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Lavender Blueberry Tea Cakes

Lavender blueberry tea cakes with ground dried lavender are mixed into a tender muffin-tin batter and baked until golden. The floral aroma infuses the cakes, and plump blueberries stud every bite, finished with a light dusting of powdered sugar.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 0.67 cup granulated sugar
  • 1 cup all-purpose flour
  • 0.5 tsp salt
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 1.5 tsp dried lavender Ground before mixing.
Wet ingredients
  • 8 tbsp unsalted butter Melted and divided.
  • 0.25 cup buttermilk Room temperature.
  • 1 tsp vanilla extract
  • 2 eggs Large, room temperature.
Blueberry filling
  • 1 cup blueberries Fresh or frozen, do not thaw if frozen.
Finishing
  • powdered sugar For dusting after cooling.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Adjust the oven rack to the lower-middle position and heat the oven to 325°F (163°C), for even browning.
  2. Whisk 2 tablespoons of granulated sugar and melted unsalted butter together, then brush the mixture into a 12-cup muffin tin for a buttery base.
  3. Whisk together all-purpose flour, salt, baking powder, and baking soda in a bowl until evenly combined.
  4. Grind the dried lavender, then whisk it into buttermilk and vanilla extract in a small bowl.
  5. Beat the remaining melted unsalted butter and granulated sugar until pale and fluffy, about 1 minute, then add the eggs one at a time.
  6. Alternate adding the flour mixture and buttermilk mixture, mixing until smooth for a tender crumb.
  7. Fold in the blueberries, divide the batter among the muffin cups, and bake for 20 to 22 minutes at 325°F until the tops are lightly golden and spring back.
  8. Cool the tea cakes before dusting with powdered sugar so the coating stays soft and doesn’t melt in.

Notes

For the cleanest lavender flavor, grind the dried lavender just before mixing so the aroma stays bright. Store airtight at room temperature up to 2 days or refrigerated up to 4 days; rewarm briefly for a softer texture. Freezing: yes—freeze cooled cakes in a sealed container up to 2 months and thaw overnight in the fridge. For a dairy-light swap, use plain unsweetened non-dairy buttermilk (or mix oat milk with lemon juice) and use dairy-free butter.