Soft, full of vibrant flavours and super easy to make, this Blueberry and Lemon Earl Grey Tea Cake is the perfect addition to an afternoon tea. A lightly infused Earl Grey sponge, and a decadent lemon glaze, match just brilliantly the refreshing taste of seasonal blueberries.
You may wonder how I did come up with this awesome, quintessentially English cake idea.
It all started when a couple of weeks ago, I was invited to a unique tea tasting event organized by Clipper Organic Tea, to launch their Flavour That Sings campaign.
Together with other influencers and guests, we had a fun and informative tea-tasting session to learn more about the production, brewing and tasting process behind the superior taste of Clipper’s tea range.
From the whole range, Clipper Fairtrade Organic Earl Grey is probably my favorite tea. Refreshing, with a delicate citrusy note of bergamot – there’s something special about this flavorful tea. So I thought, why just drink your tea when you can eat it too?
Inspired by Clipper event, I decided to create this Blueberry and Lemon Earl Grey Tea Cake for an afternoon tea I hosted a couple of days later. Even though it was the first time I ventured in tea-infused treats, the cake was a total success! I’m absolutely in love with the simplicity and the delicate flavours of this tea-infused dessert. And once you try it, I’m sure you’ll love it too.
Super easy to make and ready in less than 1 hour, to make this Earl Grey Tea Cake all you need is a bowl and less than 10 ingredients: milk, flour, free-range eggs, vanilla, sugar, fresh blueberries, lemon and of course Clipper Organic Earl Grey.
One of my favorite ways to enjoy Earl Grey tea is with honey and lemon, so I added both into the cake. The blueberries, instead, give a refreshing twist and a nice moist consistency to the otherwise dense texture of the cake.
It’s one of those easy cakes that is actually fuss-free and very quick to make. I opted for a more rustic vibe, so I baked it in a loaf tin, but you can easily prepare this cake in a bundt tin, and make it look a little more elegant.
Whether you’re just starting off the day, or need an afternoon break, this Blueberry and Lemon Earl Grey Tea Cake makes a wonderful treat to enjoy with a good cup of tea. Light and aromatic, with a fruity and tangy note – it’s the perfect match for Earl Grey tea.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
**This post is sponsored by Clipper Organic Tea. All opinions, as usual, are my own. Thank you for supporting the brands that support The Petite Cook!**
- 225 gr plain flour
- 130gr brown sugar
- 2 tbsp caster sugar
- 1 tsp baking powder
- a pinch of sea salt
- 3 tbsp butter, room temperature
- 3 eggs, room temperature
- 1 tbsp honey
- juice and zest of 1 lemon
- 140ml water
- 2 tea bags of organic Earl Grey ( I used Clipper)
- 2 tbs light olive oil
- 100gr fresh blueberries, plus extra for garnish
- 70gr fine granulated sugar
- 1-2 tbsp fresh lemon juice
- 1 tbsp water
- Preheat oven to 356F/180C, and grease a 1 liter loaf tin.
- In a small sauce pan, bring the water to a boil. Add two Earl Grey tea bags into the water and allow to infuse for half an hour. Then, squeeze well the tea bags and discard.
- In a bowl, mix together flour, baking powder and a generous pinch of salt. Set aside until needed.
- In the bowl of a stand mixer add the lemon zest, brown sugar, caster sugar, and butter. Beat until well combined.
- Add the eggs, one at a time, incorporating well between additions.
- Add lemon juice, the prepared Earl Grey tea, honey and olive oil, and continue to mix until well combined, scraping the bottom of the mixer if necessary.
- Stop the mixer and slowly add in the flour mixture, lightly stirring until just combined.
- Pour half the cake mixture into the prepared cake tin and top with blueberries. Then, evenly pour over the remaining cake mixture.
- Bake for about 30 mins, or until cake is golden on top and a toothpick inserted in the center comes back clean. If the top is browning too quickly, cover with aluminium foil towards the end of baking time.
- Remove from the oven and allow to cool completely before removing the cake from the tin.
- In the meantime prepare the glaze. In a small saucepan, heat the sugar, lemon juice and water over very low heat. Once the sugar has dissolved, remove from the heat and allow to cool slightly. If you prefer a runny glaze, just add a little more lemon juice.
- Spread the glaze over the top of the cake and decorate with fresh blueberries.
- Serve immediately, and store in an air-tight container in the fridge for up to 4 days.