A cup of Earl Grey can sometimes be served with a slice of lemon as it brings out the flavours of the tea. That is why when I had leftover lemon curd from an afternoon tea party, I decided to use it up by making an earl grey tea infused dessert with it. Blueberries and lemons are a classic citrus and berry combination so I had to add a handful to the mix as well. This Earl Grey tea loaf cake is packed with bursting blueberry flavours and uses tangy lemon curd in the batter. The fragrant aroma is intoxicating. The taste is bright, sweet, and slightly tart with notes of bergamot in every bite thanks to the black tea. Trust me when I say that it is very hard to have only one slice of this tea infused loaf cake!
This Earl Grey Tea Loaf Is:
- tender, buttery and moist
- a unique spin on a classic lemon blueberry loaf cake
- excellent for breakfast, dessert or tea time
- a great way to use up any leftover lemon curd
- going to make your kitchen smell absolutely heavenly while baking, too!
Ingredient Notes
– Flour: unbleached all-purpose flour
– Baking Powder: the rising agent used in this loaf cake
– Sugar: refined white sugar is used in this recipe
– Milk: dairy or a non-dairy option
– Earl Grey tea: loose leaf or tea bags (find my favourite earl grey tea brands here) the tea is infused in the milk but the leaves are also mixed into the batter after steeping
– Butter: room temperature
– Eggs: only one large egg is needed
– Lemon Zest: this article highlights 5 easy ways to zest a lemon
– Lemon Curd: learn how to make homemade lemon curd here or store-bought is fine to use
– Blueberries: frozen or fresh (I often just use frozen blueberries)
Love Earl Grey Tea? Try These Recipes, Too:
- Earl Grey Matcha Latte
- Earl Grey Tea Pancakes
- Earl Grey Tea Cream Soda
- London Fog (Earl Grey Latte)
- Sugar Cookies with Earl Grey Icing
Earl Grey Tea Loaf Cake with Blueberries and Lemon Curd Recipe
Find the printable recipe card with full ingredients and instructions at the bottom of this post.
Preheat the oven to 350 degrees Fahrenheit. Grease or line a 9 by 5 loaf pan and set aside.
In a small saucepan, heat milk. Remove from heat just before boiling. Add 2 tablespoons of Earl Grey tea or 2 Earl Grey tea bags in the hot milk. Steep for 5 minutes.
While the tea is steeping, add all-purpose flour, baking powder, and sugar in a large bowl. Whisk together.
In a separate bowl, combine Earl Grey tea infused milk with the spent tea leaves, lemon zest, butter and eggs (by hand or beat with an electric hand mixer). If using loose leaf tea, you can chop up the wet tea leaves so that they are finer before adding to the batter. If using tea bags simply cut open and add the wet leaves to the bowl and discard the bag.
Add the wet ingredients to the large bowl of dry ingredients. Add lemon curd and stir until combined.
Pour half of the batter into the prepared loaf pan. Add blueberries on top of the batter in the loaf pan. Then, pour the remainder of batter on top.
Bake the loaf cake in a preheated oven for 50-60 minutes or until a toothpick comes out clean. Let cool for 10 minutes. Loosen the sides of the loaf cake with a knife and carefully remove from the greased pan. Or, simply pull out if the pan is lined with parchment paper instead.
Slice, serve & enjoy!
Storage Tip
You can store this loaf in an airtight container. Cut slices only as needed to ensure it doesn’t get dry. It will keep for up to 5 days with proper storage.
Earl Grey Tea Loaf Cake with Blueberries and Lemon Curd
Ingredients
- ½ cup milk
- 2 tablespoons Earl Grey tea loose leaf or 2 Earl Grey tea bags
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup white sugar
- ½ cup butter room temperature
- 1 large egg
- 2 tablespoons lemon zest
- 3 tablespoons lemon curd
- ¾ cup blueberries
Instructions
- 1. Preheat the oven to 350 degrees Fahrenheit. Grease or line a 9 by 5 loaf pan with parchment paper and set aside.
- 2. In a small saucepan, heat the milk. Remove from heat just before boiling. Add 2 tablespoons of Earl Grey tea or 2 Earl Grey tea bags in the hot milk. Steep for 5 minutes.
- 3. While the tea is steeping in the milk, add all-purpose flour, baking powder, and sugar in a large bowl. Whisk together.
- 4. In a separate bowl, combine Earl Grey tea infused milk with the spent tea leaves, butter, eggs and lemon zest until smooth. You can use a whisk or an electric hand mixer. If using loose leaf tea, you can chop up the wet tea leaves so that they are finer before adding to the batter. If using tea bags instead simply cut open and add the wet leaves to the bowl and then discard the bag.
- 5. Add the wet ingredients to the large bowl of dry ingredients. Add lemon curd and stir until combined.
- 6. Pour half of the batter into the prepared loaf pan. Add blueberries on top. Then, pour the remainder of batter on top.
- 7. Bake the loaf cake in a preheated oven for 50-60 minutes or until a toothpick comes out clean. Let cool for 10 minutes. Loosen the sides of the loaf cake with a knife and carefully remove from the greased pan. Or, simply pull out if the pan is lined with parchment paper instead.
- 8. Slice, serve and enjoy!
Notes
Like this earl grey tea loaf recipe? Pin it for later here –> http://bit.ly/3GFn7KK
*If you give this recipe a try, send me a photo of your creation on my Facebook, Twitter, or Instagram! Include the hashtag #theteacupoflife.