Print

Irresistible Lavender Blueberry Tea Cakes to Savor

Lavender Blueberry Tea Cakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicate muffin-style tea cakes infused with floral lavender and bursting with juicy blueberries, perfect for brunch or afternoon tea.

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

  1. Preheat oven to 350°F (175°C). Grease and flour a muffin tin or use paper liners.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, cream the softened butter until light and fluffy, about 2–3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Add the dry ingredients in three additions, alternating with the milk, mixing just until combined.
  6. Gently fold in the dried lavender and the coated fresh blueberries to avoid bursting the berries.
  7. Divide batter evenly among muffin cups, filling about two-thirds full.
  8. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from oven, let cool in the pan for 5 minutes, then transfer to a rack to cool completely before serving.

Notes

    Nutrition

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

    ×