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.
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 the 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 into 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:
- free-range eggs
- fresh blueberries
- Earl Grey tea
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 are 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.
Blueberry and Lemon Earl Grey Tea Cake
- 225 g plain flour
- 130 g brown sugar
- 2 tablespoon caster sugar
- 1 teaspoon baking powder
- a pinch of sea salt
- 3 tablespoon butter, room temperature
- 3 eggs, room temperature
- 1 tablespoon honey
- juice and zest of 1 lemon
- 140 ml water
- 2 tea bags of organic Earl Grey, I used Clipper
- 2 tbs light olive oil
- 100 g fresh blueberries, plus extra for garnish
For the glaze:
- 70 g fine granulated sugar
- 1-2 tablespoon fresh lemon juice
- 1 tablespoon 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Emma-Leigh Hull says
Damn this looks so good! I bet it is SO nice in summer!
I love making it during the summer time and enjoy it with iced tea 🙂
tea is my favourite meal of the day and this cake will be perfect! can't wait to try!
I'm not really a tea drinker, but this cake looks delicious! I think I'd actually really like this, and it looks so simple to make! x
Home and Horizon says
Wow! This looks delicious. I love blueberries. I try this at home. I'm sure the kids will love this.
Ana De-Jesus says
Ooh this tea cake looks so good and I like that it has blueberries in it. I pinned it and your pumpkin mac recipe as well x
I love the sound of the tea tasting event! And i've always wanted to bake with tea - Pinned for later!
I love blueberries and lemon cake it sounds an interesting combination with include early grey tea.
This sounds delicious. I almost certainly won't end up making it because I'm so lazy but it's made my mouth water reading about it.
Ashleigh Dougherty says
Looks so tasty and relatively easy to make! I'm also a huge fan of blueberries 🙂