Earl Grey Bundt Cake with Blueberry Lavender Glaze Recipe

Introduction

This Earl Grey Bundt Cake with Blueberry Lavender Glaze combines the fragrant notes of Earl Grey tea with a delicate blueberry and lavender finish. It’s an elegant yet simple dessert perfect for afternoon tea or special occasions.

Ingredients

• 1 cup (250 ml) whole milk
• 2 tablespoons loose leaf Earl Grey tea
• 6 tablespoons (85g) unsalted butter
• 2 tablespoons (30ml) avocado oil
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs, room temperature
• 2 cups (250g) all purpose flour
• 2 teaspoons baking powder
• For the Blueberry Lavender Glaze:
• 2 cups powdered sugar
• 2 tablespoons butter
• 1/2 cup fresh or frozen berries (see notes)
• 1 tablespoon boiling water
• A few drops of lavender extract

Instructions

1. Step 1: Place the milk and Earl Grey tea in a small saucepan over medium heat. Bring to a simmer, then turn off the heat and let the mixture infuse for 30 minutes. Strain the tea and measure 1 cup (240ml), adding plain milk if needed.
2. Step 2: Preheat the oven to 350°F (175°C). Butter and flour a 10-cup bundt pan.
3. Step 3: Sift the flour and baking powder together and set aside.
4. Step 4: Reheat the infused milk with butter and avocado oil in a small saucepan until it simmers. Remove from heat and stir in vanilla extract and salt.
5. Step 5: In a stand mixer fitted with a whisk attachment, whip the sugar and eggs until pale and thick, about 3-4 minutes. Using a rubber spatula, gently fold the flour mixture into the egg mixture in three stages, keeping the batter airy.
6. Step 6: Add one cup of the egg and flour mixture to the warm milk mixture, whisking to combine. Then pour this back into the bowl with the remaining egg mixture, folding gently until smooth and streak-free.
7. Step 7: Pour the batter evenly into the prepared bundt pan. Bake for 35 minutes or until a skewer inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
8. Step 8: For the blueberry lavender glaze, heat fresh or frozen berries in a small saucepan over medium heat until juices release, then strain to collect the juice.
9. Step 9: Sift powdered sugar into a bowl and make a well in the center. Add butter, 1 tablespoon blueberry juice, and boiling water. Stir until smooth, then add a few drops of lavender extract. Adjust consistency by adding more powdered sugar or liquid as needed.
10. Step 10: Drizzle the glaze over the cooled cake and allow it to set before serving.

Tips & Variations

• Use fresh or wild blueberries for a more intense flavor in the glaze.
• If lavender extract is unavailable, substitute with a small amount of lemon zest for a bright finish.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.
• Make sure eggs are at room temperature to achieve a light and fluffy batter.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Keep the glaze separate until ready to serve for best texture. Reheat slices gently in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Earl Grey tea bags instead of loose leaf?

Yes, you can substitute 2 Earl Grey tea bags for the loose leaf tea. Just ensure to steep for the full 30 minutes to extract the flavor.

Can I prepare the glaze ahead of time?

Absolutely. You can make the glaze a day in advance and store it in the refrigerator. Bring it to room temperature and stir well before using.

Earl Grey Bundt Cake with Blueberry Lavender Glaze Recipe

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4.8 from 148 reviews

This Earl Grey Bundt Cake with Blueberry Lavender Glaze is an elegant and fragrant dessert featuring a moist bundt cake infused with Earl Grey tea and a delicate glaze combining fresh blueberry juice and lavender extract. The recipe balances floral and citrus notes, perfect for special occasions or a refined afternoon treat.

• Author: Logan
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Earl Grey Bundt Cake

• 1 cup (250 ml) whole milk
• 2 tablespoons loose leaf Earl Grey tea
• 6 tablespoons (85g) unsalted butter
• 2 tablespoons (30ml) avocado oil
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs, room temperature
• 2 cups (250g) all purpose flour
• 2 teaspoons baking powder

Blueberry Lavender Glaze

• 2 cups powdered sugar
• 2 tablespoons butter
• 1/2 cup fresh or frozen blueberries (see notes)
• 1 tablespoon boiling water
• A few drops of lavender extract

Instructions

1. Infuse Earl Grey Milk: Place the milk and loose leaf Earl Grey tea into a small saucepan over medium heat. Allow the mixture to come to a simmer, then turn off the heat and let it infuse for 30 minutes. Strain the tea leaves and measure the infused milk to ensure you have 1 cup (240ml), adding plain milk if necessary.
2. Prepare Bundt Pan and Oven: Preheat oven to 350°F (175°C). Butter and flour a 10-cup bundt pan thoroughly to prevent sticking.
3. Sift Dry Ingredients: Sift together the all-purpose flour and baking powder in a bowl. Set aside.
4. Heat Milk Mixture: In a small saucepan, gently reheat the infused milk with the unsalted butter and avocado oil until it reaches a simmer. Remove from heat and stir in vanilla extract and salt.
5. Whip Eggs and Sugar: In the bowl of a stand mixer fitted with the whisk attachment, whip the granulated sugar and eggs on medium-high speed until pale, thick, and increased in volume, about 3-4 minutes.
6. Incorporate Flour: Using a rubber spatula, gently fold the sifted flour mixture into the whipped eggs in three additions, being careful not to deflate the mixture.
7. Combine Milk with Batter: Take a cup of the egg and flour mixture and whisk it into the warm milk mixture to temper. Then gently fold the milk mixture back into the remaining batter until uniform and without streaks.
8. Fill and Bake: Pour the batter evenly into the prepared bundt pan. Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the Cake: Remove the cake from oven and let it cool in the pan for 15 minutes. Then invert onto a wire rack and allow to cool completely.
10. Prepare Blueberry Lavender Glaze: Heat fresh or frozen blueberries in a small saucepan over medium heat until juices release. Strain and collect 1 tablespoon of blueberry juice. In a mixing bowl, sift the powdered sugar and make a well in the center. Add butter, blueberry juice, and boiling water. Stir until smooth and incorporate a few drops of lavender extract. Adjust consistency by adding more powdered sugar or liquid if needed.
11. Glaze the Cake: Drizzle the blueberry lavender glaze over the cooled bundt cake before serving.

Notes

• You can use fresh or frozen blueberries for the glaze; if frozen, defrost before use to extract juice.
• Strain blueberry juice carefully to remove seeds and pulp for a smooth glaze.
• Ensure eggs are at room temperature for best whipping results.
• Measure the infused milk accurately after steeping Earl Grey tea for consistent moisture in the cake.
• Store leftover cake covered at room temperature for up to 2 days or refrigerate up to 5 days.

Keywords: Earl Grey cake, bundt cake, blueberry lavender glaze, tea-infused dessert, floral cake recipe, elegant dessert, afternoon tea cake