Description
Delightful tea cakes infused with floral lavender and juicy blueberries, perfect for afternoon tea or a light dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon dried culinary lavender
- 1 cup fresh blueberries
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and dried lavender.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
- Fold in the blueberries, being careful not to crush them.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Serve warm for an afternoon treat or light dessert!
Notes
These tea cakes can be served with whipped cream or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg