Lavender Blueberry Tea Cakes Perfect for Afternoon Bliss

Indulge in Lavender Blueberry Tea Cakes that are fluffy, moist, and perfect for afternoon gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings: 12 cakes

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1.5 cups All-Purpose Flour Essential for cake structure.
0.75 cups Granulated Sugar Can substitute with coconut or brown sugar.
2 teaspoons Baking Powder Always use fresh.
0.5 teaspoon Salt Adjust if using salted butter.
0.5 cups Buttermilk Can swap with milk and lemon juice.
0.33 cups Vegetable Oil Can use melted butter for richer flavor.
1 large Egg Acts as a binder.
2 tablespoons Dried Culinary Lavender Ensure it’s culinary-grade.
1 cups Fresh Blueberries Fresh is best, but frozen can work.
1 tablespoons Powdered Sugar Optional for dusting.

Equipment

Muffin Tin
Mixing bowls
Whisk
Spatula
measuring cups
measuring spoons
Cookie scoop

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a large mixing bowl, whisk together the dry ingredients.
In a separate bowl, mix the wet ingredients until smooth.
Pour the wet mixture into the dry mixture, stirring gently.
Fold in the dried lavender and blueberries carefully.
Spoon the batter into the muffin tin.
Bake for 18-20 minutes until a toothpick comes out clean.
Let the cakes cool for about 5 minutes in the tin.
Transfer to a wire rack and cool completely before serving.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 1gCholesterol: 30mgSodium: 120mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Use only culinary-grade lavender. Mix gently to avoid dense cakes.

Tried this recipe?

Let us know how it was!