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.