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)

Greek yoghurt Eton Mess

Brown sugar blueberry muffins

Baked Greek yoghurt cheesecake with blueberry compote

Blackberry curd pavlova




Summer Berry Drizzle Loaf Cake

Course 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)
  • tsp baking powder
  • 100g (3½ oz) mixed berries


  • 150g (5¼ oz) mixed berries
  • 100g (½ cup + 3 tbsp) icing / confectioners' / powdered sugar
  • 1-2 tbs water



  • 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.


  • 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).


  • 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!


  1. 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.
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 



Summer Berry Drizzle Loaf CakeSummer Berry Drizzle Loaf CakeSummer Berry Drizzle Loaf CakeSummer Berry Drizzle Loaf Cake

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