Meyer Lemon Blueberry Yogurt Pound Cake (Infused With Earl Grey)
- 50g butter
- 50g sugar
- 1 egg
- 100g plain yogurt
- 100g cake flour
- 1 tsp baking powder
- 100g blueberries
- zest and juice of 1 meyer lemon
- 4g earl grey tea leaves
- 2 tsp hot water
- 1. Preheat oven to 170C and line a 6" loaf pan. Pour the hot water over the earl grey leaves and set aside. Toss blueberries in juice and about 1 tbsp of sugar.
- 2. Cream butter and sugar till light and fluffy, then add eggs a little at a time and combine. Add yogurt in and mix till well combined. Add zest of lemon in, along with the tea leaves and stir. Fold flour and baking powder in until just combined. Add blueberries to mixture.
- 3. Bake for 45 minutes, or until skewer comes out clean.
butter, sugar, egg, yogurt, cake flour, baking powder, blueberries, lemon, earl grey tea leaves, water
Taken from www.epicurious.com/recipes/member/views/meyer-lemon-blueberry-yogurt-pound-cake-infused-with-earl-grey-53042631 (may not work)