If you have a soft spot for irresistibly tender treats bursting with subtle floral notes and juicy bursts of fruit, then you are going to absolutely adore this Lavender Blueberry Tea Cakes Recipe. These little cakes are the perfect marriage of fragrant lavender and fresh blueberries, wrapped up in a moist, fluffy bite-sized delight that feels both elegant and comforting. Whether you’re enjoying a sunny afternoon tea or need a charming baked good to bring to your next gathering, this recipe strikes the perfect balance of simplicity and sophistication that will have everyone asking for seconds.
Ingredients You’ll Need
Everything you need for this Lavender Blueberry Tea Cakes Recipe is straightforward, but each ingredient plays a vital role in bringing out the vibrant flavor and dreamy texture. From the tangy buttermilk that keeps the cakes tender, to the floral sparkle of dried lavender, these ingredients combine beautifully to create a truly memorable treat.
- 1 cup all-purpose flour: Provides the sturdy yet soft structure needed for perfectly tender tea cakes.
- 1/2 cup granulated sugar: Sweetens the batter just enough to balance the tartness of blueberries and keep the floral notes delicate.
- 1/2 teaspoon baking powder: Helps the cakes rise beautifully, giving them a light and airy crumb.
- 1/4 teaspoon salt: Enhances every flavor, making each bite burst with richness.
- 1/2 cup buttermilk: Brings moisture and a subtle tang, keeping the cakes soft and tender.
- 1/4 cup vegetable oil: Contributes to the moist, melt-in-your-mouth texture.
- 1 large egg: Binds the ingredients together and adds a touch of richness.
- 1 teaspoon dried culinary lavender: Adds a gentle, aromatic floral note that gives the cakes their signature personality.
- 1 cup fresh blueberries: Juicy pops of fruity sweetness that complement the lavender perfectly.
- Powdered sugar for dusting (optional): Adds a pretty finishing touch and a hint of extra sweetness.
How to Make Lavender Blueberry Tea Cakes Recipe
Step 1: Get the Oven Ready
Start by preheating your oven to 350°F (175°C) and greasing a 12-cup muffin tin. This ensures your tea cakes bake evenly and pop out easily when done—there’s nothing worse than a beautiful cake fighting its way out of the pan!
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, combine the flour, granulated sugar, baking powder, and salt. Whisking them together now means the leavening gets evenly distributed, which helps the tea cakes rise with a uniform crumb.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the buttermilk, vegetable oil, and egg until everything is smooth and creamy. This combination keeps the batter moist and lends a subtle richness that balances the floral and fruity flavors.
Step 4: Combine Wet and Dry
Pour your wet mixture into the dry bowl and stir gently until just combined. Be careful not to overmix here! You want the batter to be a bit lumpy to keep the cakes tender and light, so stop stirring as soon as the flour disappears.
Step 5: Fold in Lavender and Blueberries
Now comes the magic. Gently fold in the dried lavender and fresh blueberries. The blueberries bring bursts of juiciness in every bite, while the lavender infuses an irresistible aroma that makes these tea cakes truly special.
Step 6: Fill the Muffin Tin
Spoon the batter into your prepared muffin cups, filling each about two-thirds full. This ensures your tea cakes bake evenly without overflowing or becoming too dense.
Step 7: Bake Until Golden and Tested
Pop your muffin tin in the oven and bake for about 20 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean, and the tops are beautifully golden. The kitchen will fill with the most wonderful scent of blueberries and lavender.
Step 8: Cool and Finish
Allow your tea cakes to cool on a wire rack before dusting them lightly with powdered sugar if you like. This not only adds a lovely visual finish but also a soft sweetness that complements the natural flavors inside.
How to Serve Lavender Blueberry Tea Cakes Recipe
Garnishes
A light dusting of powdered sugar is classic and elegant. For an extra touch, sprinkle a few extra dried lavender buds on top or a handful of fresh blueberries. These little details make your tea cakes look as good as they taste.
Side Dishes
These tea cakes pair beautifully with a simple cup of Earl Grey or chamomile tea, enhancing the floral notes. Fresh fruit salad or a dollop of whipped cream on the side can also make your tea time feel like a special occasion.
Creative Ways to Present
Try serving your Lavender Blueberry Tea Cakes Recipe on a pretty tiered cake stand for a charming afternoon tea setup. Wrap a few in parchment paper tied with a ribbon for delightful handmade gifts. You can even slice them horizontally and fill them with clotted cream and extra blueberries for a mini teatime treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover tea cakes in an airtight container at room temperature for up to two days. If you want to keep them fresh longer, refrigerate for up to five days, but be sure to bring them to room temperature before serving for the best texture.
Freezing
These cakes freeze beautifully! Wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to three months, then thaw at room temperature when you’re ready to enjoy.
Reheating
To bring your tea cakes back to life, gently warm them in a 300°F oven for about 5 minutes or microwave for 15 to 20 seconds. This revives their tender crumb and refreshes those wonderful lavender and blueberry flavors.
FAQs
Can I use fresh herbs instead of dried lavender?
Dried culinary lavender is preferred because it has a more concentrated flavor and is safe for baking, but if you have fresh lavender buds, use them sparingly and make sure they are food-grade to avoid any bitterness.
What can I substitute for 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 and let it sit for 5 minutes. This homemade substitute will provide the acidity needed for tender cakes.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend. Make sure to choose one that includes xanthan gum to help maintain the cake’s structure.
Is it okay to use frozen blueberries?
Frozen blueberries can work in a pinch but may release extra moisture, leading to soggier tea cakes. If you use frozen, do not thaw them beforehand and toss them lightly in flour before folding into the batter to minimize sinking and excess juice.
How strong is the lavender flavor?
The lavender flavor is delicate and subtle, gently infusing the tea cakes with a floral aroma without overpowering the sweetness of the blueberries. It’s just enough to intrigue your taste buds and add an elegant twist.
Final Thoughts
This Lavender Blueberry Tea Cakes Recipe is one of those true kitchen treasures—easy to make, delightful to eat, and perfect for any occasion where you want to add a little charm. The interplay of fragrant lavender and juicy blueberries wrapped in tender, moist cakes will surely win a special place in your recipe collection. Give it a try, and I promise you’ll be reaching for it again and again for cozy gatherings or simple sweet moments.
Print
Lavender Blueberry Tea Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these fragrant Lavender Blueberry Tea Cakes, perfectly moist and bursting with sweet blueberries and subtle floral notes of dried lavender. These charming tea cakes are ideal for afternoon tea or a light dessert, offering a tender crumb and a dusting of powdered sugar for a touch of elegance.
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 and Add-ins
- 1 teaspoon dried culinary lavender
- 1 cup fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt, ensuring the leavening agents and salt are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, blend the buttermilk, vegetable oil, and large egg until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients, stirring gently just until combined to avoid overmixing and to keep the batter tender.
- Add Lavender and Blueberries: Carefully fold in the dried culinary lavender and fresh blueberries, distributing them evenly throughout the batter without crushing the berries.
- Fill Muffin Cups: Spoon the batter evenly 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 comes out clean, indicating the cake is cooked through.
- Cool and Serve: Remove the tea cakes from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar just before serving, if desired, for a beautiful finishing touch.
Notes
- Ensure not to overmix the batter to keep the tea cakes light and fluffy.
- Use fresh blueberries for the best flavor and texture; frozen berries may add extra moisture.
- Dried culinary lavender should be food-grade and used sparingly to avoid an overpowering flavor.
- For a dairy-free option, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
- These tea cakes are best eaten within 2 days but can be stored in an airtight container for up to 3 days.
