A Recipe Inspired by a Latte: Blueberry London Fog Tea Cake

I didn’t expect a latte to inspire my next favorite bake, but here we are. This Blueberry London Fog Tea Cake takes the classic flavors of an Earl Grey tea latte—vanilla, black tea, steamed milk—and pairs them with in-season California blueberries. The result? A not-too-sweet, deeply flavorful cake that hits all the right notes without trying too hard.

(The recipe for this Blueberry London Fog Tea Cake and the post that goes with it was made in partnership with California Blueberries X CA GROWN. We received compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! )

Yes, it’s inspired by a latte. But not just any latte—a London Fog tea latte. Silky, fragrant, slightly floral; the ultimate cozy vibes. Think Earl Grey tea latte, a splash of vanilla syrup, and foamy milk swirling together. And when those flavors meet juicy, naturally sweet California blueberries? We’re entering main character moment territory.

This tea cake is simple, elegant, and just the right amount of unexpected.

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What’s a London Fog Latte, Anyway?

If you’ve been sipping on black coffee every morning, let me introduce you to your new obsession: the London Fog.

A London Fog is made with Earl Grey tea, a type of black tea that’s infused with bergamot oil. Bergamot gives it that unmistakable floral-citrus edge that makes the tea feel both fancy and comforting. Then we add steamed milk—or frothed milk if you’re feeling luxurious—and a dash of vanilla extract or syrup. Boom. You’ve got yourself a warm, dreamy drink that’s sweet and creamy.

Now, here’s where it gets good.

All those delicate, bold, citrusy notes in a London Fog? They love hanging out with blueberries. Seriously, it's like they were meant to be together. The floral lift from the bergamot, the richness of the vanilla, the creamy milk—all of that makes blueberries shine even brighter. It’s like the tea was made to be baked into a cake with berries in the first place. So… that's what I did.

And that rich blue hue? It’s not just pretty—it’s packed with power. That pigment comes from anthocyanins (say it with me: an-tho-cy-a-nins), which are antioxidants found in the skin of the berry. That’s where the “superfood” label comes in. These berries bring more than flavor to the table—they’ve got nutritional benefits too.

The Blueberry London Fog Tea Cake of Your Dreams

I wanted to take all the best parts of a London Fog drink—the comforting black tea, the soft vanilla finish, the creamy notes—and wrap them around the tart-sweet punch of California blueberries. What came out of the oven was something I can only describe as bakery-level magic with a California-grown twist.

The blueberries burst into pockets of juiciness that cut through the sweetness in all the right ways. And the scent? Imagine walking through a bakery where someone just opened a tin of loose-leaf tea and made a fresh batch of blueberry jam at the same time. Yeah, it smells that good.

Pair a slice of this tea cake with—you guessed it—an actual London Fog latte for the full experience. But honestly, it’s perfect with black coffee, iced tea, or even with a glass of sparkling wine at the end of a meal. It’s one of those baked goods that somehow feels fancy and cozy. Like cashmere socks or linen sheets that have been washed 50 times. You get it.

The Secret’s in the Swirl: Let’s Talk Blueberry Jam

The jam in this recipe isn’t just an afterthought—it’s the move. Swirled right into the batter, it concentrates the blueberry flavor and adds this sticky, jammy depth that fresh berries alone can’t pull off. It bakes into pockets of sweet intensity, giving you that slow-cooked, almost caramelized fruit vibe in every bite.

When you make this jam, you will have some left over. Here are some of my favorite ways to use it that I shared on CA GROWN.

Blueberry Coffee Cake

There’s something truly magical about a delicious coffee cake. The blend of sweet and tangy flavors paired with a moist, tender crumb is simply irresistible. My  Blueberry Coffee Cake recipe is your key to creating the ultimate indulgence, perfect for baking ahead to ensure lazy weekend mornings or even for special occasions.

Click here for the recipe.

Blueberry Jam Cocktail

Are you ready to indulge in a cocktail that perfectly balances sweet, tart, and bubbly? Then you have to try this Sparkling Blueberry Cocktail that I made for CA GROWN! This delightful concoction features homemade blueberry jam and California sparkling wine for an effervescent berry-laced cocktail that’s almost too easy to sip.

Click here for the recipe.

Blueberries and Tea Make Magic Moments

Look, we all have a go-to dessert. The one we make when we need a win. But this Blueberry London Fog Tea Cake? It’s more than a dessert. It’s a full-on moment all on its own. It’s a quiet afternoon, with a hot mug in hand and a break in the noise.

From California's over 9,000 acres of thriving blueberry plants to the mug of creamy Earl Grey that inspired this recipe, this cake is a love letter to seasonal ingredients and cozy rituals.

So go ahead. Bake it. Brew that latte. Light a candle if you’re feeling it. And let a slice of this Blueberry London Fog Tea Cake remind you that sometimes the most comforting moments come from the most unexpected combinations.

Plan on Baking This London Fog Tea Cake? Tag @thismessisours and Show Me Your Slice of Cozy!

Want to be a part of our online community outside of the blog? It’s easy!! All you have to do is follow @THISMESSISOURS on FACEBOOK, INSTAGRAM, TWITTER, YOUTUBE, or PINTEREST.

Blueberry London Fog Tea Cake

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Celebrate California blueberry season with a cozy twist! This Blueberry London Fog Tea Cake recipe is inspired by Earl Grey tea lattes and the coziest of cozy vibes.

