Earl Grey & Blueberry Tea Cakes #thecakeslicebakers

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. 

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The New Way To Cake - and our choices for August 2020 were:

Peach & Rosemary Pavlova

• A Little Bit of All Right
• Amandie Bakes

Earl Grey & Blueberry Tea Cakes

• All That's Left Are The Crumbs 
• Making Miracles
• Culinary Adventures with Camilla
• A Day in the Life on the Farm
• Karen's Kitchen Stories
• Sweet Sensations

These are a lovely tender blueberry tea cake infused with the subtle flavor of Earl Grey through milk steeped in the tea. The texture is light and tender, and there are blueberries bursting in every bite! These are the perfect accompaniment to a cup of tea or coffee - to start or end your day with! They'd be perfect on a brunch table.

Earl Grey & Blueberry Tea Cakes
makes about 16-17 muffin sized cakes

Ingredients
1/2 cup milk
3 Earl Grey tea bags
1 tsp vanilla
2 1/4 cups all-purpose flour, divided use
1 TBS baking powder
1 cup granulated sugar
1 cup butter, softened
3 eggs
1 pint fresh blueberries, rinsed and stems removed

Directions

1. Heat the milk and tea bags in a small saucepan until just before boiling, remove from heat and set aside to steep and cool about 10-15 minutes. Stir in the vanilla.
2. Meanwhile, preheat oven to 350 degrees and prep 16-17 muffin wells with nonstick cooking or baking spray, or liners.
3. Combine dry ingredients in a medium bowl: 2 cups all-purpose flour and baking powder. Whisk and set aside.
4. In the bowl of a stand mixer, cream the softened butter with the granulated sugar until light and creamy (a couple minutes). Blend the eggs in, one at a time, scraping down the sides between additions as needed. 
5. On low speed, add in the half the dry ingredients, followed by the milk, and the remaining flour. Stir just until combined - finish mixing and scraping down sides by hand with a spatula.
6. Gently toss the blueberries with the remaining flour and stir them into the batter carefully with a spatula, trying not to break any open if possible.
7. Divide batter between prepared baking sheets. Add a sprinkling of Turbinado sugar to the top if desired (I didn't add any to mine).
   Bake for about 22-25 minutes, until a toothpick inserted into the center comes out clean.
8. Cool in the pan for about 5-10 minutes, then turn out to complete cooling on a wire rack.