Description
Irresistible Lavender-Blueberry Tea Cakes
Ingredients
Scale
- 1 cup all-purpose flour (spoon and level for accuracy)
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (room temperature)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup milk (whole or 2% for richer crumb)
- 1 tablespoon dried lavender (culinary grade)
- 1 cup fresh blueberries (tossed in a teaspoon of flour to reduce sinking)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a muffin tin or use paper liners.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, cream the softened butter until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Add the dry ingredients in three additions, alternating with the milk, mixing just until combined.
- Gently fold in the dried lavender and the coated fresh blueberries to avoid bursting the berries.
- Divide batter evenly among muffin cups, filling about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven, let cool in the pan for 5 minutes, then transfer to a rack to cool completely before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tea cake
- Calories: 180
- Fat: 7g
- Carbohydrates: 24g
- Protein: 3g
Keywords: Lavender Blueberry Tea Cakes