Earl Grey Blueberry Lemon Cake.
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 plus, 1 tablespoon all purpose flour
- 3/4 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups fresh or frozen blueberries
- 1 tablespoon blueberry jam
- 2/3 cup powdered sugar
- 3 tablespoons lemon juice
- 1 blood orange
Shop ingredients
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Instructions
- 1. 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.
- 2. Preheat the oven to 375° F. Grease a (9×5 inch) loaf pan.
- 3. 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 1 cup flour, almond flour, baking powder, and salt, and beat to combine. Add the steeped milk, beating until just combined.
- 4. Toss the blueberries with 1 tablespoon flour, then fold in 3/4 cups blueberries.
- 3. Spoon the batter into the prepared pan. Swirl in the blueberry jam, then Sprinkle on the remaining blueberries and 1 tablespoon sugar. Bake for 55-60 minutes, or until the center is just set. Let cool before glazing.
- 4. 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.
- 5. Drizzle the glaze over the cake. Slice and enjoy!
Source
Original recipe: View Original
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