Earl Grey Cake with Blueberry Filling

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Steep the tea bags in 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 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 mixing bowl, combine the flour, sugar, baking powder, and salt. Then mix in the butter on low speed until it resembles coarse sand, 3 minutes.

Step 4

Whisk together the tea milk, sour cream, oil, egg, and vanilla. Mix it into the dry ingredients until just combined.

Step 5

Evenly distribute the batter into the prepared cake pans (370 grams in each). Bake for 25-30 minutes or until the tops spring back when touched. Allow the pans to cool on a wire rack for 20 minutes, then remove them from the pans and let them finish cooling on the rack.

Step 6

Meanwhile, make the simple syrup. Cook the water, sugar, and tea bags over medium heat for 3-4 minutes or until the sugar is dissolved and the syrup is tea-colored. Set aside. Remove the tea bags once cool.

Step 7

Cook the blueberries, sugar, and lemon juice over medium heat until bubbling, about 10-15 minutes. Mix the cornstarch and water, stir into berries, and cook for 1 more minute until thickened. Cool before using.

Step 8

For the frosting, cream the butter and powdered sugar until combined. Then mix in the cream and vanilla. Beat on medium speed for 2-3 minutes until the frosting is super light, white in color, and fluffy.

Step 9

To assemble: Trim the top of the cake layers and brush with 1 tablespoon of syrup. On the bottom layer, pipe a border of frosting around the edge, fill the center with half of the blueberry filling, and place the second cake layer upside down on top. Use the rest of the frosting to cover the top and sides of the cake. Spoon the remaining blueberry filling on top and garnish with fresh berries.