halfbakedharvest3.9
Earl Grey Blueberry Lemon Cake
Sweet lemony almond cake swirled with fresh blueberries & infused with earl grey tea for a cozy winter twist.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●mixing bowl
- ●whisk
- ●peeler
- ●oven
📝 Preparation Steps
1
1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for ⏱️ 10 minutes. Remove the tea bags and discard.2. Preheat the oven to 375° F. Grease a (9x5 inch) loaf pan.3. In a large mixing bowl, beat together the butter, 1/2 cup sugar, lemon zest, and orange zest until combined. Beat in the eggs, one at a time, until combined, then add the vanilla. Add 1 cup flour, almond flour, baking powder, and salt, and beat to combine. Add the steeped milk, beating until just combined. 4. Toss the blueberries with 1 tablespoon flour, then fold in 3/4 cups blueberries.3. Spoon the batter into the prepared pan. Swirl in the blueberry jam, then Sprinkle on the remaining blueberries and 1 tablespoon sugar. Bake for ⏱️ 55-60 minutes, or until the center is just set. Let cool before glazing.4. Meanwhile, make the glaze. Remove the zest from the blood orange with a vegetable peeler in wide strips. Thinly slice the strips. In a small bowl, whisk together the powdered sugar, and lemon juice until smooth and drizzly. Stir in the orange zests.5. Drizzle the glaze over the cake. Slice and enjoy!
lemon zest2 teaspoonsorange zest2 teaspoonslarge eggs, at room temperature3baking powder2 teaspoonsblueberry jam (optional)1 tablespoonblood orange (optional)1lemon juice3 tablespoons
Nutrition Facts
calories
374 kcal
serving Size
1 serving
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