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Earl Grey Blueberry Cake with Lemon-Infused Blueberry Filling Recipe

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★★★★★

4.9 from 135 reviews

This Earl Grey Cake is a delicate and fragrant dessert that infuses the unique bergamot flavor of Earl Grey tea into a moist, tender cake layered with a luscious blueberry filling and light, fluffy frosting. Perfectly balanced with hints of citrus and vanilla, this elegant cake is ideal for afternoon tea or special occasions.

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 the Tea Milk: Heat the milk over medium-low heat and steep 5 Earl Grey tea bags, removing strings, until the milk turns a rich brown color, about 6-8 minutes. Remove the tea bags and squeeze out excess milk. Adjust volume to 1/2 cup (115g) with regular milk if needed. Allow to cool.
  2. Prepare Cake Pans and Oven: Preheat the oven to 350°F (177°C). Grease the sides of two 6-inch cake pans and line the bottoms with parchment paper to prevent sticking and ensure even baking.
  3. Mix Dry Ingredients and Butter: In a stand mixer bowl, combine cake flour, granulated sugar, baking powder, and sea salt. Add the 5 tablespoons of room temperature unsalted butter, mixing on low speed until the mixture resembles coarse sand, about 3 minutes. This step creates a tender crumb in the cake.
  4. Combine Wet Ingredients: Whisk together the steeped tea milk, sour cream, vegetable oil, egg, and vanilla extract until smooth. Gradually mix this into the dry ingredients just until combined to avoid overmixing, which could toughen the cake.
  5. Bake the Cake Layers: Divide the batter evenly into the two prepared pans (approximately 370 grams per pan). Bake for 25-30 minutes or until the tops spring back when lightly touched. Allow pans to cool on a wire rack for 20 minutes, then carefully remove cakes from pans and cool completely on the rack.
  6. Make Earl Grey Simple Syrup: In a small saucepan over medium heat, combine water, granulated sugar, and 2 Earl Grey tea bags (strings removed). Cook for 3-4 minutes until sugar dissolves and syrup turns a tea color. Remove tea bags and let the syrup cool completely.
  7. Prepare Blueberry Filling: In a saucepan, cook frozen blueberries, sugar, and lemon juice over medium heat until bubbly, about 10-15 minutes. Mix cornstarch and water to create a slurry, then stir this into the berries and cook for another minute until thickened. Remove from heat and let cool.
  8. Make the Frosting: Cream the butter and powdered sugar together until combined. Add heavy cream and vanilla extract, then beat on medium speed for 2-3 minutes until the frosting is light, white, and fluffy.
  9. Assemble the Cake: Trim the tops off the cake layers for even stacking. Brush the cut surfaces with 1 tablespoon of the Earl Grey syrup to keep the cake moist. On the bottom layer, pipe a border of frosting around the edges to hold the blueberry filling. Fill the center with half the blueberry filling. Place the second cake layer upside down on top.
  10. Finish Decorating: Use the remaining frosting to cover the top and sides of the cake evenly. Spoon the remaining blueberry filling onto the top and garnish with fresh blueberries for a beautiful presentation.

Notes

  • To measure cake flour accurately, spoon the flour into your measuring cup and level off with a knife to prevent dense cake texture.
  • Using room temperature ingredients helps achieve a smoother batter and better cake crumb.
  • Ensure you squeeze out the tea bags well when steeping to infuse maximum flavor into the milk.
  • Adjust blueberry sweetness with sugar based on berry tartness and personal preference.

Keywords: Earl Grey cake, blueberry cake, tea-infused cake, layered cake, dessert recipe, blueberry filling, homemade frosting

Find it online: https://dailysimplerecipe.com/earl-grey-blueberry-cake-with-lemon-infused-blueberry-filling-recipe/