Description
Delicate, floral-scented tea cakes bursting with juicy blueberries and a tender, moist crumb. Perfect for afternoon tea or a special breakfast treat.
Ingredients
Scale
- 2 cups (250g) all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon dried culinary lavender buds, lightly crushed
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180ml) whole milk
- 1 cup (150g) fresh blueberries, tossed in 1 tablespoon flour
Instructions
- Preheat oven to 350°F (175°C). Grease muffin tin or line with cupcake liners.
- Sift together flour, baking powder, salt, and lavender buds.
- Wash and dry blueberries, toss gently in 1 tablespoon flour.
- Cream softened butter and sugar until pale and fluffy using an electric mixer or hand whisk.
- Beat in eggs one at a time, then add vanilla extract.
- Alternately add dry ingredients and milk to butter mixture, starting and ending with dry ingredients. Fold gently after each addition.
- Fold in floured blueberries carefully to avoid breaking them.
- Divide batter evenly into muffin cups, filling about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean and tops are golden.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
Use culinary-grade lavender and crush buds lightly to release aroma. Do not overmix batter to avoid dense cakes. Toss blueberries in flour to prevent sinking. Room temperature ingredients blend better. Oven temperatures vary; use an oven thermometer for best results. Store in airtight container up to 2 days at room temperature or 4 days refrigerated. Reheat in oven or microwave. Avoid freezing to maintain crumb texture.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 tea cake
- Calories: 210
- Sugar: 13
- Sodium: 130
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: lavender, blueberry, tea cakes, moist crumb, floral, easy baking, breakfast, snack