Imagine sinking your fork into a moist, delicate cake bursting with the wild, sweet-tart flavor of freshly picked blackberries. This Wild Blackberry Tea Cake is more than just a dessert – it's a culinary journey that captures the essence of summer in every single bite. Whether you're looking to impress your guests or treat yourself to a moment of pure bliss, this recipe promises to transport you to a sun-drenched berry patch with its incredible aroma and taste.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup wild blackberries
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, ensuring complete coverage of the bottom and sides.
- In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in half of the wild blackberries, reserving the remaining berries for topping.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Scatter the remaining wild blackberries on top of the batter, pressing them lightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream before serving.
Tips
- Berry Selection: Use fresh, ripe wild blackberries for the most intense flavor. If using frozen berries, do not thaw them before adding to the batter to prevent color bleeding.
- Mixing Technique: Be gentle when folding in the flour and berries. Overmixing can lead to a tough, dense cake instead of a light, tender crumb.
- Even Baking: Ensure your oven is properly preheated and use the center rack for consistent heat distribution.
- Moisture Check: The toothpick test is crucial – a few moist crumbs are perfect, but wet batter means the cake needs more time.
- Cooling Matters: Allow the cake to cool completely before removing from the pan to prevent breaking.
- Serving Suggestions: Elevate your cake with a light dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for extra indulgence.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
