For the crumble topping:
¼ c
(50 grams) granulated sugar
1 tsp
Earl Gray tea leaves (from about 1 teabag), finely floor in a spice grinder if essential
½ c
plus 1 tablespoon (70 grams) all-purpose flour
4 tbsp
(57 grams) unsalted butter, tender at room temperature, reduce into tablespoon-size slices
½ tsp
Diamond Crystal kosher salt
For the cake batter:
1 ½ c
(about 200 grams) recent blueberries
1 ½ c
(200 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
1 c
(200 grams) granulated sugar
1 tsp
Earl Gray tea leaves (from about 3 teabags), finely floor in a spice grinder if essential
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) complete milk Greek yogurt, room temperature
This loaf cake is dotted with pockets of ripe, jammy blueberries and speckled with fragrant Earl Gray tea. The tea leaves act a bit like lemon zest, including a perfumed high quality that enhances the deep floral notes of the berries. For the strongest taste, search for an particularly bergamot-forward tea, and be sure you grind it all the way down to a superb, powderlike texture if the leaves are complete or notably giant. Take word that loaf pans can range in dimension; in case your pan is threatening to overflow with batter, scoop somewhat bit out and make a single muffin (baker’s deal with!).
Instructions
- Make the crumble topping: Mix the sugar and tea in a medium bowl and rub collectively along with your palms till the combination may be very aromatic and begins to seem damp. Add the flour, butter, and salt, and proceed to make use of a rubbing movement to include the butter into the dry components till unfastened crumbles type. If the combination turns into too heat, it should type a single mass and grow to be very sticky. If this occurs, chill the combination for 15 to twenty minutes, then re-crumble it into small items.
- Make the cake batter: Warmth oven to 325°F and place a rack within the heart. Grease a 9-by-5-inch loaf pan, then line it with an extended strip of parchment paper that comes up and over the brief sides of the pan.
- Toss blueberries with 1 tablespoon flour and put aside.
- Add the sugar and tea to the bowl of a stand mixer fitted with the paddle attachment. Rub collectively, utilizing your palms, till the combination may be very aromatic and begins to seem damp. Then add the butter, baking powder, and salt, and blend on medium-high velocity till very gentle and fluffy, taking care to cease to the mixer once in a while to scrape down the edges.
- Add the eggs one by one and, mixing effectively between additions, combine within the yogurt on low velocity till no streaks stay. Lastly, add the remaining 1½ cups flour and blend on low velocity till simply mixed.
- Take the bowl off the machine and gently fold within the blueberries by hand. Switch the batter to the ready pan and clean it into a good layer. Distribute the crumble evenly excessive, then bake for about 1 hour and quarter-hour or till a toothpick inserted into the middle of the cake comes out clear. If the crumble topping begins to look too darkish earlier than the cake is completed, calmly tent the pan with foil or transfer the cake to the underside rack of the oven to complete cooking.
- Let the cake cool within the pan for about quarter-hour, then use the overhanging parchment to carry it out of the pan and switch it to a wire cooling rack. Take pleasure in simply heat or at room temperature.
- Retailer leftover cake tightly wrapped in plastic for as much as 3 days at room temperature or as much as 1 month within the freezer.
Zola Gregory
Zola Gregory is a author and recipe developer primarily based in Seattle. Having beforehand labored as a pastry chef and baker, she now enjoys serving to others discover success in their very own kitchens by her tales, recipes, and baking lessons.
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