15% Off Plant-Based Nutrition Certificate Spring Sale15% Off Plant-Based Nutrition Certificate Spring Sale
Recipes » Desserts » Blackberry Lemon Tea Cakes
CNS Logo
Blackberry Lemon Tea Cakes Recipe

What You'll Need


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)


How to Make It


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

Raspberries can be substituted for the blackberries in this recipe.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

We’ve partnered with renowned online education provider eCornell, to offer a revolutionary program to help you understand the importance of diet and nutrition for your life. In a few short weeks arm yourself with the knowledge you need to improve your overall health, learn new skills, or even inspire a career change. Hear what people are saying.

100% online, work at your own pace
Attentive and interactive learning team
Science-based foundation
A trusted credential

Sign up for our free newsletter

Inspiring articles and recipes in your inbox