Blackberry Tea Cake

Prep Time: 5 mins Cook Time: 40 mins

nut free


  • 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


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.