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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.

overhead photo of 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 | halfbakedharvest.com

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 | halfbakedharvest.com

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: 276 kcal

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

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Ingredients

Lemon Glaze

Instructions

  • 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 (9x5 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!

Notes

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. 

Earl Grey Blueberry Lemon Cake | halfbakedharvest.com

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Comments

  1. hi! If making ahead of time (one day) is it better to save the glaze until the day of serving or does that also hold up well if done in advance? Thank you!!

    1. Hey Charlotte,
      I would go ahead and save the glaze for day of serving. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    I made this as dessert for our Easter lunch spread and it was so delicious! So many compliments and I think every person who tried it asked me for the recipe!
    Personally I found the almond flour to be a bit dense so next time I will use only 1/4 cup almond flour and the rest APF. I still like a bit of almond flour flavor and texture, just not quite so much.
    Awesome recipe, Tieghan!

    1. Hey Anya,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  3. 5 stars
    This came out perfect! I did coconut oil at room temperature instead of butter, non dairy milk, and gf flour and it came out just amazing. I also added a strussel topping made of coconut oil, maple syrup, cinnamon, and almond flour on top. My only complaint was that the earl grey flavor wasn’t really there, but it didn’t make it any less tastey. Will deffinitely make again!

  4. Hey there! Do you think this could be made into cupcakes? If so, how long do you think I should bake? Thanks much and can’t wait!

    1. Hey Kelly,
      Sure, that should work just fine, I would start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 5 stars
    Delicious! I made it for my family, and some don’t like tea, so I saw on Instagram a comment that you could leave the tea out, just add the milk plain. That is what I did and it was amazing! I used canned coconut milk and think it made all the difference! We ate it in two days! I’m making more this week!

    1. Hey Kylee,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

    1. Hey Kate,
      Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan

  6. I just made this but I don’t think it turned out right… 375 for an hour might have been too much… the top of your cake looks a good amount lighter than how mine turned out. I’m a bit of a beginner at baking so if you have any advice I would really appreciate it. I love your recipes! I make them all the time! First one to not turn out as pretty as your pictures!

    1. Hey Taylor,
      Thanks for trying the recipe. Sorry yours seemed to have been over baked, unfortunately all ovens can be slightly different. Next time just keep and eye on it and once a knife comes out clean it’s done:) I hope this helps! xTieghan

  7. The cake was delicious – but I was expecting more of the Earl Grey flavor to come through. Next time I will use an extra tea bag…..
    p.s. your recipes are amazing!!!

    1. Hey Christine,
      Thanks a lot for making this recipe, I am so glad it was enjoyed. Happy Sunday! xTieghan

  8. 5 stars
    Seriously SO GOOD!!! my husband doesn’t always like lemon/blueberry together but he loved this. I used coconut milk and all A.P. Flour and seriously just so good. Turned out perfectly!! Thank you!!

    1. Hey Amy,
      I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday💕 xTieghan

    1. Hey Julia,
      Sure, muffins would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 1 star
    Although it looks pretty, unfortunately this cake just doesn’t work. The addition of almond flour gives the cake a horrible mealy consistency. The flavor of the cake is really mild and a bit boring- even following the directions to steep the earl grey tea. The lemon glaze is the only thing that really makes the cake edible. HFH does great meal recipes (dinner, lunch, etc) but in my experience the baking recipes miss the mark. And as another reviewer mentioned, this recipe is similar to an earl grey yogurt cake from Bone Appetit. You’re better off trying that recipe!

  10. 5 stars
    This is amazing! Made it following your gluten free option as my husband can’t have wheat. Unbelievably good! Thank you.

    1. Hey Sue,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

    1. Hey Susan,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  11. 5 stars
    This was delicious! I wanted to amp up the lemony flavor so I subbed 1tsp lemon extract for one of the tsp’s of vanilla and I added 1/4 of a tsp of lemon extract to the glaze! I also glazed it while it was still slightly warm and pierced it on top a few times with a wooden skewer so that the glaze would sink in- it made it so perfectly moist! So yummy!

