Introduction

This Earl Grey Cake is a delightful blend of fragrant tea-infused layers and sweet blueberry filling. With a light, fluffy texture and creamy frosting, it’s perfect for any occasion where you want to impress or simply enjoy a special treat.

A two-layer round cake with light brown sponge layers, each separated by a thick layer of dark purple-blueberry jam and a thin cream layer. The outside is fully covered with smooth white cream frosting, which is slightly textured and swirled, wrapping the cake edges. The top is topped with a glossy dark blueberry jam layer, over which a heap of fresh, plump blueberries is piled. The cake sits on a wooden cake stand with a white marbled texture background. A slice is cut out to show the layers inside, with some blueberries fallen on the cake stand. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup whole milk
5 Earl Grey tea bags (strings removed)
1 1/2 cups cake flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
5 tablespoons unsalted butter (room temperature)
1/2 cup sour cream (room temperature)
1/3 cup vegetable oil
1 large egg (room temperature)
1 teaspoon vanilla extract
1/4 cup water
1/8 cup granulated sugar
2 Earl Grey tea bags (strings removed)
1 1/2 cups frozen Wild Maine blueberries
3 tablespoons granulated sugar
1 teaspoon lemon juice
2 teaspoons water
1 teaspoon cornstarch
1 cup unsalted butter (room temperature)
1 1/2 cups powdered sugar
2 tablespoons heavy cream
2 teaspoons vanilla extract
Fresh blueberries (for decorating)

Instructions

Step 1: Steep the 5 Earl Grey tea bags in the whole milk over medium-low heat until the milk turns brown, about 6-8 minutes. Once cool, remove the tea bags, squeezing out any excess milk. You should have 1/2 cup of infused milk; adjust with regular milk if needed.
Step 2: Preheat your oven to 350°F (177°C). Grease the sides of two 6-inch cake pans and line the bottoms with parchment paper for easy removal.
Step 3: In a mixing bowl, combine the cake flour, granulated sugar, baking powder, and sea salt. Add the 5 tablespoons of unsalted butter and mix on low speed until the mixture resembles coarse sand, about 3 minutes.
Step 4: Whisk together the Earl Grey infused milk, sour cream, vegetable oil, egg, and vanilla extract. Gradually mix this wet combination into the dry ingredients until just combined to avoid overmixing.
Step 5: Divide the batter evenly between the two prepared pans, about 370 grams in each. Bake for 25-30 minutes or until the tops spring back when lightly touched. Let the cakes cool in the pans on a wire rack for 20 minutes before removing them to cool completely on the rack.
Step 6: While the cakes bake, prepare the simple syrup by simmering the water, 1/8 cup granulated sugar, and 2 Earl Grey tea bags over medium heat for 3-4 minutes until the sugar dissolves and the syrup takes on a tea color. Remove the tea bags and let the syrup cool.
Step 7: For the blueberry filling, cook the frozen blueberries, 3 tablespoons sugar, and lemon juice over medium heat until bubbling, about 10-15 minutes. Mix the cornstarch with 2 teaspoons water and stir into the berries. Cook for an additional minute until thickened. Allow to cool before use.
Step 8: Prepare the frosting by creaming together the 1 cup butter and 1 1/2 cups powdered sugar until combined. Add the heavy cream and vanilla, then beat on medium speed for 2-3 minutes until the frosting is light, fluffy, and pale.
Step 9: To assemble, trim the tops of the cake layers for an even surface. Brush each layer with the simple syrup. On the bottom layer, pipe a frosting border around the edge, fill the center with half the blueberry filling, and place the second cake layer upside down on top. Use remaining frosting to cover the cake’s top and sides. Spoon the remaining blueberry filling over the top and garnish with fresh blueberries.

Tips & Variations

Use cake flour for a lighter texture; if unavailable, substitute with all-purpose flour minus 2 tablespoons per cup.
Allow all ingredients to come to room temperature for smoother batter and better rise.
For a stronger Earl Grey flavor, steep the tea bags longer but be careful not to boil the milk.
Replace frozen blueberries with fresh when in season for a more vibrant flavor and texture.
For a dairy-free version, substitute butter with coconut oil and sour cream with a plant-based yogurt.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. If needed, you can freeze the cake layers separately, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw overnight in the refrigerator before assembling and frosting.

How to Serve

A two-layer round cake with light brown sponge layers separated by a dark purple berry jam filling, topped with a thick layer of glossy dark purple berry jam and a generous pile of fresh blueberries. The entire cake is covered with creamy white frosting that has a soft, swirled texture on the sides. The cake sits on a piece of brown parchment paper placed on a wooden stand, all set against a white marbled surface. A slice is removed showing the moist interior and jam layers clearly, with some blueberries fallen around the base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tea instead of Earl Grey?

Yes, other black teas or flavored teas like lavender or chamomile can be used, but they will change the cake’s flavor profile. Earl Grey offers a distinctive citrus note from bergamot, which pairs beautifully with blueberries.

Why does the recipe call for both butter and oil?

Butter adds rich flavor while oil keeps the cake moist and tender. Combining them balances texture and taste for the best result.