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Earl Grey Tea, Blueberry, Lemon Cake

June 17, 2017

Earl Grey Tea, Blueberry, Lemon Cake

 

1 Earl Grey Tea bag

1/2 cup water, boiling hot

6 Tbsps. butter, melted

1/2 cup granulated sugar

2 eggs

1/4 cup buttermilk

zest of 1 lemon

1 1/2 cups + 1 Tbsp. all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 Tbsp. poppy seeds, optional

1 cup blueberries

Glaze, see recipe below

 

Preheat the oven to 350 F.    Grease and flour a large loaf pan, set aside.

 

Soak tea bag in boiling water for 10 minutes, set aside.   Cut open tea bag and add to brewed tea

 

In a medium pot beat together melted butter, sugar and eggs until smooth.   Beat in buttermilk and lemon zest.    Stir in brewed tea and tea leave mixture.   Add flour, baking powder, baking soda, salt, poppy seeds (if using) and stir together until just combined.   Stir in blueberries.

 

Pour the batter into prepared loaf pan.    Bake for 45 to 55 minutes, until a pick inserted into the center of the cake comes out clean.     Remove from oven and let cool for 10 minutes in the pan before turning out onto a wire rack.

 

Glaze:

1/2 cup powdered sugar

Lemon juice

 

Stir together powdered sugar and lemon juice a little at a time, stirring between additions, until you have a smooth, pourable glaze.   Pour glaze over warm cake.   Let cool completely, then serve.

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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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