From the Cook
From the Cook
From the Cook
From the Cook
1/5
Blackberry Tea Cake
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Instructions
1
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Preheat oven to 375 degrees.
2
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Butter and flour a 13″ x 9″ baking dish.
3
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Sift the flour, baking powder and salt in a bowl.
4
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In a standing mixer or bowl, beat the butter and sugar until fluffy.
5
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On low speed, add the eggs one at a time, then the vanilla, milk, sour cream and zest.
6
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Slowly add the dry ingredients into the wet until combined.
7
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Place blackberries on the bottom of the dish and top with the batter.
8
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Bake for 40 minutes or until a toothpick comes out clean.
9
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Cool for 20 minutes on top of a cooking rack then flip dish over for the cake to come out.
10
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Cut into squares and serve.
My Calorie Intake
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Tips & Tricks (5)
- Macerate Your Blackberries 🫐Toss fresh blackberries with a tablespoon of sugar and lemon zest 15-20 minutes before folding into batter to release their juices and intensify flavor without making the cake soggy.
- Room Temperature Ingredients 🌡️Bring eggs, sour cream, and milk to room temperature before mixing to ensure a smooth, lump-free batter that bakes evenly and produces a tender crumb.
- Reserve Blackberries for Topping 💎Save a handful of the best blackberries to press gently into the batter just before baking so they stay intact and create beautiful visual presentation on the finished cake.
- Don't Overmix the Dry Ingredients 🥄Fold flour and baking powder into the wet ingredients with just 8-10 gentle strokes to avoid developing gluten, which keeps your tea cake delicate and crumbly rather than dense.
- Test for Doneness Accurately ✓Use a toothpick inserted between blackberries rather than through them, as it should come out with just a few moist crumbs for the perfect tender texture that stays moist for days.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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