Earl Grey Tea Cake with Blueberry Cream Cheese Frosting


It is so nice to be home visiting family this weekend.

Earlier this week I decided to experiment and create my perfect birthday cake.  Now most of the time I am a chocolate fiend/chocolate cake obsessed/am always ordering chocolate dessert when we go out, but I had this combination on my mind for a while.  The cake actually tastes like earl grey, which was such a relief.  I've played around with a few earl grey recipes before that didn't turn out the way I had hoped and it seems that I've finally got it nailed down.  The frosting is creamy and indulgent, making it pretty much the perfect cake for a once-a-year birthday treat. 

Earl Grey Tea Cake
1 ½ cups 1% milk
6 earl grey tea bags
2 cups whole wheat flour
½ cup sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 large egg
6 tablespoons butter, melted
½ cup non-fat greek yogurt
¼ cup honey

Preheat oven to 350°.  Heat the milk in a pan over low-medium heat, until little bubbles form around the edges.  Do not boil.  Once heated, add the tea bags to the milk and stir until tea is covered.  Remove from heat and let steep for 30 minutes, removing tea bags when finished.  Whisk the flour, baking powder, baking soda and salt until combined.  In a separate bowl, combine the melted butter with yogurt, honey and sugar.  Add in the milk mixture and stir until well combined.  Pour wet mixture into dry and stir until smooth.  Divide the batter between two 8-inch round baking pan and bake for 15-20 minutes, until the edges are golden brown and the cake is cooked all the way through.

Blueberry Cream Cheese Frosting
1/2 cup butter, softened
8 oz of cream cheese, at room temperature
1.2 oz freeze dried blueberries, pulverized in a food processor
Zest from one lemon, divided in half
3 cups confectioners sugar

With an electric mixer, mix butter until soft.   Add in cream cheese and beat together until combined.  Mix in pulverized blueberries, followed by lemon zest.   Add 3 cups of sugar to the mixture to star. Add more sugar if necessary.  Spread on earl grey tea cake with an offset spatula, sprinkle top with remaining lemon zest.