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.

About The Author

Fleur Sladen
The Food Stork

Fleur Sladen is Founder of The Food Stork delivering fresh food gifts to new parents Passionate about food and quality ingredients A dab hand at creating wonders with leftovers Nourishment and Nurture are the key ingredients at The Food Stork

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