Description
Delightful Lavender Blueberry Tea Cakes that harmonize the floral notes of lavender with juicy blueberries, perfect for afternoon gatherings or cozy days at home.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 tablespoon dried lavender
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Cream together the softened butter and sugar in a mixing bowl until fluffy.
- Beat in the eggs one at a time, blending well before adding the next.
- Stir in the milk and vanilla extract until fully combined.
- Whisk together the flour, baking powder, dried lavender, and pinch of salt in a separate bowl.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined.
- Fold in the fresh blueberries gently to avoid breaking them.
- Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, ensure butter is at room temperature before creaming. Use fresh, dry blueberries and avoid over-mixing the dough to maintain a fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tea cake
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: lavender, blueberry, tea cakes, dessert, baking