Gâteau au thé Earl Grey et aux myrtilles

Ingrédients

• 150 g unsalted butter (2/3 cup)
• 1 tsp heaped Earl Grey tea leaves
• 220 g caster sugar (1 cup, superfine)
• 2 eggs
• 1/2 cup thick Greek-style yoghurt or sour cream
• 200 g plain flour (1 2/3 cups, all purpose)
• 2 tsp baking powder
• 1/2 tsp bicarbonate soda (baking)
• 1/4 tsp salt
• zest of 1 lemon
• 125 g fresh or frozen blueberries

Préparation

1. 1

   Preheat oven to 160 celsius (320 fahrenheit) and grease and line a 22cm x 8cm loaf tin with baking paper. Place the butter in a small saucepan over a medium low heat along with the tea leaves and stir until melted. Set aside for 20 minutes to infuse. Strain the butter through a fine mesh sieve and discard the tea leaves.

2. 2

   Place all the ingredients except the blueberries in a bowl and stir well to combine. Add the blueberries and mix through carefully. Pour the mixture into the prepared loaf tin and bake for 1 hour, or until the cake is cooked and a skewer inserted into the middle of the cake comes out cleanly. Dust with icing (confectioners) sugar and top with extra blueberries to serve.