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Lavender Blueberry Tea Cakes

Lavender Blueberry Tea Cakes You'll Love for Afternoon Treats

These Lavender Blueberry Tea Cakes are a perfect blend of moist, fluffy texture with sweet bursts of blueberries, ideal for afternoon treats.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cakes
Course: Cakes
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 3/4 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 2 teaspoons Baking Powder Ensure it’s fresh for the best results.
  • 1/4 teaspoon Salt Can be omitted if following a low-sodium diet.
  • 1 cup Buttermilk Substitute with milk plus 1 teaspoon of vinegar for a quick option.
  • 1/4 cup Vegetable Oil Can be replaced with melted butter for a richer taste.
  • 1 large Egg For a vegan alternative, use a flax egg.
  • 1 tablespoon Dried Culinary Lavender Ensure it is culinary-grade for safety.
  • 1 cup Fresh Blueberries Frozen blueberries can be substituted but may alter texture.
  • Powdered Sugar Optional for dusting Adds a lovely final touch.

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • Spoon or Ice Cream Scoop

Method
 

Step-by-step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup 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.
  3. In a separate bowl, combine the buttermilk, vegetable oil, and large egg; whisk until smooth.
  4. Gently pour the wet ingredients into the dry ingredients, stirring until just combined.
  5. Fold in the dried culinary lavender and fresh blueberries into the batter.
  6. Fill each muffin compartment about two-thirds full with the batter.
  7. Bake for 18-20 minutes until a toothpick comes out clean.
  8. Cool in the tin for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Ensure to use culinary-grade lavender. Do not overmix batter to keep cakes light and fluffy.

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