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Slice of tea cake on a plate

Wild Blackberry Tea Cake

Simple sponge cake dotted with blackberries, that is perfect for tea time!
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Course: Dessert
Cuisine: British
Keyword: tea cake
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 251kcal


  • 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.


Calories: 251kcal | Carbohydrates: 36g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 238mg | Potassium: 274mg | Fiber: 4g | Sugar: 16g | Vitamin A: 442IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 2mg