Blueberry and Earl Grey Tea Cake

Serve dusted with icing (confectioners) sugar and fresh blueberries, along with a dollop of cream or thick creamy yoghurt for a decadent afternoon treat.

150g (2/3 cup) unsalted butter
1 heaped tsp Earl Grey tea leaves
220g (1 cup) caster (superfine) sugar
2 eggs
½ cup thick Greek-style yoghurt or sour cream
200g (1⅔ cups) plain (all purpose) flour
2 tsp baking powder
½ tsp bicarbonate (baking) soda
¼ tsp salt
zest of 1 lemon
125g fresh or frozen blueberries

View the full recipe at Delicious Everyday →