This earl grey bundt has become one of my favorite bakes this season. The milk is infused with black tea, carrying foggy notes of citrus and bergamot through the crumb. A blueberry glaze settles over the top, berry-stained and lightly floral from a little lavender. Soft and fluffy, it’s the kind of cake I want to share over a pot of tea with friends.
Ingredients You’ll Need For This Bundt
Sugar. Granulated to add sweetness to the cake. It’s whipped with whole eggs until light and fluffy.
Butter. Adds fat and flavor in both the cake and glaze.
Avocado Oil. Keeps the cake light and moist. Olive oil can also be used for a richer, fruitier flavor.
Milk. Full fat milk adds richness to the cake. It is infused with tea and then heated with butter before adding to the rest of the ingredients.
Earl Grey Tea. Infuses the cake with a lovely black tea flavor.
All Purpose Flour. Hayden Flour Mills all purpose sonora is my go-to.
Eggs. Large and room temperature.
Baking powder. The rising agent for this cake.
Salt. Balances the sweetness.
Vanilla. I love Singing Dog Double strength vanilla for a rich creamy flavor.
Blueberries. Fresh or Frozen. I used Northwest Wild Foods Frozen Blueberries.
Powdered Sugar. Dissolves quickly for a smooth, sweet glaze.
Lavender Extract. Optional but adds a delicate floral flavor. I use Kates Naturals.
Baker’s Notes
For the glaze, defrost frozen wild blueberries and strain them through a fine-mesh sieve, pressing gently to release the juice. You can also warm fresh or frozen blueberries in a small saucepan until the juices release, then strain.
You can also infuse the milk with your favorite herbs and flowers — toasted fig leaves, a honeyed chamomile, or a black tea with rose petals.
Earl Grey Bundt Cake with Blueberry Lavender Glaze
Ingredients
Early Grey Bundt Cake
1 cup (250 ml) whole milk
2 tablespoons loose leaf earl grey tea
6 tablespoons (85g) unsalted butter
2 tablespoons (30ml) avocado oil
1 tablespoon vanilla extract
1 teaspoons salt
1 1/2 cups (300g) granulated sugar
4 large eggs, room temperature
2 cups (250g) all purpose flour
2 teaspoons baking powder
Blueberry Lavender Glaze
2 cups powdered sugar
2 tbsp butter
1/2 cup fresh or frozen berries *see notes
1 tbsp boiling waiter
A few drops of lavender extract
Instructions
- Place the milk and the earl grey tea into a small saucepan set over medium heat. Allow the mixture to come to a simmer then turn off the heat and set the saucepan aside to let the mixture infuse for 30 minutes. Once infused, strain the tea. Re-weigh it, so that you have 1 cup (240ml) . You may need to add a little plain milk to measure a cup.
- Preheat the oven to 350. Butter and flour a 10-cup bundt pan.
- Sift the flour and baking powder and set aside.
- In a small saucepan, reheat the infused milk, with butter and oil. Bring to a simmer, turn off the heat and add the vanilla and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the sugar and eggs until pale and thick, 3-4 minutes. Using a rubber spatula, carefully fold the flour into the eggs in three stages, trying not to deflate the eggs.
- Add a cup of the egg/flour mix to the milk and whisk to combine. Pour the rest of the hot milk into the bowl with the egg mix folding gently until no streaks appear.
- Divide the batter evenly into the cake pans. Bake for 35 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool for 15 minutes in the pan. Before transferring to a wire wrack to cool completely.
Blueberry Lavender Glaze
There are a few ways to make this glaze! I defrosted frozen wild blueberries and strained out the berry juice. You can also add fresh or frozen blueberries to a small saucepan over medium heat and stir occasionally until the juices begin to release and then strain out the liquid.
- Sift the powdered sugar into a mixing bowl. Make a well in the center of the sugar and add the butter. Pour 1 tablespoon blueberry juice and 1 tablespoon of boiling water to melt it. Stir together until smooth. Add the lavender if using. Adding more powdered sugar or liquid for the desired consistency.
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