Lavender Blueberry Tea Cakes
Ingredients
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
Flavor Ingredients
- 1 teaspoon dried culinary lavender
- 1 cup fresh blueberries
Optional Finishing Touch
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the buttermilk, vegetable oil, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix - a few lumps are perfectly fine.
- Gently fold in the dried culinary lavender and fresh blueberries until evenly distributed throughout the batter.
- Spoon the batter into the prepared tin, filling each cavity about two-thirds full.
Baking
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- Always use culinary (food-grade) lavender - other varieties may not be safe to eat.
- Fresh blueberries are preferred. If using frozen, thaw completely and pat dry before using.
- Do not overmix the batter - this is the key to a light, fluffy texture.
- Serve with Earl Grey or chamomile tea, a dollop of whipped cream, or a drizzle of lemon curd.
- Store in an airtight container at room temperature for up to 3 days. Freeze (unglazed) for up to 3 months.