Lavender Blueberry Tea Cakes (Print)
Mini cakes blending fragrant lavender and juicy blueberries, perfect for a light teatime delight.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 tablespoon dried culinary lavender, finely chopped
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract
10 - 1/2 cup whole milk
11 - 1/4 cup sour cream
→ Add-ins
12 - 1 cup fresh or frozen blueberries
13 - 1 tablespoon flour for tossing blueberries
→ Optional Glaze
14 - 1/2 cup powdered sugar
15 - 2-3 teaspoons lemon juice
# How to Make:
01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with cupcake liners.
02 - Whisk together flour, baking powder, baking soda, salt, and chopped lavender in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract.
05 - Mix milk and sour cream together in a small bowl.
06 - Add flour mixture to butter mixture in three additions, alternating with milk mixture, beginning and ending with flour. Mix until just combined.
07 - Toss blueberries with 1 tablespoon flour, then gently fold into batter.
08 - Divide batter evenly among prepared muffin cups, filling each about 2/3 full.
09 - Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
10 - Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
11 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cakes.
# Expert Advice:
01 -
- The way lavender perfume fills your kitchen while these bake feels like a spa day you can eat
- Fresh blueberries burst in every bite, keeping each cake impossibly moist
- They come together faster than you can brew a pot of tea
02 -
- Only buy lavender marked culinary grade or your cakes will taste like soap
- Over-mixing after adding flour makes tough cakes, so stop as soon as you see no dry flour
- The glaze should be thick but pourable, add juice one teaspoon at a time
03 -
- Rub the lavender between your fingers before measuring to wake up the oils
- Room temperature ingredients prevent the batter from curdling