For the crumble topping:
¼ c
(50 grams) granulated sugar
1 tsp
Earl Grey tea leaves (from about 1 teabag), finely flooring in a spice grinder if important
½ c
plus 1 tablespoon (70 grams) all-purpose flour
4 tbsp
(57 grams) unsalted butter, tender at room temperature, scale back into tablespoon-size slices
½ tsp
Diamond Crystal kosher salt
For the cake batter:
1 ½ c
(about 200 grams) current blueberries
1 ½ c
(200 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
1 c
(200 grams) granulated sugar
1 tsp
Earl Grey tea leaves (from about 3 teabags), finely flooring in a spice grinder if important
¼ c
(113 grams) unsalted butter, tender at room temperature
2 tsp
baking powder
1 tsp
Diamond Crystal kosher salt
2 lg
eggs, room temperature
1 tsp
vanilla extract
¾ c
(180 grams) full milk Greek yogurt, room temperature
This loaf cake is dotted with pockets of ripe, jammy blueberries and speckled with aromatic Earl Grey tea. The tea leaves act a bit like lemon zest, together with a perfumed top quality that enhances the deep floral notes of the berries. For the strongest style, seek for an significantly bergamot-forward tea, and be certain you grind all of it the best way all the way down to an outstanding, powderlike texture if the leaves are full or notably large. Take phrase that loaf pans can vary in dimension; in case your pan is threatening to overflow with batter, scoop considerably bit out and make a single muffin (baker’s cope with!).
Directions
- Make the crumble topping: Combine the sugar and tea in a medium bowl and rub collectively alongside along with your palms until the mixture could also be very fragrant and begins to look damp. Add the flour, butter, and salt, and proceed to utilize a rubbing motion to incorporate the butter into the dry elements until unfastened crumbles sort. If the mixture turns into too warmth, it ought to sort a single mass and develop to be very sticky. If this happens, chill the mixture for 15 to twenty minutes, then re-crumble it into small objects.
- Make the cake batter: Heat oven to 325°F and place a rack throughout the coronary heart. Grease a 9-by-5-inch loaf pan, then line it with an prolonged strip of parchment paper that comes up and over the transient sides of the pan.
- Toss blueberries with 1 tablespoon flour and put apart.
- Add the sugar and tea to the bowl of a stand mixer fitted with the paddle attachment. Rub collectively, using your palms, until the mixture could also be very fragrant and begins to look damp. Then add the butter, baking powder, and salt, and mix on medium-high velocity until very mild and fluffy, taking care to stop to the mixer on occasion to scrape down the sides.
- Add the eggs one after the other and, mixing successfully between additions, mix throughout the yogurt on low velocity until no streaks keep. Lastly, add the remaining 1½ cups flour and mix on low velocity until merely blended.
- Take the bowl off the machine and gently fold throughout the blueberries by hand. Change the batter to the prepared pan and clear it into an excellent layer. Distribute the crumble evenly extreme, then bake for about 1 hour and quarter-hour or until a toothpick inserted into the center of the cake comes out clear. If the crumble topping begins to look too darkish sooner than the cake is accomplished, calmly tent the pan with foil or switch the cake to the underside rack of the oven to finish cooking.
- Let the cake cool throughout the pan for about quarter-hour, then use the overhanging parchment to hold it out of the pan and change it to a wire cooling rack. Benefit from merely warmth or at room temperature.
- Retailer leftover cake tightly wrapped in plastic for as a lot as 3 days at room temperature or as a lot as 1 month throughout the freezer.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having beforehand labored as a pastry chef and baker, she now enjoys serving to others uncover success of their very personal kitchens by her tales, recipes, and baking classes.
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