Earl Grey Blueberry Tea Cake: A Floral and Fruity Delight

Мethod of preparation

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside. Heat the milk in a small saucepan until it's just about to boil, then remove it from heat and add the Earl Grey tea bags. Let them steep for 10 minutes, then remove the tea bags and allow the milk to cool. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the cooled tea-infused milk, beginning and ending with the dry ingredients. Gently fold in the blueberries. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve the cake as is, or dust it lightly with powdered sugar for an elegant finish.