Blackberry Lemon Tea Cakes

Total: 55 minutes
Prep: 10 minutes
Cook: 45 minutes
Yield: 1 dozen

These tea cakes are delicious served at breakfast.



  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.


  • Raspberries can be substituted for the blackberries in this recipe.
Reprinted from The China Study Cookbook. Copyright © 2013, LeAnne Campbell, PhD.

LeAnne Campbell has a PhD in Education and over 30 years of experience designing and directing education initiatives, specifically leadership programs, professional development workshops, conferences and curriculum development workshops. She is the author of The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes.
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