    1. Hey Christin,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  12. 4 stars
    I was so excited to try this recipe (I love all things early grey) and for the most part, it lived up to expectations! The only element that didn’t quite work was the glaze. As others have commented, the ratio of powdered sugar to lemon juice yielded a pretty runny mixture. Something else (which no one has mentioned but was my main issue) – I found the amount of lemon juice in the glaze to be SO overpowering. I even used fresh lemon juice (whereas bottled is usually stronger) so I can’t imagine if I had used bottled. All in all though, will make again and just make some adjustments in the glaze!

  13. I am new to your site and this is the first recipe of yours I am trying! My cake is currently in the oven and it smells so good, I can’t wait to try it! Excited to try more of your delicious recipes!

  14. 3 stars
    Tastes amazing. Followed all the directions and was not sure why it browned and became very crunchy on the outside, so as far as a baked good it felt burned. Not sure where it went wrong. Blueberries on top did well. Wish I could take a picture to show result.

    1. Hey there,
      So sorry about this, but it sounds like the cake was overcooked? Let me know how I can help! xTieghan

  15. 5 stars
    Hey Tieghan,
    This coffee cake was like heaven on earth I can’t tell you how much I loved it!! If there was an option to give you more then 5 stars believe me I would have it was that good!! I am a big lover of blueberries and using that blueberry jam put it over the top. I’m positive I will make this over and over again great job thanks for sharing! I gave a piece to a girl friend of mine as well. Sadly, she couldn’t try it because she was doing a cleanse. Her comment was it smelled delicious and she gave it to her two kids to try. The verdict were two thumbs up they said it was amazing!! I’d expect nothing less from you asl your recipes are my favorite 🙂

    1. Hey Mike,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  16. 5 stars
    I made this for my family and they loved it! Your glaze looks white and so pretty. My glaze comes out more clear. I followed the recipe but it doesn’t look the same – do you know why that could be? It was still so delicious.

    1. Hey Kaitlyn,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Try adding a little more powdered sugar next time:) Happy Sunday! xTieghan

    1. Hey Ritz,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

  17. 5 stars
    *Update*
    I couldn’t figure out how to reply to my original comment above, but thought it was worth updating! Thank you very much for the advice. I ordered a metal loaf pan, but couldn’t wait, so I tried the recipe again in my metal muffin tin and they turned out beautifully!! I also used whole milk instead of coconut milk, so who knows which made the bigger difference ¯\_(ツ)_/¯
    I followed the recipe to a T, and I can’t speak highly enough of the outcome. I did adjust cooking time for muffins – 25 minutes seemed to be perfect. I also doctored up the glaze just a tad – a touch of blood orange juice (in addition to the zest strips) makes it just the prettiest shade of pink. 🙂 I can’t wait to distribute these to friends and family – they are too delicious and beautiful not to share!
    Can’t thank you enough for the helpful tips and for an incredible recipe, as always!

  18. This looks fantastic like all your recipes!! Can I substitute olive oil for the butter? Trying to cut out fat from our diet. Thank you!

    1. Hey Sandi,
      Thanks so much! Sorry I have not tested this recipe with olive oil. I would try using a vegan butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    I really like that this isn’t overly-sweet. Perfect for breakfast 😉
    As others have said, I really couldn’t taste the Earl Grey, but the lemon and blueberry flavors were perfect. And also – as others have said – my cake was definitely not as vibrant yellow as the pictures. But still delicious!

  20. Hi! I love your recipes so much! I’m not very good at baking, but this just sounded so amazing, I built up the courage to give it a try! It was so close to turning out just perfectly, but I somehow screwed it up. It seemed set after 60 minutes, and then I let it cool in the pan for about 15, but when I went to pull it out of the pan to set on a cooling rack, it just disintegrated. I was heartbroken! But now, I’m determined to get it right. I used a glass Pyrex bread dish – do you think this could have possibly affected it? Maybe it needed a longer cook time in glassware? I used 1/2 cup of full fat coconut milk – should it be cooled to room temperature before adding to the batter? I have a metal muffin tin – saw that a commenter made muffins, so maybe I’ll give that a try. I’m very excited to give it another go – the ghost smells after my failed attempt were just too divine to give up on this one!

