Line the cake tin with parchment paper. To learn how to neatly line a cake tin with paper, refer to Recipe ID: 2167152.
Measure out all the ingredients. Sift the flour and baking powder together.
Steep one of the tea bags in hot water to brew a strong tea. Preheat the oven to 170°C.
Soften the butter until it has a mayonnaise-like consistency. (If straight out of the refrigerator, microwave it at 300 W for 50 seconds.)
Add the sugar, and and mix well until it is white and fluffy.
Beat the egg and add it to the mixture in small batches. Mix well.
Add the tea from Step 3.
Add the sifted flour and baking powder, and fold it into the batter until it is no longer powdery.
Add the contents of the other tea bag, and mix well to combine.
Pour the batter into the cake tin. Drop it onto the counter a few times to release the air, then bake at 170°C for 30 - 35 minutes.
After 11- 12 minutes, insert a cut down the middle with a knife. This will give it a nice finish (optional).
Poke through it with a skewer, and if if comes out clean, it's done. Remove from the tin and cool on a rack.
Story Behind this Recipe
I had some sweet flavoured tea, so I added to a pound cake batter. It took on a wonderful fragrance and tasted delicious, so I uploaded the recipe. This time, I used blueberry flavoured tea. Other flavours are nice and fragrant too - try apple, strawberry, peach, or orange.
Make sure you bring the egg to room temperature before using. If it's cold, it won't mix well with the butter and will separate. If you leave the pound cake to rest a few days, it will be even tastier. It will be particularly moist if you wrap it in plastic wrap and leave it for 2 - 3 days. If you don't have flavoured tea, use a little more sugar.