During the warm summer months, I still want dessert (of course), but I want it to be lighter and brighter, just like the season. My tea cake fits the bill with its sweet orange and tangy lemon and blackberry flavors. Serve it warm with the syrup drizzled over the top and a generous amount pooled on the plate as well, so the cake can soak up the syrupy goodness from the bottom. Whipped cream is essential. It can be enjoyed for breakfast too – I may have experience in that regard.
Quick tip: When cooking or baking, it’s very helpful to read your recipe through and have all of your ingredients, bowls and pans assembled prior to starting. In French, the term for this is: mise en place.
What are your favorite ways to eat blackberries? Are you a “mise en place” kind of cook? Please comment below and let me know if you try this recipe.
Enjoy and Happy Summer!
Citrus Tea Cake with Blackberry Maple Syrup
3 T lemon juice
¼ C (approx..) whole milk
1 t vanilla extract
1 T orange zest
1 ¼ C flour
¾ C quick-cooking oats
1 t baking soda
½ t salt
½ C + 6 T butter (14 T total), softened
2/3 cup firmly packed, light brown sugar
Preheat oven to 375°F. Spray an 8” X 8” pan.
Create flavored buttermilk by mixing 3 T lemon juice with enough milk to make ½ cup total. Swirl in vanilla extract and orange zest and set aside.
In a small bowl, mix together flour, oats, baking soda and salt. With an electric mixer, cream butter and sugar together until well blended, 1 – 2 min. Beat in egg and flavored buttermilk. Stir in dry ingredients at a low setting for 1 – 2 min.
Spoon cake mix into pan and spread evenly. Bake for 25 – 28 min. until toothpick in center comes out clean. Do not turn off oven because you will use it for the blackberry maple syrup.
Let cake cool and serve warm with blackberry maple syrup and whipped cream.
Blackberry Maple Syrup
2 C fresh blackberries
½ C Pure Vermont maple syrup, dark
2 t lemon juice
1/8 t ground cinnamon
¼ t orange zest
1 T butter, cut into 4 pieces
Oven should already be preheated to 375°F from the cake. Spray a loaf pan with cooking spray and place blackberries in the pan.
Using a small bowl, mix together remaining ingredients and pour over blackberries. Cover the pan with aluminum foil and place in the oven for 15 minutes.
Remove pan from the oven and remove the foil. Stir the blackberry mixture with a spoon. Leave the pan uncovered and place it back in the oven for 15 more minutes.
Allow to cool slightly and serve warm with warm citrus tea cake and whipped cream.