August 20, 2020

Earl Grey & Blueberry Tea Cakes ~ TheCakeSliceBakers

 As horrible as this pandemic has been, one small bright point in it all is that people have
discovered their love of baking - bread, cakes, biscuits, pies, or a combination of them all.

The Cake Slice Bakers continue to bake their way through The New Way To Cake by Benjamina Ebuehi. The cakes in this book are pretty simple to put together, but the real magic is in the flavor combinations. If you are a fan of The Great British Bake Off you may remember Benjamina from Season 7, where she wowed the judges and made it to the quarter finals. She also has a blog called Carrot and Crumb, which is full of delicious recipes.

Our choices for August 2020 were Summer Berry Cake, Peach & Rosemary Pavlova, and Earl Grey & Blueberry Tea Cakes. Since Earl Grey is my favorite tea I choose the Earl Grey & Blueberry Tea Cakes. Baking the small tea cakes also gave me a chance to use my new silicone cupcake pan.

These tea cakes are super quick to prepare and the Earl Grey tea and blueberries are a perfect pairing.  They are a little on the sweet side, so the next time I make them I am going to experiment with reducing the amount of sugar or finding a substitute that works well in the recipe. I must say that the silicone cupcake pan was amazing as it did not need to be prepped with baking spray and the tea cakes just popped right out - so easy. This recipe did make more than the 10 cupcakes it states, so be prepared with a second cupcake pan if necessary.

Earl Grey & Blueberry Tea Cakes
Printer Friendly


  • 120ml (½ cup) whole milk
  • 3 Earl Grey tea bags or 6g (4 teaspoons) of loose tea
  • 1 teaspoon vanilla extract
  • 283g (2¼ cups + 1 tablespoon) all purpose flour
  • 15g (1 tablespoon) baking powder
  • 200g (1 cup) sugar
  • 200g (1 cup) butter
  • 3 eggs
  • 200g (1½ cups) blueberries, fresh or frozen
  • 3g (2 tablespoons) granulated or demerara sugar


  1. Preheat the oven to 180℃ (350℉).
  2. Spray a cupcake pan with baking spray.
  3. In a small saucepan, add the milk, tea bags, and vanilla and heat until just before the milk boils.
  4. Remove milk mixture from the heat and let it steep and cool for 10 to 15 minutes, then strain.
  5. In a medium bowl, sift together 275g (2¼ cups) flour and baking powder; set aside.
  6. Using a stand mixer or electric hand mixer, beat the sugar and butter until pale and creamy.
  7. Add the eggs one at a time, beating well after each addition.
  8. Mix in half of the flour, beating briefly until combined, followed by the milk and remaining flour.
  9. Toss the blueberries in the remaining 8g (1 tablespoon) flour, making sure they are evenly coated (this will prevent them from sinking to the bottom of the batter).
  10. Fold the blueberries gently into the batter, being careful not to break any of them.
  11. Divide the batter evenly between the cupcake pan and then sprinkle the tops with the sugar.
  12. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean.
  13. Let the cakes cool for 5 minutes in the pan before turning them out onto a wire rack to cool completely.

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. You can also click on the thumbnail pictures below to take you to each of our 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 ~

Summer Berry Cake

Peach & Rosemary Pavlova

Earl Grey & Blueberry Tea Cakes


      1. These turned out so pretty, Felice! I *might* need a silicone pan like this...

      2. Love the new cupcake molds. This was a popular choice this month and with good reason. They are delicious.

      3. Your cupcake pan is SO cute!! I love that!

      4. What a cute pan and your tea cakes are the perfect size. I agree on reducing the sugar, maybe eliminating the sugar on top.

      5. I love your cupcake pan, and it's good to hear that it's as easy to use as it claims. I love your tea cakes, too! Can't wait to try them.


      Thanks for visiting my blog. I'd love to hear from you, so please leave a comment.