Blackberry Tea Cake

5 from 1 vote

A simple, not-too-sweet blackberry cake that works for breakfast, an afternoon snack, or dessert. Fresh blackberries, lemon zest, and sour cream baked into one pan and ready in 45 minutes.

Prep Time5

Cook Time40

Total Time45

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 264kcal

Author: Catherine McCord

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 13x9 pan? An 8x8 or 9x9 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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