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Blueberry Earl Grey Cake

Saura Madani
Soft and spongy earl grey cake studded with blueberries and topped with a light lemon cream cheese frosting
Servings 9 servings


Earl Grey Cake

  • 4.2 oz oil
  • 5.25 oz sugar
  • 1 egg
  • 1 egg yolk
  • 3.75 oz milk
  • 1/2 tsp vanilla
  • 4.9 oz flour
  • pinch salt
  • 2 earl grey tea bags
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 cup fresh or frozen blueberries

Lemon Cream Cheese Frosting

  • 8 oz cream cheese, room temp
  • 4 oz butter, room temp
  • 3/4 cup powdered sugar, sifted
  • zest of 1/2 a lemon


  • Preheat oven to 350 degrees F. Line an 8”x 8” pan with parchment paper. Let the parchment paper come up about ½ inch over the pan edge so you can pull the cake out later with ease.
  • In a medium size bowl, combine sugar and earl grey tea leaves.Mix together with your finger tips to infuse the tea with the sugar.
    In a separate bowl, coat blueberries with 1 T of the flour used in the recipe.
  • Add the remaining ingredients to the sugar/tea mixture and whisk to combine. Fold in blueberries. Pour cake batter into cake pan and bake for 30-35 minutes until a tooth pick inserted comes out clean. Cool completely in the pan at room temp, about 2 hours.
  • Next, make frosting by combining all ingredients in the bowl of a stand mixer. Use a paddle attachment to paddle until very smooth. Scrape down sides as needed.
  • Scoop ½ a cup of prepared frosting into smaller bowls and color with desired colors. Make flowers first, then freeze them. Place green frosting in a piping bag with a small tip and set aside.
    Smooth frosting over the cake and use an offset spatula to cover each side.
  • Once flowers are frozen, use an offset spatula to lift it off paper and place on the cake. Repeat with all flowers. Decorate the rest of the cake with stems and leaves.
    Chill until ready to serve. Enjoy!