Vibrant Summer Berry Drizzle Loaf Cake (from scratch)

This vibrant summer berry drizzle loaf cake is made from scratch and epitomises everything I love about my favourite season.

Vibrant Summer Berry Drizzle Loaf Cake (from scratch)

I love all the beautifully coloured berries available during summer – not only are they gorgeous to eat, but I think they also look spectacular in baking.

Vibrant Summer Berry Drizzle Loaf Cake (from scratch)

I’ve really made the most of berries this year as we planted raspberries, blueberries and blackberries for the first time in our garden; we were quite lucky with how much they yielded, especially the blueberries.

If you love berries in desserts as much as I do, you might enjoy my Blackberry and White Chocolate Poke Cake or Vanilla Cookies with a Raspberry Meringue Filling!

Vibrant Summer Berry Drizzle Loaf Cake (from scratch)

This cake was so simple to make – everything thrown into the food processor, and off you go. Just how I like my cakes! Add any berries you have (either frozen or fresh). I used plain flour because self-raising is not readily available here in Sweden – if you prefer to use SR, just omit the baking powder from the recipe.

Vibrant Summer Berry Drizzle Loaf Cake (from scratch)
Ingredients
Cake:
  • 175 g (3/4 cup) butter (room temperature)
  • 175 g (3/4 cup + 2 tablespoons) sugar
  • 2 eggs
  • 2 teaspoons vanilla sugar
  • 250 g (2 cups) plain flour
  • 2.5 teaspoons baking powder
  • 100 g (1 cup) mixed berries
Drizzle:
  • 150 g (1½ cups) mixed berries
  • 100 g (1 cup) icing (confectioners' sugar)
  • 1-2 tablespoons water
Instructions
  1. Pre-heat the oven to 180°C (350°F) and grease or line a medium-sized loaf tin.

  2. In a food processor or using a whisk, cream the butter and sugar together. Add eggs. Then add the flour, baking powder and vanilla sugar. Process or whisk for several minutes until the batter is light and fluffy (mixture will be very thick).

  3. Pour a third of the batter into the tin and cover with half the fruit. Add another third of batter and the remaining berries. Cover with the last of the batter and smooth over until the top is fairly even.

  4. Bake for 50-60 minutes until an inserted skewer comes out clean. Leave to cool for around 15 minutes.

  5. For the drizzle: Heat the berries with the water and bring to the boil. Remove from the heat and mix in the icing sugar (don't be too vigorous because you want to try and keep some larger pieces of fruit rather than mash everything to a pulp). Poke holes in the cake and slather the drizzle over, piling the larger fruit up on top. Allow the drizzle to harden and then cut into slices. Enjoy

 

This recipe was inspired by: BBC’s Good Food Summer Fruit Drizzle Cake

Vibrant Summer Berry Drizzle Loaf Cake (from scratch)

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