Blueberry Earl Grey Coffee Cake

This recipe was inspired by the amazeballs blueberry lavender coffee cake with lemon curd I had at the St. George bakery while celebrating a friends wedding in Helsinki.

This coffee cake was fantastic. Full of blueberries, on the thin side for a coffee cake, deeply caramelized, with a really great herbaceous hit in the bites with lavender.

So freakin delicious.

This recreation isn’t that, but it’s good. Couldn’t find lavender and forgot about the lemon, but the coffee cake turned out well. Next time, I’d use steeped tea in place of the water and maybe add a touch more tea leaves – maybe another half bag – some people could taste the tea, but I didn’t get the slightly bitter note I was going for. I would also maybe just use blueberry purée instead of jam – the cake was a touch sweet for my taste for multiple servings.

Vegetarian (lacto-ovo)

Blueberry Earl Grey Coffee Cake


15.25 ounce box yellow cake mix, reserve 1 cup
2 eggs
2/3 cup water (or strong brewed tea)
1/2 cup all purpose flour
1/4 cup canola oil
1 bag Earl Grey lavender tea, pulverized time dust


1/4 cup blueberry preserves
As many blueberries as you want


1 cup reserved cake mix
1 cup packed brown sugar
1/4 cup melted butter
1 teaspoon cardamom
1 teaspoon cinnamon

Preheat your oven to 350 F/180 C.

Line a small casserole with baking paper and spritz with oil.

In a large bowl, combine the cake ingredients. Mix with electric beaters on low until the dry ingredients are incorporated. Scrape the sides of the bowl to get everything and mix until no lumps are left.

Turn out into the prepared pan, reserving about 1/4 cup of the batter. Sprinkle the blueberries over the top of the cake.

Mix the jam with the reserved cake batter and pour over top.

In a medium bowl, mix the crumble ingredients with a fork until combined into crumbs & pebbles. If your mix is a little wet, add a sprinkle of’re looking for a mix of sandy crumbs and small pebbly bits.

Sprinkle crumble over the cake.

Bake 22 – 30 minutes or until a knife inserted in the middle comes out clean. If your cake is browning too quickly, tent with foil.

Serves a bunch

Strawberry Chipotle Jam

This low-in-sugar jam has a slightly smoky, slightly tangy taste in the background (don’t worry – it’s not enough to overpower the berry taste) and makes a great add-in for freezer pops, ice creams, etc.

Strawberry Chipotle Jam

1 lb. strawberries, washed and de-stemmed
2 Tbsp. sugar

In a large skillet over medium heat, mash the strawberries and sugar with a potato masher until the berries are broken up and well on their way to being somewhat smooth. The sugar should disappear.


1 Tbsp. adobo sauce from a can of chipotles
2 Tbsp. Jack Daniel’s Honey

Bring up to a low boil, drop the heat and simmer (slow tiny bubbles every once in awhile) about 20 minutes or until thickened and sludgy. When you drag a wooden spoon through the mixture, you should have clear tracks left.

Pour into sterilized glass canning jars (making sure to leave some head room) and screw on the lid.

Boil the jars a good 5 minutes to seal.

Makes 2 8 ounce jars.

Quick Berry Jam

Jelly for the sugar wary

This jam is quick, involves no canning, and makes just the kind of jam I like–not too sickly sweet. Since seeing Jamie Oliver make a version of this jam on one of his shows last week, I have made it two ways: with mixed strawberries and blueberries, 1/4 c. sugar and balsamic vinegar; and with straight strawberries, 2 Tbsp. sugar and Jam Jar wine. I like the sugar content of the second batch and the berry mix of the first batch the best. Unfortunately, I was too busy slathering the first batch on everything I came across to take any pictures. The second batch has yet to make it to any serving vehicle but a teaspoon (and a wooden spoon and a serving spoon). This is proving just the thing for the weekly batch of strawberries I get with my CSA. I hate to admit it, but after a year and some change, I’m kinda fresh strawberried-out.

Quick Berry Jam

Adapted from Creamy Rice Pudding with the Quickest Strawberry Jam by Jamie Oliver

1 lb. berries
2 Tbsp. white sugar
1 tsp. balsamic vinegar or fruity red wine

Wash and prep berries; place in a wide pan. Add sugar and skoosh with your hands until the desired consistency is reached–you’re looking for the mixture to look like jam already and the sugar to dissolve.

Turn the heat up to high and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally and skimming off any foam, 20-30 mins. or until the jam is at a consistency you like. Add the wine or vinegar in the last few minutes of cooking.

Serve with waffles, oatmeal, rice pudding, toast or a spoon.

Quick Berry Jam on Punk Domestics