If you’re looking for a cozy loaf that’s just a little whimsical and beautifully unique, this butterfly pea flower cake might be the one. It’s soft, lightly sweet, and swirled with dreamy shades of blue and purple, all thanks to butterfly pea powder, a natural ingredient that feels like a little bit of kitchen magic.

In case you haven’t heard of it before, butterfly pea powder comes from dried butterfly pea flowers, bright blue blossoms that grow in Southeast Asia and are often used in tea. The powder is made by grinding the dried petals into a fine, vibrant blue powder. What’s special about it (besides the color) is how it reacts to acidity. Add a little lemon juice, and the blue shifts to violet or even pink, like a watercolor in real time.

Flavor-wise, it’s super subtle. It won’t overpower your recipe, it just adds a very light, earthy note, kind of like a soft green tea but without the bitterness. That makes it perfect for baking, especially in cakes where you want the main flavor to come from vanilla, almond, or citrus.

Serve it with tea, tuck a slice into a lunch basket, or save it for a slow afternoon by the window. It’s just the right kind of pretty.

It’s the kind of bake that feels right at home in a quiet kitchen, served with a cup of tea and a few minutes of peace.

I mixed the powder with a little water and lemon juice to deepen the color, then swirled it into the batter before baking. You don’t have to be precise with it, just spoon it in and give it a quick swirl with a knife. That’s it. I added a glaze too, but it’s totally optional.

If you like bakes that are easy but still feel a little special, you’ll love this. It’s the kind of thing I’d make again for a quiet afternoon or a tea party. Let me know if you try it, I’d love to see how yours turns out.

The Texture

This loaf has a tender crumb, thanks to a mix of all-purpose and almond flour. The almond flour gives it that homespun feel, slightly rustic, moist, and subtly nutty. It’s the kind of cake that feels right at home on a linen-draped table next to a teacup and an open window.

The Swirl

To create the color, I mix butterfly pea powder with warm water to form a smooth, richly pigmented paste. A tiny splash of lemon juice shifts it toward violet (science meets baking!) and creates even more visual depth when swirled into the batter.

I recommend adding the swirl in layers, batter, then swirl, then batter again, so the colors ripple through every slice. Use a butter knife to gently drag through the batter in loose figure eights. Don’t overthink it; it’s meant to look like something wild and beautiful.

Optional Glaze

You can leave it plain, but I often top it with a simple glaze made from powdered sugar and milk. A bit of butterfly pea powder in the glaze gives it a marbled finish that looks like it belongs in a fairytale. Add a single edible flower on top, and it’s ready for the cottagecore tea party of your dreams.

Serving Ideas

This loaf is a quiet showstopper. Serve it with a cup of chamomile tea, curl up with a book, or share it with a friend over a slow morning brunch. It’s the kind of recipe that makes you feel like you’ve slowed time just a little.

Ingredients:

For the butterfly pea swirl:

• 1 to 1½ tsp butterfly pea flower powder
• 1–2 tbsp warm water (or milk, for extra richness)
• ½ tsp lemon juice (optional – for purple swirls)

For the loaf:

• 1 ½ cups all-purpose flour
• ½ cup almond flour (for a cozy, rustic crumb)
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar (or use coconut sugar for a warmer tone)
• 2 large eggs
• 1 tsp vanilla extract
• ¼ tsp almond extract
• ½ cup whole milk or buttermilk

Optional glaze:

• ¾ cup powdered sugar
• 1–2 tbsp milk
• ¼ tsp butterfly pea powder + a drop of lemon juice (for a marbled glaze effect)

Instructions:

1. Prepare butterfly pea paste
   In a small bowl, mix the butterfly pea powder with warm water until smooth. Stir in lemon juice if you want hints of purple. Set aside.
2. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease.
3. Mix dry ingredients
   In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
4. Cream butter & sugar
   In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time. Stir in vanilla and almond extract.
5. Combine
   Add the dry ingredients to the wet in 2–3 additions, alternating with the milk. Stir gently until just combined—don’t overmix.
6. Layer and swirl
   Pour half the batter into the pan. Spoon small amounts of the butterfly pea paste over the batter and swirl with a knife or skewer. Repeat with the remaining batter and more swirl on top.
7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
8. Optional glaze
   Whisk together powdered sugar and milk. Divide if you’d like to tint part with butterfly pea powder and a drop of lemon juice. Drizzle and swirl over the cooled loaf.

Tips:

• For more dramatic swirls, layer and swirl the batter in thin ribbons.
• You can also fold a bit of butterfly pea paste directly into some batter for a two-tone marbled effect.
• Store the loaf at room temperature for 2 days or refrigerate for up to 5 days.

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