Lemon and Blackberry Teacakes

These cute, little, individual lemon and blackberry teacakes are my way of reluctantly inviting the beginning of cold weather into your kitchens. Berries and lemon, a sunny combination and an awesome recipe.

Total Time

50min

5.0

2 Ratings

Author: Vintage Kitchen Notes

Servings:

Ingredients

•

1/3 cup

Unsalted Butter

•

4 Tbsp

All-Purpose Flour

or Cake Flour

•

1/2 cup

Almond Meal

•

1/2 cup

Powdered Confectioners Sugar

•

as needed

Baking Powder

•

as needed

Vanilla Extract

•

Eggs , separated

•

2/3 cup

Fresh Blackberries

•

Lemon , zested

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Butter or spray 6 mini brioche or muffin molds.

In a small bowl, melt the Unsalted Butter (1/3 cup) and set aside.

In a large bowl, mix the sifted All-Purpose Flour (4 Tbsp) and Powdered Confectioners Sugar (1/2 cup) together with the Almond Meal (1/2 cup) , unsalted butter and Baking Powder (as needed) . Make a well in the center and add the Vanilla Extract (as needed) , Lemon (1) , and Eggs (2) .

Mix until well combined. Add the melted butter and mix carefully until fully incorporated. This mixture will be silky and shiny. Meanwhile, cut the Fresh Blackberries (2/3 cup) in thirds.

Put the individual molds on a cookie tray, and divide the batter evenly among them. Add the blackberry pieces on top. Bake for 30 minutes, until a tester inserted in center comes out clean.

Cool for 10 minutes on a wire rack and then carefully unmold. Cool completely. Dust with powdered sugar and serve.

Nutrition Per Serving

CALORIES

223

FAT

15.1 g

PROTEIN

4.8 g

CARBS

18.0 g