    1. Hey Maggie,
      So sorry to hear this! I do prefer using a metal loaf pan. The milk does not need to be fulled cooled before adding to the batter, but I have not tested this with coconut milk so that could be the issue. Let me know if the metal pan helps next time! xTieghan

  21. 5 stars
    Huge hit and it was gobbled up! Was very moist. I never had earl grey tea before and now I’m a huge fan. For all you Star Trek fans out there, Picard is correct in that as his go to drink.
    Thank you Tieghan!

  22. 5 stars
    Oh,wooow, that is so moisture and yummy cake!!! I used Myple syrup mixed with dates syrup instead of sugar and decorated with fresh flowers. Looks amaaaaZZZing!!!! Tastes deluuuuusioSSS! 👏👍Thanks,Tieghan

    1. Hey Liv,
      That will work totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  23. This bread is so delicious! I’m wondering how you get that beautiful yellow color to the bread? I followed your recipe exactly, well I thought I did!

    1. Hey Christina,
      I am so glad the recipe was enjoyed, thank you for making it! The yellow color came from the lemons:) xTieghan

  24. 5 stars
    I made this Sunday evening – it’s Tuesday and I only have 2 slices left… talk about a major hit in my home! I will definitely make again. I suggest using coconut milk.

  25. Delicious. Made this Sunday and it already got devoured. Only thing is it seemed a tad dry. I used all regular flour. Would that have made a difference? Or maybe add more milk next time?

    1. Hey Trisha,
      Thanks so much for trying the recipe, I am glad it was enjoyed! Not using the almond flour could have possibly caused this, maybe it was slightly over baked as well. I hope this helps for next time! xTieghan

  26. 4 stars
    Just made this Sunday. The cake is very moist and all the zest is really delicious. Unfortunately all my blueberries sunk to the bottom despite giving them a generous dusting in flour before adding to the batter – so minus 1 star for uneven berry distribution, LOL.

    1. Hey Alicia,
      I would bake at 375 either at sea level or altitude. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  27. Mine didn’t come out nearly as pretty as yours:( I somehow managed to overbake the outside with it still stodgy and wet in the middle…guess I need more practice lol. Lovely recipe though, goes great with tea!

  28. This recipe was super easy!! I am impatiently waiting for the cake to cool but can already tell it’s going to taste amazing. Thank you!

  29. 5 stars
    This is like the Twiggy of pound cakes. An English, timeless beauty
    This came out soooo delicious! I only had almond milk on hand but a 1/2 tbsp of butter helped provide the fat it was missing from the lack of dairy milk. I really love how with the 4 tea bags the tea flavor really shines in the perfect crumb. It also plays SO WELL with the zippy citrus in the icing (which I will probably use to glaze some homemade earl grey doughnuts inspired by this because WOW!)

  30. 5 stars
    I have made a lot of lemon blueberry cakes over the last year, but this was my family’s absolute favorite. The almond flour creates such a tender crumb and the earl grey complements the lemon with citrusy, floral notes without being too too strong for anyone who doesn’t love earl grey tea. I didn’t have whole milk, so I steeped the tea in almond milk with about 1 tbsp. of heavy cream to compensate for the fat, and it was perfect. Cannot wait to make and enjoy this again!

  31. 5 stars
    Made this for a brunch yesterday. Someone else made scones. Needless to say, that my earl gray cake was the big hit!
    (Luckily I set a few slices aside so I could have it for breakfast this morning – which is exactly what I’m doing!)

    This was a delicious pound cake. I was psyched that my grocery store had blood oranges. Added a great flavor.
    My one question: I splurged on the almond flour. Wondering what the taste difference would have been if I just used APF?
    Thanks for the recipe – the earl gray tea added an incredible flavor.

