Lavender Blueberry Tea Cakes
Discover how to make Lavender Blueberry Tea Cakes. A delicious recipe with detailed instructions.
20
Prep Time
25
Cook Time
45
Total Time
6
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 muffin tin with paper liners or grease well with butter.
Step 2
2. In a small bowl, combine the dried lavender with the buttermilk. Let it 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 buttermilk-lavender mixture with the vegetable oil, egg, and vanilla extract until smooth.
Step 5
5. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Small lumps are fine; do not overmix.
Step 6
6. Gently fold in the blueberries, being careful not to crush them.
Step 7
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 8
8. Bake for 22-25 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 before transferring to a wire rack to cool completely.
Step 10
10. Once cooled, dust with powdered sugar if desired.
You Must Know
- ✓Use culinary-grade lavender specifically meant for cooking to ensure food safety and proper flavor
- ✓Don't overmix the batter as this can make the tea cakes tough rather than tender
- ✓For even distribution of blueberries, toss them in a tablespoon of flour before folding into the batter
Chef's Notes
Use culinary-grade lavender specifically meant for cooking to ensure food safety and proper flavor
Don't overmix the batter as this can make the tea cakes tough rather than tender
For even distribution of blueberries, toss them in a tablespoon of flour before folding into the batter
Serving Suggestions
Serve these tea cakes slightly warm with a cup of Earl Grey or chamomile tea. They're perfect for afternoon tea parties, brunch gatherings, or as a light dessert with a dollop of whipped cream and extra fresh berries.
Nutritional Info (Per Serving)
245
Calories
3g
Protein
34g
Carbs
11g
Fat
Tags
Lily
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More Dessert Recipes
Lavender Blueberry Tea Cakes
Discover how to make Lavender Blueberry Tea Cakes. A delicious recipe with detailed instructions.
Ingredients (11)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners or grease well with butter.
- In a small bowl, combine the dried lavender with the buttermilk. Let it 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 buttermilk-lavender mixture with the vegetable oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Small lumps are fine; do not overmix.
- Gently fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 22-25 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 before transferring to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired.
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