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Lavender Blueberry Tea Cakes

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Delicate lavender blueberry tea cakes with a light floral aroma and bursts of juicy berries. Perfect for an elegant snack or afternoon tea.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon dried culinary lavender
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 tablespoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C) and grease a muffin or mini cake pan.
  2. Cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, salt, and dried lavender.
  5. Gradually add dry ingredients to the wet mixture, alternating with milk, until just combined.
  6. Fold in blueberries and lemon zest gently.
  7. Divide batter evenly into prepared pan.
  8. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
  9. Allow cakes to cool before serving.

Notes

  • Use culinary-grade lavender to avoid bitterness.
  • Frozen blueberries can be used; do not thaw before adding.
  • Store in an airtight container at room temperature for up to 2 days.
  • Dust with powdered sugar or add a light glaze for extra sweetness.

Nutrition

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