Lavender Blueberry Tea Cakes (Printable)

Mini cakes infused with lavender and bursting with blueberries, ideal for a light sweet treat.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1 tbsp 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 tsp 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 tbsp flour for tossing blueberries

→ Optional Glaze

14 - 1/2 cup powdered sugar
15 - 2-3 tsp lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and chopped lavender until well combined.
03 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
05 - Combine whole milk and sour cream in a small bowl, stirring until smooth.
06 - Add flour mixture to the butter mixture in three additions, alternating with the milk and sour cream mixture. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
07 - Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold into the batter.
08 - Divide batter evenly among prepared muffin cups, filling each about two-thirds full.
09 - Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
10 - Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
11 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cakes just before serving.

# Expert Suggestions:

01 -
  • The lavender adds an elegant floral whisper without overwhelming the palate
  • These mini cakes are impossibly moist thanks to the sour cream in the batter
  • They come together in under an hour but taste like something from a French patisserie
02 -
  • Culinary lavender is essential, regular lavender from craft stores will make your cakes taste like soap
  • Overmixing the batter once flour is added will make these tough, stop as soon as you dont see dry streaks
  • Frozen blueberries work perfectly but do not thaw them or theyll turn the batter purple and make the cakes soggy
03 -
  • Chop the lavender finely with a knife rather than a food processor, you want small pieces that distribute evenly
  • Let the batter rest for 10 minutes before baking, this gives the lavender time to infuse the batter
  • Room temperature ingredients are non negotiable here, they create the emulsion that makes these cakes tender

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