These are incredibly simple and quick and are little morsels of joy. It’s a wonderful way to use up the blackberries left over in the freezer, but you can use raspberries, or blueberries or a mixture of dried fruit – whatever takes your fancy!
- 85g unsalted butter
- 200g plain flour
- 2 teaspoons baking powder
- 100g golden caster sugar
- a pinch of flaked sea salt
- 200ml of buttermilk
- 1 large egg
- 1 tablespoon maple syrup
- Zest of a lemon
- 200g blackberries
Makes 24 tea cakes.
- Set the oven to 200c.
- Melt the butter, then set is aside to cool.
- Pop all the dry ingredients into a large, roomy bowl, and in another bowl, beat the buttermilk, egg, maple syrup and melted butter.
- When mixed well, pour the buttermilk mix onto the dry ingredients and gently mix to combine using a large, metal spoon. Now fold in the blackberries and the lemon zest.
- Line a 12-bun muffin tray with paper cases – I use medium sized paper cases, and put about a tablespoon of the mixture into each case. You will need to do this in two batches as you should have enough mixture for 24 tea cakes.
- Pop the muffin tray into the oven and bake for about 20 minutes until the batter has slightly risen and are golden brown.
- Let the cakes cool on a wire rack. Delicious eaten while still slightly warm.