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Earl Grey Blueberry Lemon Cake…sweet lemony almond cake swirled with a mix of fresh blueberries and infused with the warming flavors of earl grey tea for a cozy winter twist. Finish this simple cake with a citrus lemon glaze that’s unique and delicious. Every last crumb is SO GOOD. Enjoy for brunch, as an afternoon snack with a latte, or for dessert with a dollop of whipped cream. Bonus? It’s simpler to make than you’d think, and so very pretty…with very little effort.

Earl Grey Blueberry Lemon Cake |

It’s Tuesday, but it feels a bit more like a Monday, right?

Well, actually to be honest I’m lost as to what day it is most days of the week. Lately they’ve been blurring together a bit. With the long weekend behind us, I hope you guys are feeling refreshed and excited for the short week ahead. I also hope you’re ready for some baking because we obviously have some cake to chat about. I figured we did tacos yesterday, so with snow set to fall all week long, Tuesday afternoon baking just felt so very right.

Plus, it’s been a while since I’ve done a Tuesday baking recipe. This week just felt like a nice week to bring a sweeter Tuesday recipe back!

So here we are…and with a cake you might not expect out of me (because we all know that I really love a good chocolate cake).

raw blueberries

The background Story.

The funny thing about this recipe? I actually really dislike tea. I can do a hibiscus tea, but pretty much all warm teas make me gag. I know, I know, so weird. Trust me, I want to love a mug of green tea or that cup of chamomile tea, but I just can get it down. Maybe with some persistence I could learn to like it, but I’ve never given it too much of a shot. Tea just is not my favorite.

That said, I do love the flavors that are abundant throughout a lot of teas. Chai tea is cinnamon spice and everything nice. It’s probably my favorite flavor to incorporate into fall and winter desserts (do you remember my chai latte cupcakes?). And Chamomile pairs so wonderfully with honey. I often use it in spring and summer desserts (like this strawberry chamomile naked cake). And then there is earl grey, the warming tea that reminds me most of winter.

cake before baking

I haven’t done as much with earl grey as I have with chai and chamomile, but it’s still a flavor I love. It’s a British black tea, typically flavored with oil from the rind of a bergamot orange, a citrus fruit with the appearance and flavor somewhere between an orange and a lemon with a little grapefruit and lime thrown in. Way back in the day I shared an earl grey blueberry muffin in the original HBH cookbook. Last year I made earl grey citrusy pancakes. This winter I drew inspiration from those original blueberry muffins…and now we’re talking blueberry earl grey cake.

glaze being drizzled on cake

Here are the details.

The first step is to steep the tea in milk. I used whole goat milk, but you can also use coconut milk or any nut-based milk you enjoy. Ideally something creamy with a higher fat content like canned coconut milk or Malk organic nut milk (this is my favorite brand of nut milk).

While the tea is steeping, get together all the ingredients you need. Once the tea has steeped in the milk, the rest of the cake comes together quickly.

Cream some butter with lots of lemon and orange zest and a touch of sugar. Then add eggs and a splash of cream.

overhead photo of Earl Grey Blueberry Lemon Cake

Once all the wet ingredients have been mixed. Simply beat in the flour, baking powder, and a pinch of salt. Add the steeped milk and then stir in lots of blueberries. If you’re low on blueberries, pretty much any berry would be great.

Layer the batter into a loaf pan. Then add a small handful of berries and finish the cake up with a sprinkling of sugar on top. At this point, it’s time to bake. Like most pound cakes, this takes about an hour in the oven, which is a long time, but well worth the wait.

overhead close up photo of Earl Grey Blueberry Lemon Cake

While the cake bakes, make the glaze.

While the cake is so good on its own (really, it is), the glaze seals the deal (literally) and makes this extra special.

