It’s in and around this time each year that I get the urge to bake up a storm. While it doesn’t feel like Spring out there quite yet, it’s getting close – I can sense it – and we’ve been celebrating all the same. Last Saturday we woke up early, flung open the windows, turned our music on blast, and whipped up Izy‘s breakfast cake. It’s a one-pot wonder of a cake chock full of earl grey tea, lemons and ripe blueberries. Moist and crumbly, subtly sweet and the perfect accompaniment to your coziest pyjamas a strong cup of coffee. Needless to say, it was the ideal way to spend a crisp Spring morning.
Early Grey & Blueberry Cake
2016-03-30 14:51:14
Serves 12
A not-too-sweet one-pot cake that's sure to please even the pickiest of crowds
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Nutrition Facts
Serving Size
64g
Servings
12
Amount Per Serving
Calories 183
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 47mg
16%
Sodium 118mg
5%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
3%
Sugars 15g
Protein 3g
Vitamin A
5%
Vitamin C
3%
Calcium
5%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
FOR THE CAKE
- 1 earl grey tea bag
- 6 tbsp unsalted butter
- ½ cup granulated sugar
- 2 eggs
- ¼ cup plain yogurt
- 1 lemon, zested
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup blueberries
FOR THE GLAZE
- ½ cup powdered sugar
- lemon juice
Instructions
- Preheat the oven to 350º F
- Steep the tea bag in 1/2 cup of boiling water for 10 minutes. In the meantime, melt the butter in a medium sized pot over medium-low heat. Once melted, remove from heat and beat in sugar, eggs, yogurt and lemon zest.
- Once steeped, cut open the tea bag, and pour the leaves into the tea. Stir the tea and tea leaves into the pot.
- Add the flour, baking powder, baking soda, salt, and mix until just combined. Fold in the blueberries.
- Line your loaf pan with parchment paper, pour in the batter and bake for 45-55 minutes, until a toothpick inserted into the centre comes out clean. Let cool for 15 minutes, and then turn onto a wire rack.
- While cooling, pour the icing sugar into a small bowl and slowly stir in lemon juice until you achieve a thick, pourable mixture (it doesn't take much lemon juice at all). Pour overtop your warm cake and let cool completely.
Adapted from Top With Cinnamon
Adapted from Top With Cinnamon
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/
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