Skip to main content

Earl Grey & Huckleberry Tea Cakes #TheCakeSliceBakers

Here we are with the August edition of the Cake Slice Bakers. For 2020, we are baking from The New Way to Cake: Simple Recipes with Exceptional Flavor by Benjamina Ebuehi.*

In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our FacebookInstagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book. Here is the line-up of the August #TheCakeSliceBakers cakes...

Peach & Rosemary Pavlova
Earl Grey & Blueberry Tea Cakes
Summer Berry Cake

Earl Grey & Huckleberry Tea Cakes

A quick note about the ingredient swap in my offering this month. Where I was lucky enough to forage fresh elderflowers for last month's Elderflower and Roasted Strawberry Layer Cake, this time I spotted bushes and bushes of ripe huckleberries on a hike.

I didn't have any containers that afternoon, so I went back the following day and had D and his friend help me forage the ripe huckleberries. So, I substituted foraged huckleberries for the blueberries in Ebuehi's version. I also added an Earl Grey-infused drizzle to my final dish.

Ingredients makes approximately 14 to 16 tea cakes
very slightly adapted from Ebuehi's recipe


  • 1/2 cup milk (I used whole milk)
  • 2 Tablespoons loose leaf Earl Grey tea
  • 1 teaspoon pure vanilla bean paste
  • 2-1/4 cups flour
  • 1 Tablespoon baking powder
  • 3/4 cup organic granulated sugar
  • 1 cup (2 sticks) butter + more for greasing pan
  • 3 eggs
  • 1-1/3 cup fresh huckleberries (use blueberries if you don't have huckleberries!)
  • Also needed: muffin pan (I used a stoneware pan), a few more huckleberries for garnish

  • 3 Tablespoons brewed Earl Grey tea
  • 1 cup organic powdered sugar


Preheat oven to 350 degrees Fahrenheit. Butter the muffin pan and dust it lightly with flour. Shake out any excess flour and set aside.

In a sauce pan, pour the milk and add the loose tea. Heat over medium heat until bubbles are forming on the side - just before it comes to a boil. Stir in the vanilla paste and let the tea steep for at least 10 minutes. Strain out the tea leaves and set aside.

In a medium mixing bowl, whisk together the flour and baking powder. In a large mixing bowl, beat together the sugar and butter until lightened and fluffy. Beat in the eggs one at time until smooth. Fold in the flour until just moistened.Then fold the huckleberries into the batter.

Divide the batter evenly between the hollows. Note this recipe ended up making more than 10 - for me, anyway! - so I used a second pan and made a few more.

Place in the preheated oven and bake for 25 to 30 minutes. A toothpick inserted to the center should come out clean. Let cakes cool for 5 minutes in the pan until inverting onto a wire rack to cool completely. While they cool, make your glaze.

Whisk all of the ingredients together until smooth. With a spoon, drizzle glaze over the top of the cooled muffins. Place a few fresh huckleberries on top of each one as a garnish. The glaze will harden a bit after sitting.

And, the next day I used the leftovers to make individual trifles with blue butterfly pea flower-colored whipped cream and fresh blueberries...because I was out of fresh huckleberries.

That's a wrap for our August Cake Slice Bakers event. Join us next month, again, on the 20th for more baking inspiration!

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


  1. The trifles look fabulous! I love the glaze too.

  2. Holey Moley! I've never had a huckleberry, but these look totally fantastic. And how clever to make a trifle with the leftovers! Great job

  3. We're such rabble rousers...why can't we ever just make a recipe as written LOL. I love the idea of the trifles with the leftovers....genius.

  4. These are just TOO cute - love that you were able to incorporate ingredients you found on a walk, and then how you re-imagined them into trifles! I might be inspired to do the same with a few of the leftover muffins we have in the house. Yummm!

  5. What a great idea. Talk about farm-to-table!

  6. Your creative juices were really flowing and it paid off handsomely. Fresh picked berries and trifles from the leftovers!!! You're an awesome baker.

  7. I love the look of the drizzle. It really elevated the tea cakes to something fancy. I also love your use of the leftovers. I'm going to have to remember this. I really appreciate how creative you are.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa