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!
Every 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.
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 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!
In 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.
As 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
- 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
- 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.