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Earl Grey Blueberry Tea Cake

Earl Grey Blueberry Tea Cake: A Floral and Fruity Delight

Earl Grey Blueberry Tea Cake

Welcome to a culinary journey that harmonizes the delicate flavors of Earl Grey tea with the burst of fresh blueberries in a moist, tender cake. This unique creation merges the fragrant notes of bergamot with the juiciness of blueberries, making it a perfect treat for tea time or any special occasion. Every bite of this cake offers a delightful combination of floral and fruity sensations, reminiscent of an elegant afternoon tea.

Why You'll Love This Earl Grey Blueberry Tea Cake

This cake is not only visually stunning but also packed with flavors that will tantalize your taste buds. The blend of Earl Grey tea adds a subtle, sophisticated touch, while the fresh blueberries provide a sweet and tangy contrast. Plus, it's easy to make and sure to impress your guests.

Ideal Occasions

  • Afternoon tea parties
  • Brunch gatherings
  • Special celebrations
  • A unique gift for tea lovers

Enjoy the perfect balance of floral elegance and fruity delight in every slice of this Earl Grey Blueberry Tea Cake.

Ingredients

  • 1 cup blueberries
  • 2 Earl Grey tea bags
  • 1 cup milk
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

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.

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