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Earl Grey Blueberry Lemon Cake

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This Earl Grey Blueberry Lemon Cake is a delicate and fragrant dessert that combines the floral notes of Earl Grey tea with the tartness of fresh blueberries and the brightness of lemon. Perfect for afternoon tea or a light, elegant dessert.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 2 tsp vanilla extract
  • 2 tbsp finely ground Earl Grey tea leaves (from about 4 bags)
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
  • Optional glaze: 1 cup powdered sugar + 2–3 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan or a 9-inch round cake pan.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in lemon juice, lemon zest, vanilla extract, and ground Earl Grey tea.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add the dry ingredients to the wet mixture in three additions, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
  6. Gently fold in the flour-coated blueberries.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Optional: Whisk powdered sugar and lemon juice to make a glaze and drizzle over cooled cake.

Notes

  • Tossing blueberries in flour helps prevent them from sinking to the bottom of the cake.
  • You can use loose leaf Earl Grey or tea from bags—just make sure it’s finely ground.
  • This cake keeps well for 2–3 days at room temperature when covered.

Nutrition

Find it online: https://ukfinda.com/earl-grey-blueberry-lemon-cake/