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Tangy Blueberry Lavender Tea Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 53 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 tea cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British-Inspired
  • Diet: Vegetarian

Description

These Tangy Blueberry Lavender Tea Cakes offer a delightful blend of floral lavender and fresh blueberry flavors with a hint of lemon zest. Soft, moist, and lightly sweetened, they make a perfect British-inspired dessert or afternoon tea treat.

Ingredients

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp dried culinary lavender (finely crushed)
  • 1 tsp lemon zest
  • 1 cup fresh or frozen blueberries (tossed in 1 tsp flour)

Wet Ingredients

  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup whole milk

For Serving

  • Powdered sugar for dusting

Instructions

  1. Preheat Oven and Prepare Molds. Preheat the oven to 350°F (175°C) and line a muffin pan or small cake molds with parchment paper or spray them with baking spray to prevent sticking.
  2. Cream Butter and Sugar. In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color.
  3. Add Eggs and Flavorings. Beat in the eggs one at a time to ensure proper incorporation, then stir in the vanilla extract, lemon zest, and whole milk, mixing until combined.
  4. Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and finely crushed culinary lavender to evenly distribute the leavening and lavender.
  5. Mix Wet and Dry Ingredients. Gradually add the dry mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can toughen the cakes.
  6. Fold in Blueberries. Gently fold the blueberries that have been lightly coated with flour into the batter to prevent them from sinking during baking.
  7. Fill Molds and Bake. Divide the batter evenly among the prepared molds. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Cool and Serve. Let the tea cakes cool slightly in the pan before removing. Dust the tops with powdered sugar just before serving to add a delicate sweetness and attractive finish.

Notes

  • Use culinary-grade dried lavender only to ensure safety and flavor suitability.
  • For an extra citrus punch, add 1 tablespoon of lemon juice to the batter.
  • These tea cakes are delicious served with lemon glaze or clotted cream for added richness.

Find it online: https://slsrecipes.com/tangy-blueberry-lavender-tea-cakes-recipe/