This is another favorite recipe of ours from the kitchen of local chef, Tieghan Gerard of Half-Baked Harvest. She lives in a converted horse barn in Summit County, and she’s a genius. All of her recipes are simple and delicious. This one in particular, caught our eye, for two reasons; HUGE Earl Grey and blueberry fans over here. Plus, we’re living in a pandemic and all of these ingredients just seem comforting right about now. If you’d like to check out her entire collection, visit halfbakedharvest.com. Her food is beautifully photographed and inspires your inner foodie, no matter how deep it’s buried.

Ingredients

1/2 cup milk

3-4 bags earl grey tea

1 stick (8 tablespoons) salted butter, at room temperature

1/2 cup + 1 tablespoon granulated sugar

2 teaspoons lemon zest

2 teaspoons orange zest

3 large eggs, at room temperature

2 teaspoons vanilla extract

1 cup plus, 1 tablespoon all-purpose flour

3/4 cup almond flour (or 1/2 cup all-purpose flour)

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 1/4 cups fresh or frozen blueberries

1 tablespoon blueberry jam (optional)

Lemon Glaze

2/3 cup powdered sugar

3 tablespoons lemon juice

1 blood orange (optional)

Instructions

1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.

2. Preheat the oven to 375° F. Grease a (9×5 inch) loaf pan.

3. In a large mixing bowl, beat together the butter, 1/2 cup sugar, lemon zest, and orange zest until combined. Beat in the eggs, one at a time, until combined, then add the vanilla. Add 1 cup flour, almond flour, baking powder, and salt, and beat to combine. Add the steeped milk, beating until just combined.

4. Toss the blueberries with 1 tablespoon flour, then fold in 3/4 cups blueberries.

3. Spoon the batter into the prepared pan. Swirl in the blueberry jam, then Sprinkle on the remaining blueberries and 1 tablespoon sugar. Bake for 55-60 minutes, or until the center is just set. Let cool before glazing.

4. Meanwhile, make the glaze. Remove the zest from the blood orange with a vegetable peeler in wide strips. Thinly slice the strips. In a small bowl, whisk together the powdered sugar, and lemon juice until smooth and drizzly. Stir in the orange zests.

5. Drizzle the glaze over the cake. Slice and enjoy!