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