Blackberry Tea Cake

Every week at our local farmers' market I buy several pints of assorted berries for the kids to munch on at breakfast or lunch. Chloe loves her berries, but when I offer her a mix, she always picks out the blackberries to eat first.

Over the past few weeks, the blackberries have gotten even bigger and sweeter than usual, so I've been buying extra. I love using them to make smoothies, popsicles, in cereal or just to eat on their own, but coming up with a recipe for a cake for them to star in was really exciting and new for me.

The best part about this cake is that it isn't too sweet, so you can happily enjoy it for breakfast, as an after school snack or even as a simple dessert (with tea of course, though it's not required!). I didn't actually get to test it out for all those different uses though since it didn't stick around along enough. In less then 24 hours, the cake I made completely disappeared. Granted, it's debut from my oven conveniently coincided with a gaggle of hungry kids that happened to be playing at our house, but it's popularity only confirmed to me how special and unique this treat really is.

[amd-recipeseo-recipe:87]

comment on this post

Blackberry Tea Cake

Prep Time: 5 mins Cook Time: 40 mins

nut free

Ingredients

  • 2 Cups all purpose flour
  • 2 Tsp baking powder
  • 1/2 Tsp kosher salt
  • 1 Cup sugar
  • 1/2 Cup unsalted butter, room temperature
  • 2 large eggs
  • 2 Tsp vanilla extract
  • 1 Cup whole milk
  • 1/2 Cup sour cream
  • 2 Tsp lemon zest
  • 2 Cups Fresh Blackberries

Preparation

1. Preheat oven to 375 degrees.

2. Butter and flour a 13″ x 9″ baking dish.

2. Sift the flour, baking powder and salt in a bowl.

3. In a standing mixer or bowl, beat the butter and sugar until fluffy.

4. On low speed, add the eggs one at a time, then the vanilla, milk, sour cream and zest.

5. Slowly add the dry ingredients into the wet until combined.

6. Place blackberries on the bottom of the dish and top with the batter.

7. Bake for 40 minutes or until a toothpick comes out clean.

8. Cool for 20 minutes on top of a cooking rack then flip dish over for the cake to come out.

9. Cut into squares and serve.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

leave a comment

48 comments

  • Shannon

    Up nursing baby and now can't stop thinking about making this! Breakfast is gonna be tasty! :)

    leave a comment

  • Vivian

    Hello,

    This recipe looks yummy! Just one question, can you replace the sugar with agave? And how much would the equivalent be?

    leave a comment

    • Catherine

      Unfortunately, i have not tested it with agave, they are different since one is a liquid and the other isnt so I am not sure it would come out. I would do about 3/4 cup for agave. let me know how they are.

      leave a comment

  • Jeannette

    This looks delicious! Would any kind of fruit work? I love peaches and am wondering if they would work in place of the black berries.

    leave a comment

  • Larissa

    I just put it in the oven to bake and I \"accidentally\" licked some of the batter off my spatula as I was cleaning up. I must say, that is one of the tastiest batters I've ever had! Can't wait to try the actual cake :-)

    leave a comment

  • Julie

    What would be a good non-dairy sub for the sour cream? Nondairy yogurt?

    leave a comment

    • Catherine

      You are still using milk and butter though, what would you sub out for those?. The dairy gives it a nice fluffy and moist texture.

      leave a comment

  • Karen

    Can i use blueberry instead? I just bought some and really want to try this recipe! And if my family likes it I want to make this for my daughter's birthday in July. Thanks

    leave a comment

    • Catherine

      Yes you can! :)

      leave a comment

  • Jennifer

    I was thinking of trying mixed berries (blue-, rasp-, and maybe even some straw-). Think that would work out the same with this recipe?

    leave a comment

    • Catherine

      Yes it would be delish!

      leave a comment

  • Brittany

    Will greek yogurt work as a substitute for sour cream? They taste the say.

    leave a comment

    • Brittany

      *same

      leave a comment

    • Catherine

      Sure :)

      leave a comment

  • Laura

    I often use plain yogurt as a sour cream substitute. I can't wait until September up here(BC) when blackberries are literally growing as 'weeds' all around us. YUM!

    leave a comment

  • Shalu

    Can I substitute sour cream with plain yogurt? I have all other ingredients handy.

    leave a comment

    • Catherine

      Yes you can :)

      leave a comment

  • Vanessa

    Yummy! I too love all berries. I save the blackberries for last if I have an assortment. I did have lots of berries this morning but I kept eating them and them put tons on my waffles. I need to go get more so I can make this! :)

    leave a comment

  • Melissa

    Yum! I couldn't wait; just put this in the oven (with blueberries). For some reason, after I added the milk, my batter looked awfully (for lack of a better description) separated. Went ahead and baked it; we'll see what happens! I only had 1% milk but I am not sure why that would make the batter look that way... Hope it turns out, it is just what I've had a taste for and my 7 year old is a blueberry maniac. Thanks for the recipe!

    leave a comment

    • Naomi

      I find that bringing the milk to room temperature or warmer prevented the \"seperating\". After I added the dry ingredients, it didn't matter anyway. My cake is cooling at waiting to be taste tested!

