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Home Β» Recipes Β» Baking

August 24, 2021

Wild Blackberry Tea Cake

Published August 24, 2021 | Julia Frey (Vikalinka)

Jump to Recipe

I am sure you have many recipes for a coffee cake but you also need a great cake recipe to enjoy with tea. This wild blackberry tea cake is IT!

We have lots more delicious blackberry bakes to try such as Blackberry Crumble Bars and Bakery Style Blackberry Muffins!

Side view of tea cake with table setting in background

Do you fancy a cup of tea and maybe some cake too? There are few things better when tired and needing a little break.

This everyday blackberry tea cake is just the pick-me-up you need! It takes about 15 minutes to mix up, with no complicated steps, no advanced baking skills required.

Slice of tea cake on a plate

Just mix, scatter berries on top and pop it in the oven. It takes about an hour in the oven but what happens there is nothing short of magic.

These little jewels of blackberries swell and burst creating craters and valleys of jammy goodness in the soft and luscious cake flesh.

Top down view of tea cake

Tea Cake Recipe

This is a cake you will want to eat it warm. When you first plunge your knife into it, the cake will breathe out that seductive wild blackberry aroma. Divine!

The sponge itself is a combination of wheat and buckwheat flours making the flavour more interesting and layered. I couldn’t resist adding buckwheat to this cake, the delicate and slightly nutty perfume of which immediately took me back to my childhood in Russia.

Batter in baking dish topped by berries

You can, of course, omit buckwheat flour and use the regular wheat flour instead if you are not a fan. No need to change to recipe if you do!

This Wild Blackberry Tea Cake is a wonderful recipe to have up your sleeve for when you are short on time or energy to make anything too involved.

Tea cake slice on a plate showing side of piece

The cake is delicious all on its own. But if you really want to up the volume, a dollop of whipped cream or vanilla ice cream would transform this everyday blackberry tea cake into a dinner party-worthy dessert.

If you really want to get creative, try a flavoured cream like I did with this Wild Blackberry Pie with Honeyed Creme Fraiche!

Top down view of a slice of tea cake and cake with pieces removed

Recipe tips

  • The recipe calls for buckwheat flour but regular flour can be used without altering the recipe.
  • Sift the flour and baking powder when adding to the mixing bowl to prevent lumps.
  • The cake is delicious on its own, but is lovely when served with vanilla ice cream or whipped cream.

Adapted from Martha Stewart 

Slice of tea cake on a plate

Wild Blackberry Tea Cake

Julia Frey of Vikalinka
Simple sponge cake dotted with blackberries, that is perfect for tea time!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine British
Servings 8
Calories 251 kcal

Ingredients
  

  • 6 tbsp/85 g unsalted butter softened
  • Β½ cup/100 g sugar
  • 1 egg
  • 1 tsp vanilla extract
  • Β½ cup/ 125 ml milk
  • 1 cup/ 110 g flour
  • Β½ cup/60 g light buckwheat flour
  • 1 Β½ tsp baking powder
  • Β½ tsp salt
  • 1 lbs blackberries fresh or frozen

Instructions
 

  • Preheat the oven to 350F/180C. Butter a 10″ cake pan or a 10″ deep pie plate.
  • In a large bowl mix butter with sugar with a hand mixer until light and fluffy, add an egg and vanilla and continue mixing until well incorporated then add milk, mix for 2 more minutes and set aside.
  • Sift both flours, baking powder and salt into a medium bowl.
  • Add the dry mixture to the butter mixture and mix until well combined but do not over mix, about 2 minutes.
  • Scrape the batter into a buttered dish and level the top.
  • Scatter blackberries all over the cake batter and bake for 1 hour.
  • Lightly dust with powdered sugar before serving.

Nutrition

Calories: 251kcalCarbohydrates: 36gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 45mgSodium: 238mgPotassium: 274mgFiber: 4gSugar: 16gVitamin A: 442IUVitamin C: 12mgCalcium: 85mgIron: 2mg
Keyword tea cake
Tried this recipe?Let us know how it was!

