Go Back

Lavender Blueberry Tea Cakes

Lavender blueberry tea cakes made in a slow cooker for tender, moist crumb with a gently crisp top. Floral dried culinary lavender and fresh blueberries are folded into a buttery batter, then finished with crunchy streusel.
Print Recipe Pin Recipe
Prep Time 3 hours 15 minutes
Cook Time 3 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup flour
  • 1 tsp baking powder
  • 0.333 cup streusel topping Use your provided mix (flour, butter, sugar, oats).
Sweet base and flavor
  • 0.75 cup sugar
  • 0.5 cup butter Softened.
  • 1 eggs 2 eggs total.
  • 0.5 cup milk
  • 1 tsp dried culinary lavender Crush buds finely so the flavor is fragrant, not overpowering.
Blueberry layer
  • 1 cup fresh blueberries

Equipment

  • 1 slow cooker

Method
 

Make the batter
  1. In a large bowl, cream the butter and sugar together until fluffy.
  2. Beat in the eggs, then mix in the milk.
  3. Fold in the flour, baking powder, and crushed dried culinary lavender until just combined.
  4. Gently fold in the fresh blueberries.
Cook in the slow cooker
  1. Line a greased slow cooker insert with parchment and pour in the batter.
  2. Sprinkle the streusel topping evenly over the batter.
  3. Cover and cook on low for 2.5-3 hours until a toothpick comes out clean, with the tops turning just crisp.

Notes

Crush the dried culinary lavender buds finely so the flavor is fragrant, not overpowering. Refrigerate leftover lavender blueberry tea cakes in an airtight container for up to 3 days; rewarm briefly for best texture. Freezing is yes—freeze cooled cakes in a sealed container up to 2 months and thaw overnight. For a dairy-light option, replace the butter with a plant-based butter stick and use unsweetened plant milk in the same amount.