Brown Butter Berry Tea Cakes are tender, buttery little cakes packed with fresh berries and rich, nutty flavor from browned butter. They’re simple, elegant, and perfect alongside a cup of tea or coffee. I love how the berries burst as they bake, adding juicy pops of sweetness in every bite.
Why You’ll Love This Recipe
I love this recipe because it combines the richness of brown butter with the brightness of fresh berries for a perfectly balanced treat. The batter is easy to make, and the mini size makes them great for snacking, gifting, or serving at brunch. They’re just sweet enough—not overly rich—and I can make a batch in under an hour with no mixer required.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter
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All-purpose flour
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Almond flour (optional, for texture and flavor)
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Baking powder
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Salt
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Granulated sugar
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Eggs
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Vanilla extract
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Milk or buttermilk
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Fresh or frozen berries (such as raspberries, blueberries, or chopped strawberries)
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Powdered sugar (optional, for dusting)
Directions
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I start by browning the butter in a saucepan over medium heat until golden and nutty, then let it cool slightly.
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In a bowl, I whisk together flour, almond flour (if using), baking powder, and salt.
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In another bowl, I beat the eggs and sugar until light and combined, then mix in the vanilla, milk, and cooled brown butter.
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I stir the wet ingredients into the dry ingredients just until combined.
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I spoon the batter into greased or lined muffin or mini tart tins, filling them about ¾ full.
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I press a few berries gently into the top of each tea cake.
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I bake at 350°F (175°C) for 18–22 minutes, or until golden and a toothpick comes out clean.
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Once cooled, I dust with powdered sugar if I want a finishing touch.
Servings and timing
This recipe makes about 10–12 small tea cakes and takes around 40 minutes total—15 minutes to prep and 20–25 minutes to bake and cool. They’re ready to enjoy warm or fully cooled.
Variations
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I switch up the berries depending on the season or mix multiple kinds together.
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I add lemon zest or orange zest to brighten the flavor.
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I use browned plant-based butter and dairy-free milk to make them dairy-free.
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I replace almond flour with more all-purpose flour if I want a nut-free version.
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I drizzle a simple lemon glaze on top for extra flavor and shine.
storage/reheating
I store the tea cakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To reheat, I warm them in the microwave for 10–15 seconds or pop them in a low oven to refresh. They also freeze well—I wrap them tightly and thaw at room temperature when needed.
FAQs
What is brown butter, and how do I make it?
Brown butter is just melted butter that’s been cooked a bit longer until the milk solids toast and turn golden. It adds a nutty, caramel-like flavor that makes these cakes extra special.
Can I use frozen berries?
Yes, I use frozen berries straight from the freezer—no need to thaw. I just make sure they’re coated lightly in flour to prevent sinking.
Can I make these in a regular muffin tin?
Absolutely. I just keep an eye on the baking time—standard muffin sizes may take a few extra minutes.
Do I need almond flour?
No, but it adds a lovely texture and flavor. I can substitute it with more all-purpose flour if I prefer or if I’m avoiding nuts.
Can I make these ahead of time?
Yes, they’re great for make-ahead baking. I make a batch the day before and store them tightly covered until ready to serve.
Conclusion
Brown Butter Berry Tea Cakes are the kind of treat I bake when I want something quick, impressive, and packed with flavor. The browned butter adds a warm, toasty richness, and the berries make each bite juicy and bright. Whether I’m serving them at tea time or sneaking one for breakfast, these mini cakes are always a delight.
PrintBrown Butter Berry Tea Cakes
Brown Butter Berry Tea Cakes are delicate mini cakes infused with rich, nutty brown butter and studded with juicy berries. They’re elegant, easy to make, and perfect for tea time, brunch, or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 40 minutes
- Yield: 10–12 tea cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup all-purpose flour
- 1/4 cup almond flour (optional)
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk or buttermilk
- 3/4 cup fresh or frozen berries (e.g., raspberries, blueberries, chopped strawberries)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin or mini tart tin.
- In a saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the all-purpose flour, almond flour (if using), baking powder, and salt.
- In another bowl, whisk the eggs and sugar until light and combined. Stir in the vanilla extract, milk, and cooled brown butter.
- Combine the wet and dry ingredients, stirring just until mixed.
- Spoon the batter into the prepared tins, filling each about 3/4 full.
- Gently press a few berries into the top of each cake.
- Bake for 18–22 minutes or until golden and a toothpick inserted comes out clean.
- Let cool slightly in the pan before transferring to a wire rack. Dust with powdered sugar before serving, if desired.
Notes
- Brown butter adds rich, toasty depth—don’t skip it!
- Coat frozen berries in flour to prevent sinking.
- Add citrus zest for a fresh twist.
- Use almond flour for added texture and flavor, or substitute with regular flour for a nut-free version.
- Drizzle with lemon glaze for extra flavor and shine.
Nutrition
- Serving Size: 1 tea cake
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
