Dessert

Lavender Blueberry Tea Cakes Recipe

Byreem everly February 17, 2026February 17, 2026

Introduction

These Lavender Blueberry Tea Cakes are a delicate and fragrant treat perfect for afternoon tea or a light dessert. Infused with the subtle floral notes of lavender and bursting with fresh blueberries, they are both charming and delicious.

The image shows six heart-shaped mini cakes with a light golden brown base layer that looks soft and moist. On top of the base, there is a thick layer of pale purple creamy icing that covers the entire surface of each cake. Small dark blueberries are gently pressed into the purple layer, adding texture and color contrast. The cakes are placed on a white plate with delicate patterns, set on a white marbled textured surface. The overall look is neat and inviting, with the purple and blue tones standing out against the warm golden base. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 teaspoon dried culinary lavender
1 cup fresh blueberries
Powdered sugar for dusting (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Step 3: In another bowl, mix the buttermilk, vegetable oil, and egg until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently. Be careful not to overmix—it’s okay if a few lumps remain.
Step 5: Gently fold in the dried lavender and fresh blueberries, making sure they’re evenly distributed throughout the batter.
Step 6: Spoon the batter into the prepared muffin tin, filling each compartment about two-thirds full.
Step 7: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Let the tea cakes cool in the tin for about 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving if desired.

Tips & Variations

Use culinary-grade dried lavender to ensure it is safe for eating and adds the best flavor.
Fresh blueberries work best for texture and taste, but frozen blueberries can be used if thawed and drained.
For extra flavor, add a teaspoon of lemon zest to the batter.
Try replacing half the all-purpose flour with whole wheat flour for a nuttier taste and more fiber.

Storage

Store the tea cakes in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped individually in plastic wrap and place in a freezer-safe bag for up to 1 month. To reheat, thaw at room temperature and warm briefly in a low oven or microwave.

How to Serve

The image shows six small heart-shaped cakes arranged neatly on a white plate with a detailed edge. Each cake has three layers: a bottom layer of light golden brown cake, a middle layer of a slightly darker brown, and a top layer of smooth purple icing with fresh blueberries embedded into it. The icing has a shiny texture and the blueberries add a pop of dark blue color. The plate is placed on a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but make sure to thaw and drain them well before folding into the batter to avoid extra moisture that can affect texture.