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Blackberry tea cake is the kind of easy blackberry dessert that earns a permanent spot in your baking rotation. Fresh blackberries get tucked under a simple lemon-scented batter and when you flip it out after cooling, those berries end up on top all jammy, glossy, and beautiful. It comes together in about 45 minutes and works just as well with your morning coffee as it does after dinner.
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Why I Love This Recipe
Growing up in Kentucky, there was a huge blackberry bush right next to the swimming pool I went to every day in summer. We’d grab cups full and snack on them while we swam. Just handfuls of warm, sun-ripened blackberries straight off the bush. This cake captures that feeling perfectly!
A few more reasons it’s a go-to:
- Not too sweet, so it genuinely works for breakfast served with coffee or a cup of Ginger Lemon Honey Tea, a midday snack, or a special dessert (maybe even for Mother’s Day!)
- The lemon zest is the secret. Two teaspoons lifts the whole cake and keeps it from tasting one-note.
- Any berry works: raspberries, blueberries, sliced strawberries, or a mix.
If you love simple fruit cakes, my Peach Snack Cake is similar in spirit. And for another great blackberry recipe, try my Blackberry Orange Puffy Pancake.
Key Ingredients
Most of what you need is already in your pantry. A few worth calling out:
- Fresh blackberries: Any berry works here, so use whatever looks good. I’ve made this with raspberries and blueberries with equally great results.
- Sour cream: makes the crumb tender and rich. Don’t swap it for yogurt if you can help it.
- Lemon zest: two teaspoons, and it matters. This is what makes the cake taste like more than the sum of its parts.
- Unsalted butter: needs to be at room temperature. Cold butter won’t cream properly.
*For a full list of ingredients and measurements, see the recipe card below.
Variations and Substitutions
Swap the berries. Raspberries, blueberries, sliced strawberries, or a mix all work. Same idea as my Banana Berry Bread, a great use for whatever fruit you have.
Adjust for different pan size. No 13×9? An 8×8 or 9×9 works, just add about 10 minutes to the bake time and use the toothpick test. A round cake pan works too if you want a more elegant presentation.
How to Make Blackberry Tea Cake
- Prep your pan well. Butter and flour your 13×9 inch dish, then line it with parchment paper leaving a little overhang on the sides. The parchment is optional, but it makes the flip at the end completely stress-free and gives you something to grab onto.
- Sift the dry ingredients. Flour, baking powder, and salt together. Sifting ensures even distribution and a lighter crumb.
- Cream until fluffy. Beat butter and sugar for a full 3 minutes. This is where the cake’s texture gets built so give it the time.
- Add wet ingredients on low. Eggs go in one at a time, then vanilla, milk, sour cream, and lemon zest. The batter may look slightly curdled. That’s normal.
- Mix until just combined. Add dry ingredients slowly and stop as soon as you don’t see flour streaks. Overmixing makes the cake tough.
- Berries go on the bottom. Even layer in the pan, then pour the batter over the top. They’ll end up on top after the flip.
- Bake and check at 35 minutes. Total time is usually 40 minutes but every oven is different. Toothpick should come out clean.
- The flip. Cool 20 minutes on a wire rack, still warm enough to release easily. I like to flip it onto a serving platter so the berries are facing up, but honestly you can serve it straight from the pan if you prefer. Either way, dust with powdered sugar before serving.
Storage
Store this tea cake at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days. Freeze individual squares for up to 3 months, just wrap tightly and thaw at room temperature before serving.
More Recipes with Berries
This cake looks far more impressive than the effort it takes to make, which is exactly why I love it. If you try it, leave a comment and star review below. I’d love to hear how it goes!
Blackberry Tea Cake
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 2 teaspoons lemon zest
- 2 cups fresh blackberries
- powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 375°F. Butter and flour a 13x9inch baking dish. Line with parchment paper, leaving an overhang on the sides (optional but makes flipping much easier.)
- Sift the flour, baking powder, and salt together in a bowl.
- In a standing mixer or separate bowl with a hand mixer, beat the butter and sugar until fluffy, about 3 minutes.
- With mixer on low, add eggs one at a time. Add vanilla, milk, sour cream, and lemon zest and mix to combine.
- Slowly add dry ingredients to wet and mix until just combined. Do not overmix.
- Arrange blackberries in an even layer on the bottom of the prepared dish. Pour batter over top and spread to cover.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Check at 35 minutes.
- Cool on a wire rack for 20 minutes. I like to flip onto a serving platter so the berries face up, but you can serve straight from the pan too. Dust with powdered sugar to serve.
Video
Notes
- Line your pan with parchment paper in addition to buttering and flouring, optional but makes flipping much easier and gives you something to grab onto.
- Any berry works in this recipe. Raspberries, blueberries, and sliced strawberries are all great substitutions, or mix them together.
- No 13×9 pan? An 8×8 or 9×9 works. Just add about 10 minutes to the bake time and use the toothpick test to check for doneness.
- Store at room temperature in an airtight container for up to 2 days, refrigerate for up to 5 days, or freeze individual squares for up to 3 months.
Nutrition
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You can use finely ground flax meal and hot water. It’s 1 table spoon flax meal to 3 tablespoons hot water for 1 egg.
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.
Made this today and it was so yummy. My kids loved it too! How should I store it?
Can you use other citrus juices? Like lime or orange? Try one of those!
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!
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!
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!!
This is sooooo good. This cake is not gonna last a day in this house!:)
omg just made this with fresh blueberrys..beautiful and soooo good!!
Do you think this recipe would work well as regular sized muffins? If so, how long approx baking time?
How do you store the leftovers?
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.
Very tasty! I made this with blueberries and Greek yogurt instead of the sour cream.
Very essential, give it such a bright flavor! 🙂
How essential is the lemon zest? I have all the ingredients except that and I’m trying to avoid a trip to the store.
Okay, I just made this today and my husband said, “Honey, this is one of the best things you’ve baked!” BIG HIT!!!