tea-infused blueberry loaf cake

tea-infused blueberry loaf cake

This year will mark my fifth year in England and third in London. And despite acclimatising to just about everything (except the pronunciation of ‘tomatoes’), I’ve still never got round to appreciating the value of a tea break.

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The ever-present English deity that is tea has failed to make too much of an impression on me. Don’t get me wrong, it’s great – but I’ve never needed to start, end or get through my day with it. But don’t feel too bad, England. America’s caffeine of choice – a good ol’ cup of joe – is something I’ve never been able to stand.

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But even if my tea breaks are sparing (think once or twice a month…), it’s a brilliant baking additive. So enjoy this loaf cake with your afternoon cuppa, lie back, and think of England.

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Tea-Infused Blueberry Loaf Cake
YOU’RE GONNA NEED: a loaf/bread pan

1 fruit tea bag (I used London Fruit & Herb Company’s Blueberry Bliss)
1/2 cup boiling water
6 tbsp butter
1/2 cup sugar
2 eggs
1/4 cup yogurt (I used Greek-style honey yogurt)
1 1/2 cup + 1 tbsp flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup fresh or frozen blueberries

1. Preheat oven to 350F (180C). Grease your loaf pan with butter and a sprinkle of flour.

2. Steep the tea bag in the boiling water for about 10 minutes. Meanwhile, melt the butter over medium heat.

3. Remove butter from heat. Beat sugar and eggs into the melted butter. Stir in yogurt. Remove the tea bag from the water and pour the brewed tea into the butter mixture, stirring until combined. Add the flour, baking powder, cinnamon and salt to the wet ingredients and mix together until just combined. Gently fold in the blueberries.

4. Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until a knife comes out clean.

5. Allow to cool in the pan for about 10 minutes before turning out onto a wire rack. Cool completely.

Notes:
Loaf recipe and method adapted from Top With Cinnamon.

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