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Raspberry and blackberry drizzle cake

Author: Alison


  • 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