      leave a comment

  • Rose

    I'm with Larissa! I just put the pan in the oven and the batter was soooo yummy - love the lemon zest in there!(Not gonna lie-have the reason for me to bake is to \"test\" the batter/dough ;-) Blackberries in Michigan have no flavor so I used raspberries and blueberries. Can't wait to give the finished product a try!

    leave a comment

    • Courtney

      My berries were so huge that the batter barely covered them so it wasn't a problem but if they were smaller that would definitely be a good idea.

      leave a comment

  • Rose

    Looking at my cake that just came out of the over, I wish I would have gently folded the berries into the batter instead of just putting them on the bottom of the pan because they didn't go up at all like Catherine's did and are only on the bottom instead of throughout the cake... just FYI... Still going to taste so good!!!

    leave a comment

  • Andrea

    I just bought a package of frozen berries. Wonder if that would work??

    leave a comment

    • Raquel

      I just used frozen strawberries and they did stay at the bottom of the cake, they did not lift up throughout the cake like in the picture above. They were also very soggy. Overall the cake is still a success, very tasty even though the appearance is not what I was expecting. Will be going with fresh berries next time! Hope this helps!

      leave a comment

  • Carla

    What about subbing in some whole wheat flour? Do you think it would taste just as good?

    leave a comment

    • Allison

      I used only whole wheat and it turned out great!

      leave a comment

  • Maria

    In the oven now! Wow is that some delicious batter!! I did half blackberry / raspberry . I also ran out of van extract and only had 1 tsp so I substituted with a squirt if honey. I wasn't sure what else to use. Any ideas on what to use in the kitchen when you run out of vanilla extract?

    leave a comment

  • Keerthi

    Is there any substitute for egg?? I'm planning to make it for a friend but she doesn't eat eggs.

    leave a comment

  • Jennifer

    I made these last night to bring to a breakfast play group. Of course, I had to taste one (or two or ten) to make sure they were edible. OMG! These are deelish!! I've already shared the recipe with a good friend. Thanks for a great recipe and a wonderful site. Cheers!

    leave a comment

  • Pamela

    For everybody looking to make these dairy-free, soy yogurt can be subbed for the regular yogurt and unsweetened hemp milk can go in for regular milk. Try organic earth balance sticks for the butter. Many times coconut oil works well for butter, too. I would also use whole wheat pastry flour for the white.

    leave a comment

  • Michelle

    I made some substitutions for allergies and used wholesome's organic brown sugar for the sugar as well as soy milk and yogurt for the milk and sour cream and grapeseed oil for the butter (I just cream it with the sugar longer) I did use eggs so this is not vegan. I also filled two 9\" round cake pans so we could freeze one for a party later.....supremely yummy! and perfect texture!

    photo
    http://www.flickr.com/photos/[email protected]/5853514932

    leave a comment

  • Tracy

    Okay, I just made this today and my husband said, \"Honey, this is one of the best things you've baked!\" BIG HIT!!!

    leave a comment

  • Kristy B.

    How essential is the lemon zest? I have all the ingredients except that and I'm trying to avoid a trip to the store.

    leave a comment

    • Catherine

      Very essential, give it such a bright flavor! :)

      leave a comment

  • Sarah

    Very tasty! I made this with blueberries and Greek yogurt instead of the sour cream.

    leave a comment

  • Lauren

    This turned out beautifully with fresh picked raspberries! The only thing is the cake stuck to the pan even though I greased with butter though it cut out well in squares. Will so use again.

    leave a comment

  • Sarah

    How do you store the leftovers?

    leave a comment

  • Jen

    Do you think this recipe would work well as regular sized muffins? If so, how long approx baking time?

    leave a comment

  • Jellyjello

    omg just made this with fresh blueberrys..beautiful and soooo good!!

    leave a comment

  • Marian

    This is sooooo good. This cake is not gonna last a day in this house!:)

    leave a comment

  • Amber Gray

    In our Sunday School Class, we take turns bringing breakfast and it was our turn this week. I made this cake and it was a huge hit!! Thanks for another great recipe!! I love your website!!

    leave a comment

  • Hemp Protein

    <strong>hemp protein...</strong>

    [...]Blackberry Tea Cake | Weelicious ™ - Fast, Easy &amp; Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![...]...

    leave a comment

  • Erinmw

    My son and I went out blackberry picking yesterday with this cake in mind! I can't wait for him to wake up from his nap so we can make it together, we made it the other week and it was totally delicious! This time we plan to treat my in laws with this super tasty treat, thank you Catherine you are a goddess!

    leave a comment

  • Brittany

    This sounds delicious! However, I am highly allergic to lemon. What else could I use to still get that yummy, yet tangy flavor in the cake? Thank you!

    leave a comment

    • Catherine

      Can you use other citrus juices? Like lime or orange? Try one of those!

      leave a comment

  • Raquel

    Made this today and it was so yummy. My kids loved it too! How should I store it?

    leave a comment

  • Fbtena

    just wanted to share that I used 1/2 cup of sugar and 1/2 cup of honey and it turned out great. Super moist and sweet, Can't wait to make this again for Mother's day brunch.

    leave a comment