“You can never get a cup of tea large enough or a book long enough to suit me.” - C.S. Lewis
Earl Grey Blueberry Lemon Cake
[adapted from Top With Cinnamon]
1 1/2 tablespoons loose Earl Grey tea
6 tablespoons unsalted butter
1/2 cup granulated sugar
2 eggs
1/3 cup vanilla yogurt
zest of 1 lemon
1 1/2 cups + 1 tbsp flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
For the Glaze:
1/2-3/4 cup powdered sugar
lemon juice
Preheat the oven to 350°F. Grease and flour a loaf pan.
Put the tea leaves in a tea egg and soak in a 1/2 cup of boiling water for 10 minutes. While soaking the tea, melt the butter in a medium saucepan. Take the butter off the heat and let cool for a few minutes. Add in the eggs and sugar and mix well. Beat in the yogurt and lemon zest. Remove the tea from the water and pour the tea into the pot and mix together. Add in the flour, baking powder, baking soda and salt. Mix together until just combined. Stir in the blueberries.
Bake for about 35-45 minutes, until a toothpick inserted into the center comes out clean. Let it cool for 10 minutes in the pan, then turn out onto a wire rack.
To make the glaze, stir together the powdered sugar and enough lemon juice to make a thick, but pourable mixture. Pour it over the warm loaf and let it cool to set.
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