Description
Earl Grey Blueberry Lemon Cake, infused with aromatic tea and bursting with fresh blueberries, topped with a tangy lemon glaze.
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 2 Earl Grey tea bags
- 1 cup (150g) fresh blueberries, lightly floured
- Zest of 1 large lemon
- 2 cups (240g) powdered sugar
- 4–6 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter, melted (optional, for extra shine)
Instructions
- Prepare Earl Grey Infused Buttermilk: Gently warm the buttermilk in a small saucepan over low heat (or microwave in 30-second intervals). Remove from heat, add Earl Grey tea bags, and steep for 10-15 minutes, until the buttermilk has a noticeable tea flavor. Remove tea bags, squeezing out excess buttermilk. Let cool slightly.
- Make the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the Earl Grey infused buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, lightly flour the blueberries.
- Gently fold the floured blueberries into the cake batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake the Cake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Make the Lemon Glaze: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Start with 4 tablespoons of lemon juice and add more as needed to reach your desired consistency. If desired, add the melted butter to the glaze for extra shine.
- Assemble the Cake: Once the cake is completely cool, drizzle the lemon glaze evenly over the top.
- Let the glaze set for a few minutes before slicing and serving.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overmix the batter, as this can result in a tough cake.
- Bake until just done to avoid a dry cake.
- Let the cake cool completely before glazing to prevent melting.
- Adjust the sweetness of the glaze to your liking by adding more or less lemon juice.
- Variations: Add a streusel topping, use different berries, add a cream cheese frosting, make it gluten-free, or add a sprinkle of sanding sugar.
- Serving Suggestions: Serve with vanilla ice cream or whipped cream, pair with Earl Grey tea or coffee, bring to a potluck, or enjoy as dessert.
- Storage Instructions: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months (wrapped tightly).
- Troubleshooting:
- Cake is dry: Reduce baking time or add more buttermilk.
- Cake is dense: Avoid overmixing.
- Cake is sinking: Avoid opening the oven door too often.
- Blueberries are sinking: Flour the blueberries well.
- Glaze is too thick: Add more lemon juice.
- Prep Time: 25 minutes
- Cook Time: 35 minutes