    1. Hey David,
      Thank you so much for giving the recipe a go! I am thrilled it was enjoyed. The almond flour gives the cake a bit of a lighter texture. xTieghan

  32. Are their any other recipes like this and the other one with rhyme, because I really wanna do one but without the lemon. Just wondering, thx

  33. are there any other recipes similar to this and the other one with thyme? I really wanna make some sort of pound cake similar to these but without lemon

  34. 5 stars
    So oddly my cake is like 2 inches high and not the 5 inches as the pan was 9 x 5…but other then that it looks good and smells great! I wonder why it didn’t rise up…

  35. 4 stars
    Delicious. Made it with full flour and no lemon (added extra orange). It felt pretty dense though- not sure if that’s because I used frozen berries or if it’s the glaze soaking in. I’ll definitely make it again and try it without the glaze!

  36. God bless people for having a baking blog…Lord knows I couldn’t do it with all the questions people ask when they have access to Google. This looks incredible. I can’t wait to make it.

  37. Yummy but mine was more tan than yellow and very dense. I used 2% milk and all purpose flour only. Maybe goat milk doesn’t take on the tea color as much? And would the all purpose flour make it heavier? I’m going to try again and see if it comes out more like your photo!

    1. Hey Melissa,
      Thanks for giving the recipe a try, yes the almond flour gives in a lighter texture! I hope this helps for next time! xTieghan

    1. Hey there,
      I would cool at least 15 minutes before adding the glaze. I hope you love the recipe, let me know how it turns out! xTieghan

  38. I’ve been following along with your dinners and finally got the courage enough to try some baking with this recipe (extremely novice baker!) It turned out tasting delicious!, however it definitely crumbled on me. I’m curious if your baking recipes account for high altitude baking? I’m in the Denver area, so not quite like Breck, but wanted to ask! Thanks! It still tasted delicious even if it didn’t look pretty! 🙂

  39. 5 stars
    W-O-W!! Loved this recipe Tieghan! Easy to make and oh my God so delicious!! Absolutely will continue to make this for myself and others. Question, how did you get your bread to look so yellow? Mine is not that color but still delicious. Also, when it comes to adding the blood orange, do you mean include it as the part of the 3 Tablespoons of lemon juice for the glaze? Curious to know and thank you for making cooking fun and delicious!!

    1. Hey Abilia,
      I am so glad you have enjoyed the recipe, thanks so much for making it! Yes, that is correct:) The lemon gave my bread the yellow color. Have a great week! xTieghan

  40. 4 stars
    I just made this without substitutions. It’s very good as a blueberry lemon cake, as the earl gray is so faint, I honestly don’t notice it. Did anyone else experience this? I also agree with reducing the baking time. I did 375 at 55 min, but could have done about 45. I have a gas oven for reference.
    Nice recipe, will make again. Will put like, 6 earl gray bags into the milk next time.

  41. 4 stars
    Cake is delicious! It was done 10 minutes earlier than time given…glad I was watching!
    I followed recipe to a T and my glaze was clear and runny, not thick and white like your video. Do adjustments need to be made due to your altitude?

    1. Hey Debbie,
      Thanks so much for giving the recipe a try! For a thicker glaze, just add some more powdered sugar:) I hope this helps! xTieghan

  42. 5 stars
    this cake is so good!! i love the addition of earl grey and citrus and lemon in this cake. i thought it might all not work well together, but it’s so delicious 🙂

    1. Hey Annabel,
      You can use a regular milk that you enjoy. I hope you love the recipe. Let me know how it turns out! xTieghan

    1. Hey Davek,
      Thanks for giving the recipe a try, sorry to hear about the coloring. Was there anything you may have adjusted? This would help me to better answer your question! xTieghan

    1. Hey Eliza,
      Sorry I haven’t tested that, I am worried it would affect the outcome of the cake if you did that. I hope you enjoy the recipe. Let me know how it turns out! xTieghan

  43. 5 stars
    Delicious! I didn’t have Earl Gray so I used Chai steeped in coconut milk but I must say it was absolutely delicious! Great recipe!

