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Earl Grey Blueberry Cake Recipe

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★★★★★

5 from 143 reviews

This Earl Grey Cake is a delicate and flavorful dessert infused with fragrant Earl Grey tea and bursting with wild blueberries. The moist cake layers are steeped in tea-infused milk, complemented by a blueberry filling and a light, fluffy vanilla frosting. Perfect for tea time or a special occasion, this cake brings a sophisticated twist to a classic treat.

Ingredients

Scale

Cake

  • 3/4 cup whole milk
  • 5 Earl Grey tea bags (strings removed)
  • 1 1/2 cups cake flour
  • 3/4 cups 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

Simple Syrup

  • 1/4 cup water
  • 1/8 cup granulated sugar
  • 2 Earl Grey tea bags (strings removed)

Blueberry Filling

  • 1 1/2 cups frozen Wild Maine blueberries
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons water
  • 1 teaspoon cornstarch

Frosting

  • 1 cup unsalted butter (room temperature)
  • 1 1/2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 2 teaspoons vanilla extract

Decoration

  • Fresh blueberries (for decorating)

Instructions

  1. Steep Tea Milk: Heat 3/4 cup whole milk over medium-low heat and steep 5 Earl Grey tea bags until the milk turns brown, about 6-8 minutes. Remove the tea bags, squeezing out excess milk. Measure 1/2 cup (115g) of the tea-infused milk and adjust with regular milk if necessary. Let cool.
  2. Prepare Pans and Preheat Oven: Preheat 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.
  3. Mix Dry Ingredients and Butter: In a stand mixer bowl, combine 1 1/2 cups cake flour, 3/4 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt. Add 5 tablespoons room-temperature unsalted butter and mix on low speed until the mixture resembles coarse sand, about 3 minutes.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the tea-infused milk, 1/2 cup sour cream, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract.
  5. Make the Batter: Gradually mix the wet ingredients into the dry mixture until just combined, taking care not to overmix.
  6. Divide and Bake: Evenly distribute the batter into the prepared cake pans, about 370 grams batter per pan. Bake for 25-30 minutes or until the tops spring back when touched. Remove from oven and cool on a wire rack for 20 minutes before removing cakes from the pans to cool completely on the rack.
  7. Prepare Simple Syrup: Meanwhile, in a saucepan, combine 1/4 cup water, 1/8 cup granulated sugar, and 2 Earl Grey tea bags. Heat over medium heat for 3-4 minutes until the sugar dissolves and the syrup turns tea-colored. Remove tea bags once cooled and set syrup aside.
  8. Make Blueberry Filling: In a medium saucepan, cook 1 1/2 cups frozen wild blueberries, 3 tablespoons granulated sugar, and 1 teaspoon lemon juice over medium heat until bubbling, about 10-15 minutes. Mix 1 teaspoon cornstarch with 2 teaspoons water and stir into the berries. Cook for another minute until thickened. Remove from heat and cool before use.
  9. Prepare Frosting: In a mixing bowl, cream together 1 cup room-temperature unsalted butter and 1 1/2 cups powdered sugar until combined. Add 2 tablespoons heavy cream and 2 teaspoons vanilla extract. Beat on medium speed for 2-3 minutes until the frosting is super light, white in color, and fluffy.
  10. Assemble the Cake: Trim the tops of the cake layers to level them. Brush each layer with 1 tablespoon of the simple syrup to keep the cake moist. On the bottom layer, pipe a border of frosting around the edges to contain the filling. Spoon half of the blueberry filling into the center. Place the second layer upside down on top. Use the remaining frosting to cover the top and sides of the cake evenly.
  11. Final Decoration: Spoon the remaining blueberry filling on top of the frosted cake and garnish with fresh blueberries for an elegant finish.

Notes

  • When measuring cake flour, spoon it into the measuring cup and level it off for accuracy to prevent a dense cake.
  • If you don’t have Wild Maine blueberries, fresh or frozen blueberries can be used as a substitute.
  • Allow all refrigerated ingredients like eggs, butter, and sour cream to come to room temperature for best mixing results.
  • The tea-infused milk adds subtle Earl Grey flavor, but you can adjust the steeping time to strengthen the taste if preferred.
  • Ensure the cake pans are properly greased and lined with parchment to avoid sticking.

Keywords: Earl Grey cake, blueberry cake, tea-infused cake, dessert, baking, blueberry filling, tea syrup

Find it online: https://victoriablair.com/earl-grey-blueberry-cake-recipe/