Huckleberry & Earl Grey Tea Cakes

This is my eighth offering in the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the Farm

H is for...

• Asian Beef Bowls by A Day in the Life on the Farm

• Baked Homemade Buttery Herb Croutons by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Copycat Hidden Valley Ranch Seasoning by Blogghetti

• Dutch Hagelslag by A Messy Kitchen

• Grilled Halloumi Salad by Mayuri’s Jikoni

• Homemade Mango Frooti by Sneha’s Recipe

• Honey Mustard Breaded Chicken by Jolene’s Recipe Journal

• Huckleberry & Earl Grey Tea Cakes by Culinary Cam (you're here)

• Hurricane Popcorn by Karen’s Kitchen Stories

• Smoked Herring Spread by Food Lust People Love

Huckleberry & Earl Grey Tea Cakes

Ingredients

makes approximately 14 to 16 tea cakes

• 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

Glaze

• 3 Tablespoons brewed Earl Grey tea

• 1 cup organic powdered sugar

Procedure

Cakes

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.

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.

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.

The Alphabet Challenge So Far...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta

• Elderflower & Roasted Strawberry Layer Cake

• Aïgo Bouido (Provençal Garlic Soup)

• Halva with Fiori di Sicilia

That's a wrap for the letter 'H' v.2025. See you in two weeks for the letter 'I'. Stay tuned!