Can I use frozen blueberries for this recipe?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. This will prevent them from bleeding and changing the color of your cake batter. Just fold them in gently.

How do I know when the tea cakes are done baking?

You can check if the tea cakes are done by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready. Remember, overbaking can make them dry.

What can I substitute for dried lavender?

If you do not have dried lavender, you can substitute with lemon zest for a different but equally aromatic flavor. Just be sure to adjust the quantity according to your taste.

How should I store Lavender Blueberry Tea Cakes?

Store the cooled tea cakes in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating them, but enjoy them freshly baked for the best flavor.

Can I make this recipe gluten-free?

Absolutely! You can substitute all-purpose flour with almond flour or a gluten-free flour blend. However, be mindful of the ratios, as gluten-free flours may absorb liquids differently.

Easy Lavender Blueberry Tea Cakes

Ingredients

Scale

1 cup softened unsalted butter
3 large eggs
2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
1/2 cup milk
2 tbsp dried lavender
1 cup fresh blueberries
Powdered sugar for dusting (optional)

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Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin.
Combine the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
Cream the softened butter in another bowl, then beat in the eggs one at a time, followed by the vanilla extract and milk.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the dried lavender and blueberries gently.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool slightly before removing from the muffin tin, and dust with powdered sugar if desired. Serve warm or at room temperature.

Notes

Use quality dried lavender for the best flavor. Store in an airtight container for up to 3 days.

Author: robert-thompson
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cake
Calories: 150
Sugar: 18g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 30mg