prepared muffin tin, filling each compartment about two-thirds full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  2. Let cool in the tin for about 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving if desired.

Notes

Serve with Earl Grey or chamomile tea, a light fruit salad, or whipped cream. A drizzle of lemon curd complements the floral notes.