The first step is the citrus. I used a Meyer lemon and a blood orange. You can use all lemons too, but I love the color the blood orange adds, so pretty.

close up photo of Earl Grey Blueberry Lemon Cake slice

I zested the fruits with a Y peeler, then thinly sliced the zest into very thin dainty strips. Set the strips aside for a minute and mix the lemon juice together with a little powdered sugar (only just a little) and all the citrus zest. Spoon this over the cake for a truly delicious topping.

Earl Grey Blueberry Lemon Cake |

And that’s it…simple, pretty, perfectly sweet, extra moist, and SO GOOD! Every bite is bursting with sweet blueberries and hinted with lemon and orange.

Happiest Tuesday night baking to you all! Hope you guys enjoy this Earl Grey Blueberry Lemon Cake as much as I do!

Earl Grey Blueberry Lemon Cake |

Looking for other wintery sweets? Here are a few to try:

5 Minute Chocolate Chunk Banana Bread Mug Cake

Dirty Horchata Tres Leches Cake

Coconut Banana Cake with Fudgy Chocolate Frosting

Lastly, if you make this Earl Grey Blueberry Lemon Cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Earl Grey Blueberry Lemon Cake

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Calories Per Serving: 374 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Lemon Glaze


  • 1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.
    2. Preheat the oven to 375° F. Grease a (9×5 inch) loaf pan.
    3. In a large mixing bowl, beat together the butter, 1/2 cup sugar, lemon zest, and orange zest until combined. Beat in the eggs, one at a time, until combined, then add the vanilla. Add 1 cup flour, almond flour, baking powder, and salt, and beat to combine. Add the steeped milk, beating until just combined.
    4. Toss the blueberries with 1 tablespoon flour, then fold in 3/4 cups blueberries.
    3. Spoon the batter into the prepared pan. Swirl in the blueberry jam, then Sprinkle on the remaining blueberries and 1 tablespoon sugar. Bake for 55-60 minutes, or until the center is just set. Let cool before glazing.
    4. Meanwhile, make the glaze. Remove the zest from the blood orange with a vegetable peeler in wide strips. Thinly slice the strips. In a small bowl, whisk together the powdered sugar, and lemon juice until smooth and drizzly. Stir in the orange zests.
    5. Drizzle the glaze over the cake. Slice and enjoy!


To Freeze: Bake as directed, cool completely, then tightly wrap in plastic wrap. Freeze in a freezer bag or freezer safe container for up to 4 months. Thaw overnight in the fridge, or on the counter for a few hours. 
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour
Storing: this cake keeps well for 3-4 days at room temperature. 
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Earl Grey Blueberry Lemon Cake |

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  1. 3 stars
    I was so excited to make this! I steeped the milk first and set it aside. The recipe never said when to add it back in! I ended up forgetting about it until my batter was already in the pan. I even re-read the recipe instructions twice to make sure I didn’t just miss it, but no, it does not say anywhere in there when to add the milk back in 🙁

    1. Hi Courtney,
      So sorry to hear this and sorry you missed this step, but the milk is added at the end of step 3. I hope you’ll give it another try! xx

  2. I made this cake for my friend’s birthday and brought it to the party, everyone was amazed and loved how moist it was. And someone even said the cake is worth opening a cafe for!

    PS: I had fresh strawberries and used them instead ant it turned out amazing, too! Thanks so much for all your work and inspiration, I cook with your recipes a lot!

    X katia

    1. Hi Katia,
      Happy Memorial Day!!🇺🇸🎆 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it! xT

  3. hi! I want to make this into a layer cake using an 8-inch cake pan. would this change the recipe drastically/what would you estimate cook-time and oven temperature would be? thanks so much!

  4. I’m making this recipe as of now and just read the comments about the milk. The recipe says 1/2 cup, not 1/4 and there’s no way thay it will reduce by half just by warming and tea bagging. Is this a mistake? I was just going to add my 1/2 cup but now I’m dubious…

    1. Hey Martine,
      You should be able to add all of the milk without any issues. Please let me know if you have any other questions! xT