mixed berry tea cake

mixed berry tea cake

i was thrilled to find recipes for tea cake a few years ago. a dough that comes together in minutes (with NO rolling), this is a cross between a cake, drop biscuits and cobbler. (does that sound odd?). my favorite is from the book Rustic Fruit Desserts by cory schreiber and julie richardson. their version is delicious, but made with white flour and sugar. i experimented a lot and tweaked the original to create my recipe which follows their exact directions, but is made with white whole wheat flour**, cornmeal, coconut sugar and coconut. you can use any type of fruit...they used stone fruit. today i am using strawberries and blueberries.when you make this recipe for the first time you will be surprised by the dough. it will be very soft, almost cookie dough like. that is the way it is supposed to be. just wrap it in plastic, pat down to form a 1 inch thick disk and freeze for 1/2 hour. here is a tip from me....double or triple the dough recipe and keep in the freezer. you will want to make tea cakes all summer...nothing is easier than pulling the prepared dough out of the freezer...patting into the pan, piling in the fruit and baking. served with ice cream, whipped cream or just as is, you will eat this often!

This recipe contains olive oil, flour (whole wheat), cornmeal, baking powder, salt, sugar (coconut), butter (unsalted), olive oil (extra virgin), eggs, vanilla extract, strawberries, blueberries, coconut flakes, sugar (coconut)

serves 10-12 servings

Prep time: 40 min

Cook time: 40 min