Recipe: Earl Grey and Lemon Cake with Blueberry Swirl

Recipe: Earl Grey and Lemon Cake with Blueberry Swirl

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We went for high tea at Langham to celebrate Mother's Day (very backlogged post will be coming up soon). Everyone had a goodie bag to take home that day which included Wedgewood tea.

I was lucky to have my favourite Earl Grey in my bag. There's something about the citrusy bergamot aroma from Earl Grey that brings me comfort. Since we don't really drink tea at home, why not make a cake with it :)

I adapted the recipe from TWC but instead of putting whole blueberries in, I made blueberry jam swirls so I can taste blueberry in every bite of the cake.

Happy Baking!

Xx

Feli

Earl Grey and Lemon Cake with Blueberry Swirl
(Adapted from: Top With Cinnamon)

Ingredients

Blueberry Jam

1 cup (125 g) blueberries

2 tbsp of sugar (depends on your taste, I don't like things overly sweet)
2 tbsp of lemon juice

Earl Grey and Lemon Cake
2 tbsp of Earl Grey Leaves or 2 Earl Grey Tea bag

6 tbsp (80 g) unsalted butter

1/2 cup (105 g) granulated sugar

2 eggs

1/4 cup (60 ml) yogurt

zest of 1 lemon

1 1/2 cups + 1 tbsp (200 g) all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tbsp poppy seeds (optional)

Instructions

Blueberry Jam

1. Place all ingredients into saucepan over medium-high heat and bring to boil. Reduce heat to medium-low and simmer and stir frequently for 30-35 minutes.

Earl Grey and Lemon Cake
1. Preheat the oven to 350 F (180 C)

2. Soak tea in 1/2 cup of boiling water for 10 minutes

3. Melt the butter in a medium pot
4. Beat the sugar and eggs into the butter, followed by the yoghurt and lemon zest
5. Press tea leaves or bag against the cup to enhance the infusion.

6. Pour brewed tea (including tea leaves) into the pot and stir. If using tea bag, cut open the bag and mix in the leaves

7. Add the flour, baking powder + soda, salt, poppy seeds (if using) and stir together until just combined

8. Pour 1/3 of the batter into greased loaf pan followed by half the jam then pour another 1/3 of batter and the rest of the jam. Top with the rest of the batter. Run a knife in zig-zag motion through the batter to create swirls

9. Bake for 45-50 minutes, it's ready when the inserted skewer into the cake centre comes out clean. Leave to cool in pan for 10 minutes then turn out onto a wire rack.