1. 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.
2. Preheat the oven to 350. Butter and flour a 10-cup bundt pan.
3. Sift the flour and baking powder and set aside.
4. 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.
5. 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.
6. 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.
7. 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. 

1. 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.