Sweet Saturday: Mixed Berry Drizzle Cake

The lovely Catherine from Boutique Bake has been sharing her delicious baking recipes with us in her Sweet Saturday series (you can check out more Boutique Bake recipes here).

We're edging into autumn and this is the most beautiful recipe to accompany the transition. It's lovely and light but it's perfect with a steaming hot beverage. 

Where there’s a whisk, there’s a way.



This mixed berry loaf is one of my favourite cakes to bake. I mix in layers of fresh blueberries and raspberries amongst the cake mixture, then once baked top it with a gorgeous zingy drizzle. The finished result is a lovely moist, fruity cake that’s nice and light. It’s the perfect cake to slice up and serve with a cup of tea.

The recipe below is really versatile, so you can use whatever berries you like, and make it your own. If you don’t have a loaf tin, you can make 12 muffins using the recipe below, just reduce the cooking time to about 25-30 minutes.



  • 2 large eggs
  • 2 tsp. vanilla extract
  • 150g berries (I used blueberries & raspberries)
  • 150g caster sugar
  • 175g softened butter
  • 250g self-raising flour

Ingredients for topping:

  • 2 tbsp of citrus juice – lemon/ lime
  • 20g raspberries (crushed)
  • To decorate: whole raspberries, blueberries and icing sugar to dust



  • Heat your oven to 180C/160C fan/gas 4.
  • Line a 2lb loaf tin with some greaseproof paper.
  • Place the butter, sugar, flour, eggs and vanilla extract into a bowl and beat with an electric mixer for approximately 5 minutes until pale and creamy.


  • Place one-third of the cake mix into the prepared tin, and spread out evenly.
  • Next, add over half of the fruit, then spread another third of the cake mix on top, and scatter with the remaining fruit.




  • Finally, add the rest of the cake mixture over the fruit layer and gently spread with your spatula, so the top is nice and even.



  • Bake for 45 minutes, until lovely and golden and a skewer comes out clean.
  • To make the drizzle topping, mix the citrus juice with the crushed raspberries and combine well.



  • Use a fork/skewer and prick the top of your cake all over, then pour over the drizzle topping and allow to soak through.



  • Finally decorate with some whole berries and dust with icing sugar.



  • Enjoy!



Just a reminder, keep any eye out for a competition running on this site very soon, to celebrate all things baking and the ‘Great British Bake Off.


If you’d like to read more from Boutique Bake, why not check out the website www.boutiquebake.ie? And if you are a social media fan, you can like on Facebook, find Catherine on the twitter machine (or Instagram) by searching @boutique_bake or even on Pinterest. 

Catherine is also on YouTube if you want to check out some baking videos!

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