This loaf is just dreamy.
It’s moist. It’s sweet, but not too sweet. And the flavours! Strong earl grey tea and tea leaves are baked into this bread, giving it a delicate, perfectly earl grey aroma and flavour. This is nicely complemented with a good dose of lemon zest. And the blueberries, when they bake, get soft and aromatic, complimenting the tea and lemon perfectly.
And if that isn’t enough, it’s drenched with a light lemon glaze, because everything is better with lemon glaze. Obviously.
There couldn’t be a loaf more suited to afternoon tea!
Recipe from Top with Cinnamon
1 bag Earl Grey Tea
6 tbsp butter
1/2 cup sugar
1/4 cup plain yogurt (or buttermilk, or sour cream)
zest of 1 lemon
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup blueberries
1/2 cup icing sugar
Preheat the oven to 350. Grease a loaf pan and set aside.
Soak the tea bag in 1/2 cup boiling water for 10 minutes.
While the tea is steeping, melt the butter in the microwave or over the stove. Remove from heat, and beat in sugar and eggs. Add yogurt and lemon zest and stir until mixed.
Remove the tea bag from the water and add the brewed tea to the butter mixture. Cut the tea bag open, and add the leaves to the mixture as well. Stir in flour, baking powder, baking soda, and salt. Gently stir in blueberries.
Pour batter in to the loaf pan and bake 45-55 minutes, until a tester inserted in the centre comes out dry. Let cool about 20 minutes before turning out onto a cooling rack.
To make the glaze, slowly add lemon juice to icing sugar, stirring with a whisk or fork until it’s the thickness you want. I only ended up using about half a lemon’s worth of juice. Pour glaze onto loaf and let it sit until set.
The perfect pair for tea, this light, aromatic loaf is definitely my new favourite!