Vikalinka · by Julia Frey of Vikalinka
Wild Blackberry Tea Cake
NUTRITION · PER SERVING70M COOK
CAL 12%·PRO 9%
CARBS 35G57% OF CAL
4G FIBER14G OTHER16G TOTAL SUGAR
FAT 10G38% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, tender sponge cake dotted with wild blackberries, perfect for afternoon tea or a light dessert. Delicate and subtly sweet with bursts of tart berry.
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View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 tbsp/85 g unsalted butter (softened)
- 1/2 cup/100 g sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup/ 125 ml milk
- 1 cup/ 110 g flour
- 1/2 cup/60 g light buckwheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 lbs blackberries (fresh or frozen)
At a glance
PER SERVING · TIME 70M
CAL 12%·PRO 9%
CARBS 35G57% OF CAL
4G FIBER14G OTHER16G TOTAL SUGAR
FAT 10G38% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 164mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 150mg
- Calcium
- 38mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.