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? 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.
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.
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.
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.
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!
- 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
- 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
- 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.