Blackberry and Apple Tea Cakes


These easy tea cakes are a great way to use up any remaining Bramley apples you may have from this summer’s harvest. Throw in some blackberries, fresh or frozen, to enhance this seasonal, fruity, light cake. In fact it is an adapted version of my large Strawberry Tea Cake with Fresh Strawberry Cream Cheese Frosting.

This is proof enough that you can take a tried and tested cake recipe and adapt to the seasons, change the size and alter how it is finished.


I have baked this quantity up into six small  4.5 inch spring form pans – great for transporting, or for two to share, but the quantity works equally well in a single larger 8 or 9 inch spring form pan. Sprinkle the batter with granulated, or demerara, sugar for baking to ensure a nice, crispy top. No need to complicate things with frosting here, just dust with icing sugar before serving.


A simple, modern, fruit cake, in every sense of the word. Just serve with your choice of hot beverage and enjoy. Have a great weekend!


Blackberry and Apple Tea Cakes


  • 100ml sour cream
  • 1/4 teaspoon bicarbonate of soda
  • 90g unsalted butter, room temperature
  • 165g golden caster sugar, or caster sugar
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon vanilla paste
  • 2 medium eggs
  • 1 large, or two small Bramley apples, peeled and chopped into small chunks
  • 200g blackberries
  • 200g plain flour
  • 3/4 teaspoon baking powder
  • Granulated sugar for sprinkling
  • Icing sugar for dusting, optional


  1. Preheat the oven to 170 degrees (fan) or gas mark 3. Prepare 6no. 4.5 inch spring form pans, or 1no. 8/9 inch spring from pan, by greasing with butter and lining with flour. Tip out the excess flour.
  2. In a small bowl, mix together the sour cream and bicarbonate of soda and set aside for a few minutes.
  3. Cream together the butter and sugar. Add the lemon zest, vanilla and beat in the eggs one at a time. Add the sour cream mixture and combine thoroughly. Rinse the blackberries.
  4. Sift together the flour and baking powder and carefully fold into the batter. Gently fold in 3/4 of the blackberries, reserving some of the better looking fruits, and the chopped apple.
  5. Spoon the mixture into the prepared tins equally. Place the reserved blackberries on to the top of the batter, equally spaced. Sprinkle with granulated sugar.
  6. Bake for approximately 30-35 minutes, turning the pans half way through, until a cake skewer comes out clean. If baking one single larger cake, bake for approximately 45-50 minutes.
  7. Allow to cool a little in the tin and then remove and allow to cool on a wire rack.
  8. Dust with icing sugar (optional) and serve.

Source: Adapted from Bill Granger’s ‘Feed Me Now!


  1. Hi Joanne! These tea cakes look so light and delicious. I love the fruit combination. Will try it soon!

  2. Hi Jo! So good to hear from you with a lovely recipe. I love the idea of these small tea cakes! They remind me of a simple raspberry buttermilk cake I made one year and it was a standard size. Now I’m thinking it is far more fun to make mini ones so I can call them tea cakes and also to share! : ) I just want to sit down to afternoon tea with one of your cakes. Hope all is well and not too busy! Take care!

    • thecontentedbaker says:

      Thanks Monica! We have term break hear so no school rush. I hope to get a few bakes on the go! Let’s see if my intentions go to plan!! 😉

  3. What adorable little cakes! Mini desserts get me every time! The apple blackberry combo sounds delicious too!

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