  44. 3 stars
    I made this recipe but skipped the blueberries as I didn’t have any on hand. It was a little dry and I couldn’t taste the earl grey flavors at all. I plan to try again but maybe will add extra milk next time!

    1. Hey Taylor,
      So sorry you didn’t love the recipe, the blueberries do add some moisture as they release their juices, maybe try following the recipe as is next time:) I hope this helps!! xTieghan

  45. 5 stars
    OMG! This was absolutely delicious! Beautiful flavours! I made it yesterday, it’s already gone, so I am making it tomorrow once again! We just could not get enough of it!

  46. This cake is SO good. It comes together so easily and turns out absolutely delicious. I only had cashew milk but it still turned out great and tasted amazing. The earl grey is so subtle but just adds that extra dimension to the flavour that sets the cake apart. And don’t skip out on the blood orange zest in the icing! I almost didn’t buy one for it but I’m SO glad I did because it tastes soooo good. Husband and family loved bed this one.

  47. Love your recipes!
    You mentioned that you had done other recipes with Chai tea. That is my absolute favorite! Do you think it would work with this recipe?

    1. Hey Alisa,
      Yes, I think chai tea would work well here. I hope you love the recipe, let me know how it turns out! xTieghan

  48. I love this recipe but I am so curious about where your amazing teacups are from (you could see them more in the Insta story of this recipe). Xoxo

    1. Hey Lissette,
      I haven’t tried oil, but I think a vegan butter would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  49. 5 stars
    I made this last night – and made double – So delicious!
    My only problem was that I couldn’t get the glaze to harden – maybe I made it to liquidity or not enough powdered sugar?
    Either way, it was DELICIOUS and EASY!

    1. Hey Moll,
      Thanks so much for making the recipe, I am delighted it was enjoyed! You could always add more powdered sugar to thicken it up. Happy Friday:) xTieghan

  50. 5 stars
    This was OUTTA this world Fabulous!!! Made using only All Purpose flour. STILL turned out eyes roll in the back of your head good!!!

  51. Hi Tieghan,
    I see recommend to add a splash of cream but don’t see it listed in the ingredients. Can I make the cake without the splash of cream?
    Can’t wait to try!!

    1. Hey Jessica,
      You can skip that:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Mary Kay,
      Yes, that will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey there,
      No need to let them thaw:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Marjani,
      So sorry I haven’t tested this, I am not sure how well that would work for this recipe. I hope you love the cake, please let me know how it turns out! xTieghan

  52. Earl Grey is one of my favorite flavors – I use Stash double bergamot. A few weeks ago, a local market had fresh bergamot – this recipe would have been perfect for that! I even enjoy earl grey perfume. Will post on insta once it’s cooked today!

    1. Hey Anastasia,
      Yes, I think that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. Hi! This looks AMAZING. I really want to make this, but is it possible to do it without a mixer? I saw you were using one when you posted videos of it on instagram. Thanks so much:)

    1. Hey Erica,
      Totally fine to mix by hand! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Alex,
      Totally fine to use frozen blueberries and no need to thaw them:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  54. 3 stars
    Just whipped this recipe up today as per the directions exactly. The addition of almond flour is a nice touch and I just love citrus this time of year! Happily sitting down now for a slice with some hot tea ☕️
    I would recommend either lowering the temp to 350 for the full time or decreasing the baking time by 10 minutes – I’m glad I checked mine before the full time was up or it would have been well overdone.

    1. Hey Helen,
      Do you mean in place of the almond flour? I think that would work well for you. I would not use coconut flour for the entire cake though. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  55. 5 stars
    This was tasty! It didn’t turn out as full as yours looks in the pic—ours was a bit deflated, but the 10-year-old made it so anything could have happened…she did use half coconut sugar and half brown sugar in place of the granulated sugar…could that have something to do with it? It was still really good though.😁

    1. Hey Lisa,
      I so appreciate you giving the recipe a try, I am thrilled it was enjoyed! Yes, those sugars would affect the turn out of the cake:) xTieghan

  56. I made this recipe (as is, no substitutions 🙂 ) this AM and it’s incredible. And not REMOTELY like the BA recipe that another reader so kindly suggested. Also people need to chill with the “can I sub this, can I sub that?” YALL just google it! She probably tested it different ways and this was the best. If you’re dairy, gluten, nut, egg, soy, everything-free why are you asking someone who isn’t how you should be cooking?! Okay I’m done. This cake is amazing!!

