Earl Grey Blueberry Lemon Cake

From: Half Baked Harvest

Sweet lemony almond cake swirled with fresh blueberries & infused with earl grey tea for a cozy winter twist.


Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients

• 1/2 cup milk


• 3-4 bags earl grey tea


• 1 stick (8 tablespoons) salted butter, at room temperature


• 1/2 cup + 1 tablespoon granulated sugar


• 2 teaspoons lemon zest


• 2 teaspoons orange zest


• 3 large eggs, at room temperature


• 2 teaspoons vanilla extract


• 1 cup all purpose flour


• 3/4 cup almond flour


• 2 teaspoons baking powder


• 1/2 teaspoon kosher salt


• 1 1/2 cups fresh or frozen blueberries


• 1 tablespoon blueberry jam (optional)

Lemon Glaze

• 2/3 cup powdered sugar


• 3 tablespoons lemon juice


• 1 blood orange (optional)

Instructions

• Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.

• Preheat the oven to 375° F. Grease a (9x5 inch) loaf pan.

• In a large mixing bowl, beat together the butter, 1/2 cup sugar, lemon zest, and orange zest until combined. Beat in the eggs, one at a time, until combined, then add the vanilla. Add the flour, baking powder, and salt, and beat to combine. Add the steeped milk, beating until just combined. Fold in 3/4 cups blueberries.

• Spoon the batter into the prepared pan. Swirl in the blueberry jam, then Sprinkle on 1/4 cup blueberries and 1 tablespoon sugar. Bake for 55-60 minutes, or until the center is just set. Let cool before glazing.

• Meanwhile, make the glaze. Remove the zest from the blood orange with a vegetable peeler in wide strips. Thinly slice the strips. In a small bowl, whisk together the powdered sugar, and lemon juice until smooth and drizzly. Stir in the orange zests.

• Drizzle the glaze over the cake. Slice and enjoy!

See more at Half Baked Harvest