Earl Grey & Blueberry Loaf Cake With Rosewood Honey Glaze
The perfect loaf cake to pair with your morning tea or coffee or to enjoy as an afternoon snack or after dinner dessert! This Earl Grey & Blueberry Loaf Cake is deliciously satisfying and SUPER easy to make!
A light, moist cake infused with a lovely Earl Grey flavour from our Toronto made Pluck tea, bright Barrie Hill blueberries and glazed with a silky Rosewood Honey and lemon glaze that pairs beautifully with the flavours of this loaf cake.
For the Cake
- 2/3 cup 2% Harmony Organic Milk
- 1 cup Barrie Hill Frozen Blueberries
- 3-4 Pluck Earl Grey Cream Tea Bags
- 2 cups (240g) K2 Milling AP "Viking" Flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cups sugar
- 2 x Homestead eggs
- 1½ tsp vanilla extract
- 1/2 cup Golden Dawn butter, melted
- 1-2 cups Confectioners Sugar, (depending on desired thickness of final glaze)
- 3 tbsp Rosewood Honey
- 1 tbsp Hot Water
- 1 tsp Freshly Squeezed Mike & Mike Organics Lemon Juice
- 1/4 tsp Vanilla Extract
In a small saucepan, bring your milk to a light summer and add 3 of your Pluck Earl Grey Cream tea bags and gently stir. Set aside and let steep as you prepare the rest of your batter.
Preheat your oven to 325°F, and prepare a loaf pan by greasing it with some butter. In a large mixing bowl, combine your flour, baking powder, and salt.
In a stand mixer fitted with the paddle attachment, add your eggs, sugar, and vanilla extract. Beat on high for 5 minutes until the mixture is thick, fluffy, and has tripled in volume.
Turn the mixer to low and slowly, drizzle in the melted butter. After all the butter has been added, beat for an additional minute or two on medium-high.
Reduce the speed to low and and slowly add your dry ingredients in, mixing until just combined. Add your steeped milk and and mix until the batter just becomes smooth. Be careful not to overmix as this will result in a dense cake.
Remove from the stand mixer and add in one cup of frozen blueberries and fold in using a spatula.
Add the batter to the loaf pan and bake in your preheated oven for 50-60 minutes, or until a toothpick inserted in the middle of the loaf cake comes out clean. Allow to cool completely for 10 minutes before removing from the pan and let cool completely before glazing.
Make Your Lemon Honey Glaze
While the cake is cooling, make your lemon and honey glaze. In a medium bowl, combine your confectioners sugar, Rosewood honey, hot water, lemon juice and vanilla extract and mix until smooth.
If the glaze is too thin or thick, add water or more confectioners sugar respectively until you reach your desired consistency.