Raspberry and blackberry drizzle cake

August 31, 2016

Raspberry and blackberry drizzle cake is a great way to use up summer berries. It is a great twist on a classic lemon drizzle and a perfect tea time treat.

One thing that I love about summer is the copious amounts of berries that are available for picking. I am lucky to have a number of these plants in my garden. The summer starts with gooseberries and strawberries. Raspberries then appear in abundance with sprinkle of blackcurrants to add to the mix. Finally blackberries start to appear and when I walk the dog I pick a few. The summer ends with apples which I pick from wild trees.

Every year I seem to have millions of raspberries. By the end of the summer the freezer is full of bags of raspberries and I search for recipes to use them up. Inspired by the Great British Bakeoff I decided to make a drizzle cake. The first cake I made was a blackcurrant and raspberry drizzle cake which used up the bowlful of blackcurrants from my single bush. It was so tasty I didn’t take photos. When I spotted the first blackberries of the summer I decided to make it again and raspberry and blackberry drizzle cake was born.

Raspberry and blackberry drizzle cake

Raspberry and blackberry drizzle cake

Drizzle cake is a classic recipe that can be found on the menu in most tearooms. The normal variant is lemon, a soft golden sponge drizzled with a mixture of lemon juice and sugar while the cake is still warm. The cake absorbs the drizzle and takes on a moist sticky texture which is perfect with a cup of tea. The sponge should not be soggy and the drizzle should seep inside the cake.  Raspberry and blackberry drizzle cake has fruit added into the cake whilst it bakes which makes soft melting pockets of sweetness though the cake. The topping of raspberries and blackberries is then drizzled with lemon juice and sugar while the cake is still warm. The end result is a cake that brings the summer to life on a plate.

Raspberry and blackberry drizzle cake

A drizzle cake should be a thing of simplicity, the drizzle combining with the cake to bring it to life. Raspberry and blackberry drizzle cake is a simple cake and really easy to make. All the ingredients are just combined in a bowl and whisked together. The resulting mixture is placed in a cake tin and cooked in the oven. Even the drizzle is simple, combine the fruit, lemon juice and sugar and pour over the cake while it is warm. A little effort results in a gorgeous tea time treat and you will be glad you got baking.

Raspberry and blackberry drizzle cake recipe

Raspberry and blackberry drizzle cake



  • 2 eggs
  • 1 tsp vanilla essence
  • 175 g butter
  • 175 g golden caster sugar
  • 250 g self raising flour
  • For the drizzle
  • 175 g raspberries and blackberries
  • 140 g granulated sugar
  • 2 tbsp lemon juice


  • Preheat the oven to 180C gas mark 4
  • Grease a loaf tin and line with baking parchment
  • Place the butter, golden caster sugar, eggs and vanilla essence into a bowl.
  • Mix together until the mixture is creamy
  • Add half the mixture to the cake tin
  • Top with 100g fruit
  • Cover the fruit with the rest of the cake mixture
  • Bake in the oven for an hour or until a skewer placed into the cake comes out clean
  • Mix the remaining fruit with the lemon juice and sugar.
  • While the cake is hot and still in the tin make holes in it with a skewer
  • Top with the drizzle and leave to cool in the tin

Why not pin the recipe to make later?

Raspberry and blackberry drizzle cake

If you are looking for other dessert ideas that use raspberries then raspberry and almond cake is perfect with a cup of tea. Alternatively lemon and raspberry possets make a perfect pudding.

Linking up with the kitchen clearout linky on Madhouse family reviews as I used up some of my frozen raspberries.

kitchen clearout

2 responses to “Raspberry and blackberry drizzle cake”

  1. Ooh I love lemon drizzle cake and this looks like a fab summery twist 🙂

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