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
Scale
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.
