Earl Grey Blueberry Lemon Cake

Earl Grey Blueberry Lemon Cake is an elegant, fragrant dessert that perfectly blends floral tea notes with bright citrus and juicy blueberries. This soft, moist cake is infused with steeped Earl Grey tea, layered with bursts of fresh berries, and topped with a zesty lemon glaze. It’s a refined treat that’s ideal for brunches, afternoon tea, or any occasion where you want to impress with minimal effort.

Why You’ll Love This Recipe

This cake combines sophistication and comfort in every slice. The Earl Grey adds a subtle bergamot aroma that pairs beautifully with lemon’s tangy brightness and the natural sweetness of blueberries. It’s tender, moist, and not overly sweet—perfect with a cup of tea or coffee. Whether you’re a tea lover or just looking for a unique cake to share, this recipe stands out from the usual.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour
• Baking powder
• Salt
• Earl Grey tea (loose leaf or bagged)
• Whole milk or dairy-free milk
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Lemon zest
• Fresh or frozen blueberries (tossed in flour to prevent sinking)

For the lemon glaze:

• Powdered sugar
• Fresh lemon juice
• Lemon zest (optional for extra zing)

directions

1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan or round cake tin with parchment paper.
2. Heat milk in a small saucepan until just steaming. Add Earl Grey tea and steep for 10–15 minutes. Strain and let cool.
3. In a bowl, whisk together flour, baking powder, and salt. Set aside.
4. In a large mixing bowl, cream butter and sugar until light and fluffy.
5. Add eggs one at a time, then mix in vanilla extract and lemon zest.
6. Alternate adding the flour mixture and cooled tea-infused milk, starting and ending with flour. Mix until just combined.
7. Gently fold in the floured blueberries.
8. Pour batter into the prepared pan and smooth the top.
9. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
10. Let cool for 10–15 minutes in the pan before transferring to a wire rack to cool completely.
11. Mix powdered sugar with lemon juice to form a glaze. Drizzle over the cooled cake and garnish with lemon zest if desired.

Servings and timing

Serves: 8–10
Prep time: 20 minutes
Steeping time: 15 minutes
Bake time: 45–55 minutes
Cooling + glazing time: 30 minutes
Total time: approx. 1 hour 50 minutes

Variations

• Use lavender Earl Grey for a floral twist.
• Substitute blackberries or raspberries for blueberries.
• Add a touch of almond extract to enhance the cake’s flavor.
• Top with candied lemon slices or edible flowers for a decorative touch.
• Make it dairy-free by using plant-based butter and milk.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To serve warm, microwave individual slices for about 10–15 seconds. You can also freeze the cake (unglazed) for up to 2 months. Thaw and glaze before serving.

FAQs

What kind of Earl Grey tea should I use?

Any good-quality Earl Grey tea works, but loose leaf tends to have a more pronounced flavor. Choose one with real bergamot oil for the best taste.

Can I use frozen blueberries?

Yes, just toss them in flour before folding into the batter to prevent sinking and streaking.

How do I know when the cake is done?

Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready. The top should be lightly golden.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend. Be sure to check that all other ingredients are gluten-free as well.

Why is the milk infused with tea?

Infusing milk with Earl Grey allows the tea’s flavor to distribute evenly throughout the cake without overwhelming it.

Can I make this cake ahead of time?

Yes, it keeps well for several days and the flavor deepens over time. Glaze just before serving for the freshest finish.

Is the glaze necessary?

It’s optional but highly recommended. It adds extra lemon brightness and a sweet finish that complements the cake beautifully.

Can I use lemon extract instead of zest?

You can, but zest gives a fresher, more natural flavor. If using extract, use it sparingly—about 1/4 to 1/2 teaspoon.

What pan works best for this cake?

A standard 9×5-inch loaf pan or an 8-inch round cake pan works well. Adjust baking time accordingly if using different shapes.

Can I add a crumb topping?

Yes! Mix butter, sugar, flour, and a pinch of cinnamon for a quick streusel to sprinkle on top before baking.

Conclusion

Earl Grey Blueberry Lemon Cake is a delightful blend of refined flavors and homey comfort. With its moist crumb, aromatic tea infusion, and refreshing citrus glaze, it’s a versatile dessert that shines at tea time or as a light finish to any meal. This cake is proof that a few simple ingredients can create something truly special.

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