Blackberry Tea Cake is a special treat that you can enjoy in so many ways. It’s can be a delicious dessert, but since it’s not too sweet so you can have it for breakfast or an afternoon snack too!
PinEvery week at our local farmers’ market I buy several pints of assorted berries for the kids to munch on at breakfast or lunch. If we don’t use them all up to top our Acai Bowls or in Berry Green Smoothies, we make Banana Berry Bread or Very Berry Muffins among many other delicious berry treats.
PinChloe 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.
PinThe best part about this Blackberry Tea 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!
PinIn less than 24 hours, the cake I made completely disappeared. Granted, this Blackberry Tea Cake’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.
PinAs always, let me know what you think of this recipe by tagging me on social media! I love seeing weelicious recipes in the wild!
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
Instructions
- Preheat oven to 375 degrees.
- Butter and flour a 13″ x 9″ baking dish.
- Sift the flour, baking powder and salt in a bowl.
- In a standing mixer or bowl, beat the butter and sugar until fluffy.
- On low speed, add the eggs one at a time, then the vanilla, milk, sour cream and zest.
- Slowly add the dry ingredients into the wet until combined.
- Place blackberries on the bottom of the dish and top with the batter.
- Bake for 40 minutes or until a toothpick comes out clean.
- Cool for 20 minutes on top of a cooking rack then flip dish over for the cake to come out.
- Cut into squares and serve.
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!
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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!!!