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Lavender Blueberry Tea Cakes

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Delicate tea cakes that combine sweet, floral lavender with fresh blueberries, perfect for tea time or a simple dessert.

Ingredients

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  • 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

  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, cream the butter, then add the eggs and vanilla extract until smooth.
  4. Gradually mix in the dry ingredients and buttermilk.
  5. Fold in the blueberries and lavender.
  6. Fill the muffin tin with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
  7. 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

Find it online: https://recypez.com/lavender-blueberry-tea-cakes/

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