Blueberry Earl Grey Cake

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Portions: 8 - 10
Get Ingredients
Amount per serving
Daily Value %*
Total Fat47g72%
Saturated Fat29g145%
Total Carbohydrates79g26%
Dietary Fiber2g8%


Blueberry Jam Ingredients

  • 3 pints blueberries (6 cups)
  • 1 1⁄4 cups sugar
  • 2 teaspoons finely grated Meyer lemon zest

Meyer Lemon Whipped Cream Ingredients

  • 2 cups heavy cream, chilled
  • 1⁄4 cup sugar
  • 2 teaspoons finely grated Meyer lemon zest

Earl Grey Cake Ingredients

  • 1 1⁄2 cups flour
  • 1 tablespoon finely chopped Earl Grey tea leaves
  • 2 cups fresh blueberries
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 1 3⁄4 sticks plus 1 tablespoon butter, softened ( 15 tablespoons)
  • 1 cup sugar
  • 3 large eggs, at room temperature
  • 2 tablespoons crème fraiche or sour cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon vanilla extract or vanilla paste


Blueberry Jam Instructions

  1. In a large saucepot over high heat, combine blueberries and sugar. Cook blueberry mixture stirring frequently, about 20 -30 minutes. The jam will bubble and thicken as it cooks. Set jam aside.


Meyer Lemon Whipped Cream Instructions

  1. In a medium bowl, with a hand mixer, beat cream, sugar and zest just until stiff peaks form; set aside.

Earl Grey Cake Instructions

  1. Heat oven to 350°F.
  2. Grease a one 9-inch round cake pan with baking spray or butter; set aside.  3
  3. In a small bowl, combine flour, tea, baking powder and salt; set aside.
  4. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes.
  5. In a small bowl blend eggs, crème fraiche,  corn syrup and vanilla.  Add egg mixture to the butter mixture.  Beat on low speed just to combine. Then beat an additional two minutes on medium speed.  Scrape the bowl and repeat.
  6. Add one third of dry ingredients to the batter.  Stir on low speed for 30 seconds.  Scrape the bowl.  Repeat twice until all dry ingredients are incorporated.
  7. Spread batter in prepared cake pan.  Sprinkle 1 cup of the blueberries over batter.
  8. Bake 15 minutes and then rotate the pan.  Bake an additional 15 to 20 minutes until a toothpick comes out clean.
  9. Let cake cool completely in the pan on a rack.

To assemble cake:

Once cooled, run an offset spatula or a small knife around the sides of the pan. Invert the cake onto a serving plate. Pour 1 cup blueberry jam over top of the cake. Cover the jam layer with a generous amount of whipped cream (about 1 cup).   Sprinkle with blueberries. Serve remaining whipped cream on the side. Cake can be stored in refrigerator for 2 to 3 days.

About This Recipe

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