Blueberry and Earl Grey Tea Cake recipe |

In my previous post I shared my love of tea, so it’s perhaps unsurprising I have a tea recipe for you today – a beautiful Blueberry and Earl Grey Tea Cake.

Earl Grey is perhaps one of the most beautifully fragrant teas, and is one so many of us are familiar with . It’s heady scent is so uplifting and aromatic, thanks to the addition of bergamont (which is an oil extracted from the bergamont orange).

As beautiful as it is as a tea I’m not a black tea drinker, but I do love to use Earl Grey in baking. So when I received a sample of the beautiful French Earl Grey by Deitea as part of my Mr Earl tea box I just knew I had to do something with it. I settled on Blueberry Loaf Cake infused with Earl Grey. The scent of cooked blueberries always reminds me of Earl Grey tea, and vice versa, so a partnership between the two only seemed natural.

Fat is a wonderful flavour conductor, if you are ever looking to infuse any particular flavour into a recipe. In this case a  heaped teaspoon of Earl Grey tea leaves was added to melted butter and left for 20 minutes to infuse before the tea leaves are strained away, leaving a beautiful and amazingly aromatic butter. You could of course leave the tea in the butter, and therefore the cake, but that decision is yours.

Serve dusted with icing (confectioners) sugar and fresh blueberries, along with a dollop of cream or thick creamy yoghurt for a decadent afternoon treat. Oh, and a cup of Earl Grey tea too!

Psst…you still have a chance to win a 3 month Mr Earl subscription here.

Blueberry and Earl Grey Tea Cake recipe |



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Blueberry and Earl Grey Tea Cake recipe
Prep time
Cook time
Total time
Very slightly adapted from this Donnay Hay recipe.
  • 150g (2/3 cup) unsalted butter
  • 1 heaped tsp Earl Grey tea leaves
  • 220g (1 cup) caster (superfine) sugar
  • 2 eggs
  • ½ cup thick Greek-style yoghurt or sour cream
  • 200g (1⅔ cups) plain (all purpose) flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate (baking) soda
  • ¼ tsp salt
  • zest of 1 lemon
  • 125g fresh or frozen blueberries
  1. Preheat oven to 160 celsius (320 fahrenheit) and grease and line a 22cm x 8cm loaf tin with baking paper. Place the butter in a small saucepan over a medium low heat along with the tea leaves and stir until melted. Set aside for 20 minutes to infuse. Strain the butter through a fine mesh sieve and discard the tea leaves.
  2. Place all the ingredients except the blueberries in a bowl and stir well to combine. Add the blueberries and mix through carefully. Pour the mixture into the prepared loaf tin and bake for 1 hour, or until the cake is cooked and a skewer inserted into the middle of the cake comes out cleanly. Dust with icing (confectioners) sugar and top with extra blueberries to serve.


Blueberry and Earl Grey Tea Cake was last modified: March 2nd, 2015 by Jennifer Schmidt
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