Lavender & Blueberry Earl Grey Loaf
This loaf is an exercise in delicate floral balance and botanical infusion. We’re moving away from the high-heat chemistry of candy and into the art of extraction—steeping Earl Grey tea directly into plant-based milk to ensure every crumb carries a bergamot-scented punch. Paired with the tart pop of blueberries and the aromatic lift of culinary lavender, this is the ultimate sophisticated afternoon slice.
Ingredients:
- 240 ml Oat Milk: The base for our infusion; it carries the tea and lavender oils effectively.
- 3 Earl Grey Tea Bags: High-quality loose leaf or bags provide the essential citrusy bergamot note.
- 1 Tablespoon Culinary Lavender: Ensure it is food-grade; it adds a subtle, herbaceous floral aroma.
- 250 Grams All-Purpose Flour: Provides the structure for the fruit to stay suspended.
- 150 Grams Granulated Sugar: Sweetens without overpowering the delicate florals.
- 1 ½ Teaspoons Baking Powder: The leavening agent for a tight, soft crumb.
- 150 Grams of Fresh Blueberries: Tossed in a little flour to prevent them from sinking to the bottom.
- 80 ml Neutral Oil (like Grapeseed): Ensures a moist, tender texture that lasts for days.
- 1 Pinch of Salt: Heightens the tea and berry flavors.
Equipment:
- Small Saucepan: For heating the milk and steeping the botanical infusion.
- Standard Loaf Pan (9×5): Lined with parchment paper for easy removal.
- Fine-Mesh Strainer: To remove the lavender buds and tea leaves after steeping.
- Two Mixing Bowls: One for dry ingredients, one for the wet infusion.
Instructions:
Infuse the Botanicals:
In a small saucepan, gently heat the oat milk and culinary lavender until it just begins to simmer. Remove from heat, add the Earl Grey tea bags, and cover. Let steep for 10 minutes. Strain through a fine-mesh sieve, pressing to extract all the liquid, and let cool to room temperature.
Prep the Berries and Oven:
Preheat your oven to 180°C. Grease and line your loaf pan. In a small bowl, toss the blueberries with a tablespoon of the measured flour—this “coats” the fruit so it doesn’t sink during the bake.
Mix Dry and Wet:
Whisk the flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk the cooled tea-infused milk with the oil and vanilla.
Combine:
Make a well in the dry ingredients and pour in the wet mixture. Fold gently until just combined—over-mixing will develop too much gluten, making the loaf tough. Gently fold in the floured blueberries.
The Bake:
Pour the batter into the prepared pan. Bake for 50–55 minutes, or until a skewer inserted into the center comes out clean.
Cool and Glaze:
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack. (Optional: Whisk powdered sugar with a splash of Earl Grey tea for a simple floral glaze.)
Tips for Success:
- Temperature Control: Ensure your botanical milk has cooled before mixing with the dry ingredients to prevent the baking powder from activating too early.
- Lavender Restraint: Lavender is potent. Stick to the measurement provided; too much can make the loaf taste like soap rather than a garden.
- The Flour Toss: Don’t skip coating the blueberries in flour. It creates friction that keeps the berries evenly distributed throughout the loaf.
Also read: Zesty Delight: How to Bake the Perfect Eggless Lemon Bread
Note:
This loaf is naturally vegan and relies on the science of “infusion” rather than fat-heavy creams to deliver flavor. By steeping the tea directly into the milk, you capture the volatile oils of the bergamot and lavender for a more complex palate.
Disclaimer: This blog is intended for educational and informational purposes only. Results may vary depending on ingredients, equipment, and technique. Always follow safe baking practices and use caution when handling hot ovens, sharp tools, and food.