This post may contain affiliate links. Please read our disclosure policy.
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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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 (maybe Ginger Lemon Honey Tea) of course, though it’s not required! You could even serve it with a fun and delicious Bubble Tea. 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
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.
Can I substitute sour cream with plain yogurt? I have all other ingredients handy.
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!
Sure 🙂
*same
Will greek yogurt work as a substitute for sour cream? They taste the say.
Yes it would be delish!
I was thinking of trying mixed berries (blue-, rasp-, and maybe even some straw-). Think that would work out the same with this recipe?
Yes you can! 🙂
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
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.
What would be a good non-dairy sub for the sour cream? Nondairy yogurt?
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 🙂
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.
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.
Hello,
This recipe looks yummy! Just one question, can you replace the sugar with agave? And how much would the equivalent be?
Up nursing baby and now can’t stop thinking about making this! Breakfast is gonna be tasty! 🙂