Lavender Blueberry Tea Cakes
Delightful tea cakes infused with fragrant lavender and bursting with fresh blueberries, perfect for cozy brunches or afternoon teas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 tea cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup fresh blueberries
- 1 tablespoon dried lavender
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Mix together the flour, baking powder, and salt.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Combine the flour mixture with the butter mixture, alternating with the milk until just combined.
- Fold in the fresh blueberries and dried lavender gently.
- Divide the batter into the greased muffin tin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in the muffin tin for a few minutes before transferring to a wire rack.
Notes
These cakes are delightful with a dusting of powdered sugar or a simple glaze. Best served with tea or lemonade.
Nutrition
- Serving Size: 1 tea cake
- Calories: 150
- Sugar: 9g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/lavender-blueberry-tea-cakes/