Baking an Earl Grey, Lemon and Blueberry Loaf Cake

Baking The Cake 

Week six of my baking loaf challenge can only mean one thing- Earl Grey, Lemon and Blueberry Loaf cake. My inspiration for this cake started when I thought of the classic tea loaf cakes, and the idea of using Earl Grey felt really intriguing. I thought to myself, what two additions will compliment this. Immediately the tartness of lemon sprang to my mind and the cool bitter-sweet bite of blueberries. I hoped these would react well with the calm aromatic aroma of Earl Grey.

When I was a very young child, my mother drank Earl Grey tea as her regular everyday brew. In a very British fashion, she added milk, and in a very my mother fashion, a lot of milk. At around 3 or 4 I was introduced to an even milkier version of in a small beaker, that she so creatively decided to call a ‘Warm Cupity Milky’. Essentially, Earl grey tea brewed for approximately 2 seconds, with one-third milk. This of course sounds utterly disgusting now, but back then I couldn’t get enough of the stuff. As I am sure a lot of you relate too, when you have had something many times before, you completely go off it. For years I thought I didn’t like tea, until I was about 10 years old my sister made me a regular English Breakfast and I couldn’t believe the revelation. When I got the idea for this cake, I of course had to revise a cup of Earl Grey. It’s taken 14 years, but I have rekindled a new adult appreciation for this wonderful tea.

I was so excited to use a beautiful traditional navy and white tea set I found this week in a charity shop. This cake is superb with of course, a lovely cup of Earl Grey Tea, a dollop of Greek yogurt and a great book to melt into on a Sunday afternoon. Pros and Cons The best thing about this cake is the unique flavouring. Each component compliments one another and is quite a relaxing blend. You are first hit with the zingy lemon, then the after taste of the Earl Grey sits nicely on the palate. My only con with this particular bake, is that my fruit did sink to the bottom a little! I forgot to coat the blueberries in a little flour.


  • 1 Earl Grey Tea bag 
  • 80 g unsalted butter 
  • 100 g caster sugar 
  • 2 eggs 
  • 60 ml yogurt Greek yogurt
    zest of 
  • 1 lemon 
  • 200 g plain flour 
  • 2 tsp baking powder 
  • 1/2 tsp bicarbonate of soda 
  • 1/4 tsp salt 
  • 125 g blueberries coated in 1 tablespoon of plain flour
    For the Glaze:
  •  70 g icing sugar plus a extra tablespoon for dusting 
  • zest and juice of 1 lemon 
  • 50 g of blueberries


  • Pre-heat the oven to Gas Mark 4/ (180 C)/ 350 F. 
  • Brew the Earl Grey Tea bag in 100 ml of boiled water for 10 minutes. 
  • Whilst this is brewing, melt the butter in a saucepan and remove from heat until relatively cool.
    While the butter is cooling beat the sugar and eggs into a large bowl, followed by greek yoghurt and lemon zest. Finally add the melted butter. Remove the tea bag from the water, pour the brewed tea into the bowl and stir together. Cut open the tea bag and stir the tea leaves into the bowl as well. 
  • Add the flour, baking powder, bicarb soda, salt and stir together until well combined. Stir in the blueberries.
  •  Pour the batter into a greased and lined loaf tin. Bake for around an hour, until a skewer inserted into the center of the cake comes out clean. Leave to cool for 10 minutes in the tin before turning out onto a wire rack. 
  • When the cake is completely cool begin to decorate. Make the glaze by stirring together icing sugar and 2 tablespoons of lemon juice . Pour over the loaf and decorate with blueberries, a sprinkle of the icing sugar and the lemon zest.
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