Go Back

Lavender Blueberry Tea Cakes

Lavender blueberry tea cakes baked to a soft, buttery crumb with juicy blueberries and a subtle floral lavender note. Finished with a glossy honey glaze brushed over cooled cakes.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp dried culinary lavender, ground Use a light hand—lavender blooms strongly.
  • 1 cup fresh blueberries Toss with a little flour before folding in to reduce sinking.
Wet ingredients
  • 3 eggs
  • 0.5 cup butter, softened
  • 1 cup buttermilk
  • 0.25 cup honey Warm slightly to make brushing easy.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and prepare a muffin tin or mini loaf pans.
  2. Set the pans aside so the batter can be portioned right after mixing.
Cream butter and sugar
  1. Cream the butter and sugar until fluffy, then beat in the eggs until smooth.
Build the batter
  1. Alternate adding the flour, baking powder, and buttermilk into the batter, mixing until smooth.
Add lavender and blueberries
  1. Stir in the ground lavender until evenly distributed.
  2. Gently fold in the blueberries, taking care not to overmix.
Bake
  1. Divide the batter among the pans and bake for 20–25 minutes, until golden and a toothpick comes out clean.
  2. Remove from the oven and let the tea cakes cool before glazing.
Glaze with honey
  1. Warm the honey slightly and brush it over the cooled tea cakes.

Notes

For the best lavender flavor, ground dried culinary lavender finely and measure carefully—too much can turn bitter. To help blueberries stay suspended, toss fresh blueberries with a spoonful of flour before folding. Store covered in the refrigerator up to 3 days; freezer: yes, freeze unfrosted or after fully set for up to 2 months and thaw overnight in the fridge. For a lighter option, swap half the butter for an equal amount of neutral oil or use a plant-based butter with similar fat content.