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3613 shares
  • 14

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Mia says

    at

    5 stars
    I baked this today and I love it. I love buckwheat flour in baked goods. But I am curious as to how you managed to keep your blackberries from sinking? Mine sunk but that didn’t make a difference in taste except for appearance. I am thinking of trying it again with raspberries next.

    Reply
    • Julia Frey (Vikalinka) says

      at

      Hi Mia, I am not sure but perhaps because I simply placed my blackberries on top of the batter instead of mixing them in? They were also frozen, so that could have made the difference. I am so glad you loved the cake! Both raspberries and strawberries are delicious in this cake. I tried them all.

      Reply
      • Mia says

        at

        I placed my blackberries on top of the cake but they were fresh. That would make a difference. I may have to try it again and freeze the blackberries. I am allergic to strawberries but I will try it with blueberries and maybe raspberries.

        And I was generous and shared the cake with my neighbors who all loved it.

        Reply
  2. Barbara Cherington says

    at

    5 stars
    I was super happy with how this turned out. Thanks so much for the great recipe! I used 1/2 cup of whole wheat flour in place of buckwheat flour. And the blackberries I used were very tart so I sprinkled raw sugar cubes over the blackberries before baking. Super yummy! Would be great with vanilla ice cream.

    Reply
    • vikalinka says

      at

      I am so pleased to hear this, Barbara!

      Reply
  3. Alina says

    at

    5 stars
    I don’t bake much at all, but I do want to start…
    This was a great start!!
    It turned out so well and it was so easy to prepare.
    My husband loved it so much, he kissed me 3 times while eating it :))

    Will be looking for more yummy recipes on your webpage!! Thanks so much!

    Reply
    • vikalinka says

      at

      That is so cute, Alina!! I love it! I am so glad you both enjoyed it!!

      Reply
  4. Laura (Tutti Dolci) says

    at

    I love blackberries, what a lovely tea cake!

    Reply
  5. Alison says

    at

    Gorgeous photos, that looks so tasty. I need to pick some blackberries

    Reply
  6. Angela / Only Crumbs Remain says

    at

    This looks so delicious. I have some foraged blackberries in the freezer – I think this dessert has their name on some of them! #recipeoftheweek
    Angela x

    Reply
    • vikalinka says

      at

      Thank you, Angela. Isn’t wonderful to have some berries stashes away for the winter?! I am looking forward to more cakes and pies made with mine. πŸ™‚

      Reply
  7. Verily Victoria Vocalises says

    at

    What wonderful photos – and that cake sounds gorgeous. #recipeoftheweek

    Reply
    • vikalinka says

      at

      Thank you very much and thank you for visiting!

      Reply
  8. Lucy @ Bake Play Smile says

    at

    15 minutes to prepare! How good is that! Gosh I love a tea cake – there is nothing better to have with a cuppa in the afternoon. This one looks delicious! Pinning for later. Thanks for linking up with our Fabulous Foodie Fridays party xx

    Reply
  9. vikalinka says

    at

    Oh thank you so much for your compliments, Jess! You are too kind. πŸ™‚

    Reply
  10. Angela says

    at

    Oh this is amazing. I never bake with blackberries enough. I’m going to have to go and get some so that I can give this a try.

    Reply
    • vikalinka says

      at

      Picking them almost as fun as eating and baking with them later, it’s the thrill of the hunt. We city folks needs that. πŸ˜‰ Haha

      Reply
  11. Louise | Cygnet Kitchen says

    at

    5 stars
    Another gorgeous blackberry recipe! This cake looks delightful, I love the fact that it is so easy too. I will have to try and forage a few more blackberries! x

    Reply
    • vikalinka says

      at

      Thank you, Louise! Once in a while I go for fancy layer cakes but simple everyday cakes are my jam!

      Reply
  12. Jennifer says

    at

    5 stars
    Beautiful! I never tire of the colour of cooked blackberries πŸ™‚ Love the buckwheat flour in this, too.

    Reply
    • vikalinka says

      at

      I know, Jennifer, aren’t they gorgeous!! Thank you. πŸ™‚

      Reply

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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