If you’re searching for a delightful treat that brings together delicate floral notes with bursts of juicy fruit, this Lavender Blueberry Tea Cakes Recipe is about to become your new sweet obsession. These tea cakes are the perfect balance of soft, moist crumb and fragrant lavender, with fresh blueberries that add just the right amount of natural sweetness and color. Ideal for a cozy afternoon tea or a charming brunch, this recipe feels like a little slice of sunshine that you can bake up in under an hour.
Ingredients You’ll Need
The magic behind these Lavender Blueberry Tea Cakes Recipe lies in its simplicity. Each ingredient plays a crucial role—from the tender crumb created by all-purpose flour and buttermilk, to the gentle floral lift provided by the dried lavender, and the juicy blueberries that bring pops of freshness and color. None of these are complicated, yet together they yield a cake that’s truly special.
- 1 cup all-purpose flour: The foundation providing structure and tenderness.
- 1/2 cup granulated sugar: Adds sweetness without overpowering the lavender’s aroma.
- 1/2 teaspoon baking powder: Helps the cakes rise to the perfect fluffy texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 1/2 cup buttermilk: Keeps the cakes moist and tender with a slight tang.
- 1/4 cup vegetable oil: Adds a subtle richness and prevents dryness.
- 1 large egg: Binds everything together for a smooth batter.
- 1 teaspoon dried culinary lavender: The star floral ingredient for that unique, aromatic punch.
- 1 cup fresh blueberries: Bursts of juicy, fresh flavor and beautiful color.
- Powdered sugar for dusting (optional): Adds a light, sweet finish that looks lovely on top.
How to Make Lavender Blueberry Tea Cakes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and greasing a 12-cup muffin tin. This step makes sure your tea cakes release easily and bake evenly into perfectly shaped treats.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This mixes the important leavening and flavor-enhancing ingredients and ensures an even distribution, so your cakes rise beautifully.
Step 3: Combine Wet Ingredients
In a separate bowl, blend the buttermilk, vegetable oil, and egg until smooth. The buttermilk adds moisture and a slight tang, while the egg and oil help create a tender crumb.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix here—gentle folding helps keep the cakes light and fluffy.
Step 5: Fold in Lavender and Blueberries
Now for the flair! Fold in the dried lavender and fresh blueberries carefully. The lavender will infuse your tea cakes with a wonderfully subtle floral aroma, while the blueberries contribute juicy bursts of sweetness.
Step 6: Fill the Muffin Tin
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This portion control helps the cakes bake evenly without spilling over.
Step 7: Bake to Perfection
Bake in your preheated oven for around 20 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will soon be filled with an irresistible scent of blueberries and lavender.
Step 8: Cool and Optional Dusting
Once baked, transfer the tea cakes to a cooling rack. When completely cooled, you can optionally dust them with powdered sugar for a dainty, sweet finish that makes them look as delightful as they taste.
How to Serve Lavender Blueberry Tea Cakes Recipe
Garnishes
Just a light dusting of powdered sugar elevates the presentation and adds a touch of sweetness. For an extra special touch, try a small sprig of fresh lavender or a few extra blueberries on the side—this will make your plates look as stunning as the flavors you’re about to enjoy.
Side Dishes
These tea cakes pair wonderfully with a hot cup of Earl Grey or chamomile tea, accentuating their delicate floral notes. For a heartier option, serve alongside lemon curd or clotted cream, which enhance the fruity and floral layers without overpowering them.
Creative Ways to Present
Why not serve these tea cakes on a rustic wooden board surrounded by fresh blueberries and sprigs of lavender for a picturesque display? Wrap them individually in parchment paper tied with twine for gifting or party favors that are sure to delight your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature for up to two days. This keeps the cakes soft and flavorful, though they’re so irresistible you might not have any leftovers!
Freezing
These tea cakes freeze beautifully. Place them in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to one month. Thaw overnight in the fridge or on the counter before serving.
Reheating
To enjoy them warm, reheat individual cakes in the microwave for about 15 seconds or pop them into a preheated oven at 300°F (150°C) for 5 to 7 minutes. Reheating brings back that freshly baked feel and enhances the lavender aroma.
FAQs
Can I use fresh lavender instead of dried in the Lavender Blueberry Tea Cakes Recipe?
Fresh lavender can be used, but be mindful to use less—about half the amount—since it tends to be more potent than dried culinary lavender. Also, make sure the fresh lavender is edible and pesticide-free.
What can I substitute if I don’t have buttermilk?
If you don’t have buttermilk on hand, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This mimics the tang and acidity of buttermilk that helps tenderize the cakes.
Are these tea cakes gluten-free?
This particular Lavender Blueberry Tea Cakes Recipe uses all-purpose flour, which contains gluten. For a gluten-free version, you could try a gluten-free baking blend, but results may vary, so some experimentation might be necessary.
How do I avoid purple spots in the cake from the blueberries?
To prevent blueberries from sinking and bleeding too much color into the batter, toss them lightly in a bit of flour before folding them in. This helps suspend them and keep the cakes looking beautifully speckled rather than patchy.
Can I double this recipe for a larger batch?
Absolutely! This recipe scales nicely. Just double all the ingredients and use two muffin tins or bake in batches. Keep an eye on the baking time, but it should remain roughly the same.
Final Thoughts
Making the Lavender Blueberry Tea Cakes Recipe is one of those joyful kitchen adventures that rewards you with fragrant, moist, and downright delicious cakes every time. Whether you’re sharing them with friends over tea or indulging in a quiet moment with a cup of coffee, these tea cakes have a way of making any day feel a little more special. Give this recipe a try—you’ll soon wonder how you ever lived without these charming treats in your baking repertoire.
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Lavender Blueberry Tea Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 tea cakes
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Delight in these charming Lavender Blueberry Tea Cakes, perfect for an elegant afternoon treat or a cozy dessert. Moist and fluffy, these cakes marry the floral notes of dried culinary lavender with juicy fresh blueberries, creating a uniquely fragrant and flavorful bite-sized snack. Easy to prepare and bake, they make a wonderful addition to any tea time or brunch spread.
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
- 1/4 cup vegetable oil
- 1 large egg
Flavorings & Add-ins
- 1 teaspoon dried culinary lavender
- 1 cup fresh blueberries
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin to prevent sticking, ensuring easy removal of the tea cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix buttermilk, vegetable oil, and the large egg until the mixture is smooth and homogenous.
- Blend Wet into Dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently but thoroughly until just combined; avoid overmixing to keep the cakes light and tender.
- Add Lavender and Blueberries: Carefully fold in the dried culinary lavender and fresh blueberries, distributing them evenly without crushing the berries.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 20 minutes or until a toothpick inserted into the center of a cake comes out clean, indicating they are fully cooked.
- Cool and Serve: Remove the tea cakes from the oven and allow them to cool on a wire rack. Once cooled, dust with powdered sugar if desired to add a touch of sweetness and a beautiful finish.
Notes
- Make sure not to overmix the batter to keep the tea cakes light and fluffy.
- Substitute fresh blueberries with frozen ones if fresh are not available; no need to thaw, just add a minute or two extra baking time.
- Use culinary-grade lavender to ensure it is safe to consume and imparts the best flavor.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Dusting with powdered sugar is optional but enhances presentation and adds a delicate sweetness.
