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Lavender Blueberry Tea Cakes

Irresistible Lavender Blueberry Tea Cakes for Sweet Moments

Delightful Lavender Blueberry Tea Cakes capture the essence of spring with floral lavender and juicy blueberries.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Whole wheat can be used for a denser treat.
  • 1 cup granulated sugar Coconut sugar is a lower glycemic substitute.
  • 2 teaspoons baking powder Ensure it's fresh for the best rise.
  • 0.5 teaspoon salt Omit cautiously if needing low-sodium.
  • 1 cup buttermilk Greek yogurt or milk with vinegar works in a pinch.
  • 0.33 cup vegetable oil Using melted butter gives a richer taste.
  • 1 large egg A flax egg can provide a vegan alternative.
  • 1 tablespoon dried culinary lavender Ensure it's culinary-grade for safety.
  • 1 cup fresh blueberries Substitute frozen if needed, though texture may vary.
  • powdered sugar Optional for dusting for a sweet finish.

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until combined.
  3. In another bowl, whisk buttermilk, vegetable oil, and egg until smooth.
  4. Gently fold the wet ingredients into the dry mixture until just combined.
  5. Carefully fold in dried culinary lavender and fresh blueberries into the batter.
  6. Spoon the batter into the muffin tin, filling each compartment about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack and dust with powdered sugar if desired.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

These cakes can be stored in an airtight container for up to three days or frozen for later enjoyment.

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