Lavender Blueberry Tea Cakes
Discover how to make Lavender Blueberry Tea Cakes. A delicious recipe with detailed instructions.
15
Prep Time
20
Cook Time
35
Total Time
8
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Lavender Blueberry Tea Cakes. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with 8 paper liners, leaving the remaining cups empty.
Step 2
2. In a small bowl, combine the dried lavender buds with the buttermilk and let steep for 5 minutes while you prepare the other ingredients.
Step 3
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Step 4
4. In a separate bowl, whisk the egg until frothy, then add the vegetable oil, vanilla extract, and the lavender-infused buttermilk (strain out the lavender buds if desired).
Step 5
5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix - a few small lumps are fine.
Step 6
6. Gently fold in the fresh blueberries, being careful not to crush them.
Step 7
7. Divide the batter evenly among the 8 prepared muffin cups, filling each about 3/4 full.
Step 8
8. Bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Step 9
9. Allow the tea cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 10
10. Dust with powdered sugar before serving if desired.
You Must Know
- ✓Use culinary-grade lavender specifically labeled for cooking, as other varieties may contain pesticides
- ✓For the best texture, ensure your buttermilk and egg are at room temperature before mixing
- ✓Toss blueberries with a tablespoon of flour before folding into the batter to prevent them from sinking to the bottom
Chef's Notes
Use culinary-grade lavender specifically labeled for cooking, as other varieties may contain pesticides
For the best texture, ensure your buttermilk and egg are at room temperature before mixing
Toss blueberries with a tablespoon of flour before folding into the batter to prevent them from sinking to the bottom
Serving Suggestions
These tea cakes are perfect alongside a cup of Earl Grey or chamomile tea for an elegant afternoon treat. Serve them slightly warm with a dollop of lemon curd or vanilla ice cream for dessert. They're also wonderful for brunch alongside fresh fruit and yogurt.
Nutritional Info (Per Serving)
210
Calories
3g
Protein
31g
Carbs
9g
Fat
Tags
Lily
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More Desserts Recipes
Lavender Blueberry Tea Cakes
Discover how to make Lavender Blueberry Tea Cakes. A delicious recipe with detailed instructions.
Ingredients (10)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with 8 paper liners, leaving the remaining cups empty.
- In a small bowl, combine the dried lavender buds with the buttermilk and let steep for 5 minutes while you prepare the other ingredients.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk the egg until frothy, then add the vegetable oil, vanilla extract, and the lavender-infused buttermilk (strain out the lavender buds if desired).
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix - a few small lumps are fine.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Divide the batter evenly among the 8 prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Allow the tea cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
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