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
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 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.
