Earl Grey Cake with Blueberry Compote

Ingredients:

Note: Use blueberry preserves from the grocery store.

Earl Grey Cake Batter:

• 172g whole milk

• 5 Earl Grey tea bags

• 175g cake flour

• 150g granulated sugar

• 2 tsp baking powder

• 0.5 tsp fine sea salt

• 70g unsalted butter, room temperature

• 113g sour cream, room temperature

• 65g vegetable oil

• 1 large egg (50g), room temperature

• 1 tsp vanilla extract

• Earl Grey Simple Syrup:

  • 56g water

  • 30g granulated sugar

  • 2 Earl Grey tea bags

• Vanilla Buttercream:

  • 226g unsalted butter, room temperature

  • 180g powdered sugar

  • 2 tbsp heavy cream

  • 2 tsp vanilla extract

Instructions:

1. Earl Grey Cake Batter: Steep tea bags in milk. Cool. Mix dry ingredients and butter. Add tea milk mixture to dry mix. Bake in two 6-inch pans for 25-30 minutes.

2. Earl Grey Syrup: Simmer water, sugar, and tea bags for 3-4 minutes. Cool.

3. Vanilla Buttercream: Cream butter and sugar, add cream and vanilla, beat until fluffy.

4. Assemble: Brush cakes with syrup, frost with buttercream.