• Author: This Mess is Ours
• Prep Time: 20 mins
• Cook Time: 1 hr 40 mins
• Total Time: 2 hr
• Yield: 10 slices
• Category: dessert
• Method: baked
• Cuisine: American

Ingredients

For small batch blueberry jam:

3 cups California blueberries 

½ cup sugar 

½ of 1 large lemon, juiced 

½ tsp vanilla 

¼ tsp cinnamon 

For the cake:

6 bags Earl Grey tea leaves, about 2 TBSP, see note 

1 ½ cups granulated sugar 

1 Navel Orange, zest and juice separated 

12  tablespoon unsalted butter, 1 ½ sticks 

½ cup cottage cheese 

2 tablespoon whole milk 

1 tsp vanilla bean paste 

4 large eggs, at room temperature 

1 cup plus ½ tablespoon all-purpose flour or gluten-free all-purpose flour, divided 

⅔ cup almond flour  

1 teaspoon baking powder 

¾ teaspoon coarse kosher salt 

3 tablespoon blueberry jam, my favorite easy homemade recipe follows. Or store-bought. 

1 cup California blueberries 

For the glaze: 

1 cup confectioners' sugar 

1 to 2 tablespoon whole milk 

1 to 2 tablespoon freshly squeezed Navel Orange juice 

To decorate 

¼ cup fresh California blueberries 

¼ cup freeze-dried blueberries, half whole and half ground to a dust in a food processor 

⅛ cup sliced almonds, toasted if desired 

1 /2 teaspoon bee pollen

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Instructions

To make the blueberry jam:

Combine all of the ingredients in a medium-sized pot and cook over medium heat. 

Cook for 30-35 mins, until the jam starts to thicken, then cool completely. The jam will thicken more 

as it cools.

To bake the cake:

Preheat the oven to 325°F (165°C ) with a rack in the center. Line a tea loaf pan, 9" x 5" loaf pan, or 8 ½" x 4 ½" loaf pan with a parchment sling and lightly grease with baking spray.  

Cut open all of the tea bags and empty them into a small bowl. If using tea with larger pieces, crush the tea leaves (in a mortar and pestle, or using a plastic bag and a rolling pin) to achieve a finer consistency, with no large or woody pieces remaining. Measure out 2 TBSP. 

In the bowl of a stand mixer or a large bowl, combine the tea, sugar, and orange zest. Mix for 2 minutes on medium speed. 

Add the butter and cottage cheese and beat until the mixture is evenly distributed, about 1 minute on medium speed, scraping the bowl halfway through. 

Scrape down the bowl, add the milk and vanilla bean paste, and beat until thoroughly combined, about 30 seconds on low speed.  

Scrape the bowl, then add the eggs one at a time, beating to fully incorporate (about 20 seconds on medium speed) and scraping the bowl in between each addition. 

In a small bowl, whisk together the flour, almond flour, baking powder, and salt. Add this mixture to the wet ingredients in 2 additions, beating on low speed for about 20 seconds and scraping the bowl after each addition, until the batter has only a couple streaks of flour remaining. Use a flexible spatula to scrape the bowl and incorporate any remaining flour.  

Transfer the batter to the prepared pan and use a small offset spatula to spread it into an even layer. Rinse and dry the spatula, then use it to “draw” a line lengthwise down the center of the batter. Aim for a cut that runs nearly the entire length of the pan and about 1" deep; this will help control the rise of the loaf and give it a nice final shape.  

Bake the cake in a tea loaf pan for 55 to 65 minutes, or until it's evenly golden brown and its top springs back when you press it with your fingertips. A toothpick or paring knife inserted into the center should come out clean or with just a few crumbs clinging to it. If baking in a 9" x 5" or 8 ½" x 4 ½" loaf pan, bake the cake for 55 to 60 minutes, until evenly golden brown, then tent loosely with foil and bake for an additional 15 minutes. 

Let the London fog tea cake cool in the pan for 10 minutes before using the parchment sling to transfer it to a cooling rack. Let the cake cool completely before applying the glaze, at least 1 ½ hours.  

To make the glaze:  

In a medium bowl, sift the confectioners’ sugar to remove any large lumps. Alternate adding 1 tablespoon of the milk and 1 tablespoon of the orange juice, then whisk to combine. If the mixture is dry, add additional liquid, alternating a ½ teaspoon at a time, as needed, until you reach a pourable consistency.  If desired, mix in 2 teaspoons of ground freeze-dried blueberries for a bit of flavor and texture.

Pour the glaze over the cooled cake and spread it to the edges so it begins to drip down the sides; a small offset spatula is a helpful tool. 

While the glaze is setting, you can sprinkle on the desired toppings, such as bee pollen, ground and whole freeze-dried blueberries, orange zest, and fresh blueberries.

Set aside and allow the glaze to set before slicing and serving.

Notes

About the jam: You will have more jam than you need to make this recipe. Use the extra to slather on slices of this cake, top toast, or to make cocktails/mocktails.

Leftover London fog cake can be stored at room temperature, in an airtight container, for up to 4 days. The tea flavor will get stronger as it is stored. 

Earl Grey teas can vary widely, so choose a brand with an aroma you enjoy. 

English breakfast tea makes a great 1:1 substitution for Earl Grey tea.

 

Nutrition

• Serving Size: 1 slice
• Calories: 464
• Sugar: 49.8 g
• Sodium: 164.7 mg
• Fat: 18.4 g
• Carbohydrates: 64.4 g
• Protein: 7.1 g
• Cholesterol: 112.5 mg

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