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Blueberry London Fog Cake
The London Fog drink was thought to have been invented in Vancouver in 1996 by a clever barista at the Buckwheat Cafe when a pregnant customer could not drink her usual caffeinated drink. I, an earl grey loving Vancouverite (and a frequent user of buckwheat) decided to get inventive and to use up the blueberries in my house. This recipe is perfect for Sunday afternoon tea parties, desserts at family gatherings, and even for breakfast (oops!).
Prep Time 10 min Cook Time 30 min Total Time 40 min
- 2 Earl Grey tea bags
- 1/2 cup Hot water
- 1/4 Cup coconut oil
- 4 egg Yolks
- 1 large Egg
- 1/2 bag Nextjen Gluten-Free Vanilla Bean Cake mix
- 1/2 cup Frozen blueberries
- 1 Tbsp White sugar
- 1 Tbsp Nextjen Gluten-Free Vanilla Bean Cake mix
- Icing sugar (optional), for dusting
- Cut out a circular piece of parchment paper and place it on the bottom of an 8″ cake pan. Preheat oven to 350 F.
- Place tea bags in hot water and allow to steep.
- Whisk together egg yolks and one large egg until frothy, then slowly whisk in the coconut oil until well mixed.
- Then whisk in the tea. Set bowl aside.
- Toss blueberries in sugar and 1 Tbsp flour in a separate bowl.
- Pour 1/2 bag of flour into the egg mixture, stir slowly until well incorporated. Pour into an 8″ round cake pan with lined with parchment paper. Scatter blueberries on top and bake at 350 F for 20-30 minutes.
- Let cool, and dust lightly with icing sugar.