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!
Do you fancy a cup of tea and maybe some cake too? I know you are tired and need a little break.
Let me tell you about this everyday blackberry tea cake that takes about 15 minutes to mix up, no complicated steps, no advanced baking skills required. 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.
You want to eat it warm because when you first plunge your knife into it, the cake will breathe out that seductive wild blackberry aroma right into your face and will make you weak in the knees.
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.
You can, of course, omit buckwheat flour and use the regular wheat one instead if you are not a fan.
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. The cake is delicious 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.
Adapted from Martha Stewart
Ingredients
- 6 tbsp/85 g unsalted butter softened
- ½ cup/100 g sugar
- 1 egg
- 1 tsp vanilla extract
- ½ cup/ 125 ml milk
- 1 cup/ 110 g flour
- ½ cup/60 g light buckwheat flour
- 1 ½ tsp baking powder
- ½ 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.
Mia says
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.
Julia Frey (Vikalinka) says
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.
Mia says
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.
Barbara Cherington says
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.
vikalinka says
I am so pleased to hear this, Barbara!
Alina says
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!
vikalinka says
That is so cute, Alina!! I love it! I am so glad you both enjoyed it!!
Laura (Tutti Dolci) says
I love blackberries, what a lovely tea cake!
Alison says
Gorgeous photos, that looks so tasty. I need to pick some blackberries
Angela / Only Crumbs Remain says
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
vikalinka says
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. 🙂
Verily Victoria Vocalises says
What wonderful photos – and that cake sounds gorgeous. #recipeoftheweek
vikalinka says
Thank you very much and thank you for visiting!
Lucy @ Bake Play Smile says
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
vikalinka says
Oh thank you so much for your compliments, Jess! You are too kind. 🙂
Angela says
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.
vikalinka says
Picking them almost as fun as eating and baking with them later, it’s the thrill of the hunt. We city folks needs that. 😉 Haha
Louise | Cygnet Kitchen says
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
vikalinka says
Thank you, Louise! Once in a while I go for fancy layer cakes but simple everyday cakes are my jam!
Jennifer says
Beautiful! I never tire of the colour of cooked blackberries 🙂 Love the buckwheat flour in this, too.
vikalinka says
I know, Jennifer, aren’t they gorgeous!! Thank you. 🙂