Summer Berry Drizzle Loaf Cake: Easy Homemade Recipe with Fresh Berries
There’s something truly special about baking with fresh summer berries, and this summer berry loaf cake is the perfect way to celebrate the season’s bounty.
Whether you prefer using traditional all-purpose flour or want to try a more wholesome alternative like spelt flour, this recipe adapts beautifully. The result is a soft, tender loaf bursting with juicy raspberries, blueberries, and blackberries. Simple to make and perfect for sharing (or not).
If you are new to spelt flour and would like some tips, check out my tutorial: The Beginner’s Guide to Spelt Flour.
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| My summer berry loaf cake |
| The berry loaf sponge |
| Summer berries in desserts |
| More berry recipes |
My summer berry loaf cake
There’s truly nothing like growing your own organic fruit and vegetables. It always makes me dream of escaping to a little farm, with hens clucking outside and an Aga warming the kitchen. There’s something deeply satisfying about providing for yourself and making meals with fresh, natural ingredients you know exactly where they come from.
This summer berry drizzle loaf cake is my favourite way to celebrate our garden bounty this year. We planted raspberries, blueberries, and blackberries for the first time, and were lucky with how much they yielded, especially the blueberries.
Inspired by BBC Good Food’s cake, this recipe is wonderfully simple to make. Everything goes straight into the stand mixer, and you’re off. Just how I like my homemade cakes. The topping is a luscious berry-packed drizzle (if you can call it that), bursting with juicy chunks of fresh summer fruit.
The berry loaf sponge
The sponge in this summer berry drizzle loaf cake is incredibly soft and tender, with a delicate crumb that almost melts in your mouth. It’s rich without being heavy, thanks to the perfect creaming of butter and sugar until light and fluffy.
Baking in a loaf pan gives this cake its classic, homey shape and ensures the sponge cooks evenly on all sides. The thick batter holds the berries beautifully, preventing them from sinking and creating delicious pockets of juicy fruit throughout the cake. The loaf pan’s tall, narrow shape allows heat to rise gently through the batter, helping the sponge develop a golden crust with a moist, airy interior.
Each slice reveals a colourful cross-section of berries nestled in the soft sponge, combining buttery cake with fresh, summery fruit. This baking method also makes it easy to pour the berry drizzle over the top after baking, allowing it to seep into the sponge and add extra moisture and natural berry flavour.
This sponge is comforting and familiar, the kind of classic homemade loaf that feels indulgent yet wholesome. It perfectly carries the fresh, seasonal flavours of summer berries without overpowering them, making every slice a refreshing and delicious treat.
Summer berries in desserts
Summer berries hold a special place in my heart and kitchen. Packed with antioxidants, vitamins, and fibre, they’re among the healthiest fruits to enjoy. Their vibrant reds, purples, and blues brighten any dessert, adding fresh, natural sweetness and a true taste of the season. They are also amazing natural food dyes: blackberries, for example, turn frosting the most beautiful shade of lilac.
One of the best things about this cake is its versatility. You can use any summer berries you have on hand, whether fresh from your garden or frozen from earlier in the season. Each variety offers its own unique flavour and texture. Whether it’s the sweet burst of blueberries, the tart zing of raspberries, or the rich depth of blackberries. For a little extra indulgence, top your slice with whipped cream or crème fraîche for a creamy contrast.
Baking with summer berries is pure joy. Their juicy, slightly tart flavours balance beautifully with the richness of cakes, tarts, breads and crumbles. They are also amazing in creamy desserts. They seem to evoke sunny days, warm evenings, and the simple pleasure of eating fruit at peak ripeness. Whether baked into this loaf cake or enjoyed fresh, summer berries make every dessert feel truly special.
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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
