As someone who treasures each moment of tea discovery, I was delighted to receive the Golden Moon Loose Leaf Tea Sampler. Nestled in its charming box are six delightful varieties: a brisk English Breakfast, a delicate Jasmine Green, a fragrant Chamomile Citrus, a robust Masala Chai, a sweet Rooibos Vanilla, and a refreshing Peppermint. Each tin arrives sealed to lock in freshness, and opening them feels like unlocking little treasures of aroma and flavor right here in colonial Coventry, Pennsylvania.

To explore these lovely leaves in your own kitchen, follow this link:

Golden Moon Loose Leaf Tea Sampler

With such a vibrant assortment, I wanted a dessert bright enough to stand up to every cup. This Lemon Blueberry Tea Cake is tender, with bursts of fresh berries and a hint of lemon that pairs beautifully across the sampler’s range.

Lemon Blueberry Tea Cake

Ingredients

• 1¾ cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs, room temperature
• ½ cup (120 ml) milk
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (about 1 lemon)
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• Turbinado sugar (optional, for sprinkling)

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, tapping out excess flour.
2. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream Butter & Sugar: In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
4. Add Eggs & Flavorings: Beat in the eggs one at a time, then mix in lemon juice, zest, and vanilla extract until smooth.
5. Alternate Flour & Milk: With mixer on low, add dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with flour. Mix until just combined.
6. Fold in Berries: Gently fold the blueberries into the batter, taking care not to overmix.
7. Bake: Pour batter into prepared pan, smoothing the top. Sprinkle with turbinado sugar if desired. Bake 50–60 minutes, until a toothpick comes out clean.
8. Cool & Serve: Let cake cool in pan 10 minutes, then turn out onto a wire rack to cool completely. Slice and enjoy alongside your favorite Golden Moon tea.

Whether you begin with a bold English Breakfast or a soothing Chamomile Citrus, this cake adds a sweet, bright note to every sip. Enjoy this little taste of sunshine in your teacup and on your plate!

—Mom Mom (Grandma Helen)