Blueberry Lemon Tea Cake with Strawberry Glaze
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Item No.
551626
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
553916
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
101310
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 2 pouches Stonewall Kitchen Wild Maine Blueberry Tea
- ½ cup milk
- 1 box Stonewall Kitchen Lemon Pound Cake Mix
- 8 Tbsp. butter, melted
- 3 large eggs
- 3 Tbsp. fresh lemon zest
- 2 Tbsp. Stonewall Kitchen Strawberry Jam
Directions
- Warm the milk gently and add the two tea bags, tearing one open to disperse the tea leaves through the milk and leaving one pouch in-tact. Allow the milk to cool and then remove the one remaining tea bag.
- Prepare the cake according to the directions on the package, making sure to use the milk that has been steeped with tea where milk is called for.
- Once the cake has cooled, whisk together the included icing packet with the Strawberry Jam until smooth. Pour glaze over cake and allow to set before slicing.
