Recipes » Desserts » Blackberry Lemon Tea Cakes
T. Colin Campbell Center for Nutrition Studies

Blackberry Lemon Tea Cakes

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
These tea cakes are delicious served at breakfast.
Prep: 10 mins Cook: 45 mins Total: 55 mins Yield: 1 dozen

Ingredients

Ingredients

  • 2 cups whole wheat pastry flour
  • ½ cup Sucanat
  • 1½ tsp baking powder
  • 1 tsp grated lemon zest
  • ½ cup plain soy yogurt
  • 1 cup nondairy milk
  • 1 Tbsp lemon juice
  • 2 egg replacers (2 Tbsp ground flaxseed meal with 6 Tbsp water)
  • 1 cup blackberries
  • 2 Tbsp unsweetened reduced fat coconut (optional)
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Preheat oven to 350 degrees F.
  • 2. Line a 12-cup muffin pan with paper liners (or use a nonstick pan).
  • 3. Combine flour, Sucanat, baking powder, and zest in a medium bowl.
  • 4. Mix together soy yogurt, milk, lemon juice, and egg replacers in a separate bowl.
  • 5. Pour the wet mixture into the dry mixture and stir until just moistened.
  • 6. Gently fold in the blackberries.
  • 7. Spoon mixture evenly into the prepared muffin cups.
  • 8. Sprinkle coconut over the tops for decoration (optional).
  • 9. Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of a tea cake comes out clean. Cool slightly before serving.

Cooking Tips

Cooking Tips

  • 1. Raspberries can be substituted for the blackberries in this recipe.

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