Summer Berry Drizzle Loaf Cake
This vibrant summer berry drizzle loaf cake was first published in June 2018 and appeared on my previous blog, The Culinary Jumble. The images have been slightly edited, and the recipe updated.
There is really nothing quite like growing your own fruit and veggies. It makes me want to run off and live on a little farm, with hens and an Aga. I guess it’s that feeling of being able to provide for yourself, and making meals with food that you know exactly where it comes from.
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.
This summer berry drizzle loaf cake inspired by BBC’s Good Food summer fruit drizzle cake. It was so simple to make; everything thrown into the stand mixer, and off you go. Just how I like my cakes. The topping is a divine drizzle (if you can really call it that) packed with chunks of squidgy berries.
Berries in desserts
I love the versatility of this cake. You can add whatever berries you have (either frozen or fresh), and when ready, top it with some cream if you’re feeling daring, and enjoy.
I really enjoy the beautifully coloured berries available during summer. Not only are they among the healthiest foods we can eat, but they look stunning in desserts. If you are a super fan like me, you’ll love these other berry-tastic recipes:
Sweet buns topped with homemade blackberry jam
Caramel apple and blueberry smuljpaj (Swedish crumble)
Baked Greek yoghurt cheesecake with blueberry compote
Summer Berry Drizzle Loaf Cake
Ingredients
Cake:
- 175g ¾ cup + 1 tbsp butter (room temperature)
- 175g (¾ cup + 2 tbsp) sugar
- 2 eggs (medium)
- 2 tsp vanilla extract
- 250g (2 cups) flour (see note 1)
- 2½ tsp baking powder
- 100g (3½ oz) mixed berries
Drizzle:
- 150g (5¼ oz) mixed berries
- 100g (½ cup + 3 tbsp) icing / confectioners' / powdered sugar
- 1-2 tbs water
Instructions
Cake:
- Pre-heat the oven to 180°C (350°F) and grease or line a medium-sized loaf tin.
- In stand mixer or using a whisk, cream the butter and sugar together.
- Add the eggs one at a time.
- Add the vanilla.
- Sift the flour and baking powder together and then add to the wet ingredients.
- Whisk for several minutes until the batter is light and fluffy (mixture will be very thick).
- 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.
- Bake for 50-60 minutes until an inserted skewer comes out clean.
- Leave to cool for around 15 minutes.
Drizzle:
- Heat the berries with the water and bring to the boil.
- Remove from the heat and mix in the icing sugar (be gentle because you want to try and keep some larger pieces of fruit rather than mash everything to a pulp).
Assembly:
- 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!
Notes
- This recipe first appeared on The Culinary Jumble (my previous blog) in 2018, and the cake was made using regular flour. For the sake of transparency, I have not recreated this particular cake with spelt flour. However, I have straight swapped spelt flour for regular flour in everything I've made for the past two years, without any noticeable differences. Therefore, I am confident that this would also be the case for this particular recipe. Alternatively, if you are in the UK and would like to use self-raising flour, omit the baking powder.
