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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! Recipe from The Petite Cook

Blueberry and Lemon Earl Grey Tea Cake

Course: Dessert
Cuisine: British
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Soft and spongy, 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.
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  • 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.