  57. 5 stars
    I told my husband last night at 10:30 that I was sick of just watching your amazing videos and never making anything. I had everything in house to make this bread and I was making it. I subbed in frozen raspberries and raspberry jam and used regular lemons and oranges. The only thing I didn’t factor in was how good the house was going to smell ALL NIGHT LONG!!!! I just glazed it and I may have just dressed her up a bit with toasted sliced almonds on top also.Haha Thanks for all your great recipes and feeding my inner baker.

    1. Hey Jane,
      Thanks so much for making the recipe, I am so glad it was enjoyed! Lol thanks for following along:) xTieghan

  58. 5 stars
    Is earl grey not an ingredient used by multiple people in desserts? Anyway, this was delicious. Thanks for the recipe

  59. Love your recipes! I’m really excited to try this one. I’m temporarily going dairy-free (which is why I’ve been LOVING so many of your recipes!!) and I haven’t done any baking yet. Do you think I can substitute vegan butter for the 1 stick salted? Or should I use a neutral oil instead? Thanks!

    1. Hey Jaclyn,
      I think a vegan butter would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Alan,
      So sorry I am only able to provide the estimated calorie count. Please let me know if you have any other questions! xTieghan

    1. Hey Cornelia,
      Yes, that will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  60. 5 stars
    I don’t see where you add the almond flour in the description notes – only the 1cup of all purpose flour after the vanilla. Am I missing something?

    1. Hey Kara,
      Sorry for the confusion, you are adding the almond flour in step 3. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. I noticed that it looks like your blueberries sunk to the bottom! A trick that works for me is to dust berries/chocolate chips/nuts with a bit of flour before folding them into the batter, and it helps keep them from sinking!

    1. Hey Amy,
      So sorry I have not tested this recipe without the egg, but you could certainly try a chia or flax egg. Let me know how it turns out! I hope you love the recipe! xTieghan

  62. Can this recipe be made with a different tea?Got sick on earl grey tea and can stand the taste or smell of it

    1. Hey Karen,
      Sure any tea you like! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  63. If you are not a tea lover, try the YOGI teas….these herbal delights are delicious. I especially love the Lemon Ginger, and the Detox blend. Very warming and yummy!

    1. Hey Sharon,
      You sure can! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Chelle,
      I used the almond flour for texture, but yes you can use all purpose flour. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  64. I looooove Earl Grey tea – this recipe will be so perfect to carry us into Spring with all of those delicate flavors!

    Also, fun fact if you’ve ever seen the movie The Duchess, but the man that the Duchess had an affair with is Charles Grey, THE Earl Grey that the tea is named after lol – a life full of tea and scandalous affairs.

  65. Ah now this is my kind of cake and one that I will definitely be making this week. I love the idea of Earl grey tea with it too.

  66. I’m having a moment with blueberry based recipes lately, this looks perfect! Love the idea of tea in the cake. I Can’t wait to bake this for my family this weekend! Thank you!

    1. Hey Chris,
      You can use a GF flour or just use all all-purpose flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Amanda,
      I would recommend using almond flour and a GF flour, I think you will get a better result with a mix. I hope you enjoy the recipe, let me know if you have any other questions! xTieghan

  67. This looks delicious! I noticed you are only using 1 cup total of blueberries in the directions but the recipe calls for 1 1/2 cups. Can you clarify please? Thank you

    1. Hey Nicole,
      Sorry the recipe has been fixed, it is 1 1/4 cups of blueberries. I hope you love the recipe, please let me know if you have any other questions! xTieghan