Introduction

This Earl Grey Cake with Blueberry Filling is a delicate and fragrant dessert that combines the floral notes of Earl Grey tea with the tartness of wild blueberries. Soft, moist layers are filled and topped with a luscious blueberry compote and light, fluffy frosting. It’s perfect for special occasions or a delightful treat anytime.

A slice of two-layer light brown cake with a soft texture sits on a white plate with a ridged pattern. Between the layers is a rich, dark purple berry jam filling that looks thick and slightly glossy. The top layer is covered with a white creamy frosting, and some jam is slightly dripping down the side. Blueberries are scattered around the plate and in a bowl blurred in the background. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/4 cup water
1/8 cup granulated sugar
2 Earl Grey tea bags (strings removed)
1 1/2 cups frozen Wild Maine blueberries
3 tablespoons granulated sugar
1 teaspoon lemon juice
2 teaspoons water
1 teaspoon cornstarch
1 cup unsalted butter (room temperature)
1 1/2 cups powdered sugar
2 tablespoons heavy cream
2 teaspoons vanilla extract
Fresh blueberries (for decorating)

Instructions

Step 1: Steep the five Earl Grey tea bags in the milk over medium-low heat until the milk turns brown, about 6-8 minutes. Once cool, remove the tea bags, squeezing out any excess milk. You should have 1/2 cup (115g) of tea-infused milk; adjust with more regular milk if needed.
Step 2: Preheat the oven to 350°F (177°C). Grease the sides of two 6-inch cake pans and line the bottoms with parchment paper.
Step 3: In a stand mixer bowl, combine the cake flour, granulated sugar, baking powder, and salt. Add the softened butter and mix on low speed until the mixture resembles coarse sand, about 3 minutes.
Step 4: Whisk together the tea-infused milk, sour cream, vegetable oil, egg, and vanilla extract. Add this wet mixture to the dry ingredients and mix just until combined.
Step 5: Divide the batter evenly between the prepared pans, about 370 grams in each. Bake for 25-30 minutes or until the tops spring back when touched. Cool in the pans on a wire rack for 20 minutes, then remove from pans and cool completely.
Step 6: To make the simple syrup, combine water, 1/8 cup sugar, and two Earl Grey tea bags in a saucepan. Cook over medium heat for 3-4 minutes until the sugar dissolves and the syrup is tea-colored. Remove tea bags once cooled.
Step 7: Cook the frozen blueberries with 3 tablespoons sugar and lemon juice over medium heat until bubbling, about 10-15 minutes. Mix cornstarch with 2 teaspoons water, stir into the berries, and cook for an additional minute until thickened. Allow to cool before using.
Step 8: For the frosting, beat butter and powdered sugar until combined. Add the heavy cream and vanilla extract, then beat on medium speed for 2-3 minutes until the frosting is light, white, and fluffy.
Step 9: Assemble the cake by trimming the tops of the layers and brushing each with 1 tablespoon of simple syrup. Pipe a border of frosting around the edge of the bottom layer, fill the center with half the blueberry filling, and place the second layer upside down on top. Cover the top and sides with remaining frosting. Spoon the leftover blueberry filling on top and garnish with fresh blueberries.

Tips & Variations

For a richer cake, substitute half of the vegetable oil with melted butter.
Use fresh blueberries when in season for a fresher taste and texture.
If cake flour is unavailable, lightly spoon and level all-purpose flour and remove 2 tablespoons per cup.
For a more pronounced tea flavor, increase the number of tea bags or steep longer for the milk and syrup.
To make this cake gluten-free, use a 1:1 gluten-free baking flour blend.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the filling fresh. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be frozen, well wrapped, for up to 1 month; thaw overnight in the fridge.

How to Serve

A two-layer cake sits on white parchment paper on a wooden board, with one slice removed. The bottom layer is light brown with a dark purple berry jam spread in the middle. The cake is covered in smooth, creamy white frosting on the sides and edges. On top, there is a thick layer of dark purple berry sauce that gently drips down the sides, with many fresh, plump blueberries piled over the sauce. The background is a soft gray, and the surface beneath the board is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Earl Grey loose leaf tea instead of tea bags?

Yes, use about 2 tablespoons of loose leaf tea for the milk infusion and 1 tablespoon for the syrup. Steep in a tea infuser or strain well before using.

How do I measure cake flour correctly?

Lightly spoon the flour into your measuring cup and level it off with a knife without packing it down. This prevents using too much flour, keeping the cake tender and moist.