Why Make This Recipe
Lavender Blueberry Tea Cakes are a delightful treat that combines the sweet and slightly floral flavors of lavender with the juicy burst of fresh blueberries. These little cakes are perfect for afternoon tea, brunch, or as a simple dessert. Each bite is soft and moist, making them irresistible. The recipe is easy to follow, and you can whip up a batch in no time, impressing your family and friends with your baking skills.
How to Make Lavender Blueberry Tea Cakes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 cup fresh blueberries
- 1 tablespoon dried lavender buds
Directions:
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream the butter, then add the eggs and vanilla extract until smooth.
- Gradually mix in the dry ingredients and buttermilk.
- Fold in the blueberries and lavender.
- Fill the muffin tin with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
How to Serve Lavender Blueberry Tea Cakes
To serve Lavender Blueberry Tea Cakes, you can enjoy them warm or at room temperature. They are delicious by themselves, but you can also pair them with a cup of tea or coffee. A light dusting of powdered sugar on top can add a nice touch for presentation.
How to Store Lavender Blueberry Tea Cakes
Store any leftover tea cakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for a longer time, you can refrigerate them for about a week. You can also freeze the cakes by wrapping them tightly in plastic wrap and placing them in a freezer bag. They can be stored in the freezer for up to 3 months.
Tips to Make Lavender Blueberry Tea Cakes
- Make sure the butter is softened to room temperature for easier mixing.
- Gently fold the blueberries and lavender into the batter to avoid smashing the berries.
- For extra flavor, you can use honey instead of sugar or add lemon zest to the batter.
Variation
You can experiment with this recipe by substituting blueberries with other fruits like raspberries or blackberries. Additionally, feel free to adjust the amount of lavender to suit your taste.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw them and drain excess moisture before adding them to the batter.
2. What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1/4 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
3. How do I know when the tea cakes are done baking?
You can check if the tea cakes are done by inserting a toothpick in the center. If it comes out clean or with a few crumbs, they are ready to take out of the oven.
Lavender Blueberry Tea Cakes
Delicate tea cakes that combine sweet, floral lavender with fresh blueberries, perfect for tea time or a simple dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 cup fresh blueberries
- 1 tablespoon dried lavender buds
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream the butter, then add the eggs and vanilla extract until smooth.
- Gradually mix in the dry ingredients and buttermilk.
- Fold in the blueberries and lavender.
- Fill the muffin tin with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
Store leftovers in an airtight container for up to 3 days or refrigerate for about a week. Wrap tightly to freeze for up to 3 months. Dust with powdered sugar for presentation.
Nutrition
- Serving Size: 1 tea cake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
