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Lavender Blueberry Tea Cakes

Lavender Blueberry Tea Cakes for a Cozy Afternoon Treat

Delightful Lavender Blueberry Tea Cakes embody a unique flavor, making them perfect for a cozy afternoon treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup All-Purpose Flour provides the structure for a tender crumb.
  • 1/2 cup Granulated Sugar adds the perfect level of sweetness.
  • 1/2 teaspoon Baking Powder acts as a leavening agent.
  • 1/4 teaspoon Salt enhances the overall flavor.
  • 1/2 cup Buttermilk ensures moisture and a fluffy texture.
  • 1/4 cup Vegetable Oil keeps the cakes soft.
  • 1 Large Egg binds the mixture together.
  • 1 teaspoon Dried Culinary Lavender essential for floral flavor.
  • 1 cup Fresh Blueberries adds bursts of juiciness.
For the Optional Dusting
  • 1 cup Powdered Sugar adds sweetness and aesthetic touch.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Preparation
  1. Start by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing it lightly with vegetable oil or placing paper liners in each compartment.
  2. In a large mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk them together until evenly mixed.
  3. In a separate bowl, whisk together 1/2 cup of buttermilk, 1/4 cup of vegetable oil, and 1 large egg until smooth.
  4. Pour the wet ingredients into the dry mixture, stirring gently with a spatula until just combined.
  5. Gently fold in 1 teaspoon of dried culinary lavender and 1 cup of fresh blueberries into the batter.
  6. Fill each compartment of the muffin tin about two-thirds full with the batter and tap gently to remove air bubbles.
  7. Bake for 18-20 minutes, checking for doneness at the 18-minute mark by inserting a toothpick; it should come out clean.
  8. Once baked, let the cakes cool in the muffin tin for about 5 minutes before transferring them to a wire rack. Dust with powdered sugar if desired before serving.

Nutrition

Serving: 1cakeCalories: 160kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 2IUCalcium: 60mgIron: 0.5mg

Notes

Use culinary lavender for safe consumption, and don’t overmix the batter for a fluffy texture.

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