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Lemon Drizzle Cake with Raspberries & Blueberries

Lemon Drizzle Cake with Blueberries and Raspberries. A quick to make, simple recipe that harmoniously blends the complimentary flavours of lemon, blueberry and raspberry.

photo of a single slice of Lemon Drizzle Cake with Blueberries and Raspberries shown on a white and gold tea service

Lemon Drizzle Cake with Blueberries and Raspberries.

As often happens at our house, something delicious happens when I try to make good use of things leftover from other recipes and this lemon drizzle cake is a perfect example.

A couple of days earlier I had purchased some fresh raspberries and blueberries to garnish a dessert that I had made to photograph for my upcoming Christmas cookbook.

Red frozen raspberries background closeup photo

Frozen Raspberries and/or blueberries can make this recipe more economical without sacrificing flavour.

There was also a lone lemon in the fruit drawer of the fridge. It was the only remaining one from a large bag of them that we had purchased at Costco a couple of weeks earlier.

I just wanted to use them all up, in something simple for dessert at dinner that night.

Blueberries Picked on Signal Hill

Blueberries Picked on Signal Hill here in St. John’s, Newfoundland.

“A quick snack cake”, I thought, being reminded of the Blueberry Snack Cake that I’ve made hundreds of times since I was a kid. Blueberries, raspberries and lemon all compliment each other so why not.

I reduced the amount of milk in the batter just a little to help keep the berries from sinking to the bottom. That’s  because they were a little larger than the smaller wild blueberries I normally use in the cake.

Lemon Drizzle Cake photo of uncut cke with dripping glaze over the sides

Lemon Drizzle Cake with Blueberries and Raspberries.

That adjustment worked out quite well. Spouse declared it to be one of the best quick cakes ever to come out of our oven. 

Originally published May 2016. Updated Sept 2020.

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photo of a single slice of Lemon Drizzle Cake with Blueberries and Raspberries shown on a white and gold tea service
Yield: 9 servings

Lemon Drizzle Cake with Raspberries & Blueberries

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Lemon Drizzle Cake with Blueberries and Raspberries - a quick to make, simple recipe that harmoniously blends the complimentary flavours of lemon, blueberry and raspberry.

Ingredients

  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 3/4 cup + 2 tbsp milk
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen raspberries

For the lemon drizzle glaze

  • 1 cup icing sugar, powdered sugar
  • juice of half a lemon
  • zest of half a lemon, finely minced

Instructions

  1. Preheat oven to 325 degrees F. Grease a 9x9 inch baking pan well.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Beat in the vanilla extract.
  5. Sift together the flour and baking powder.
  6. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in 2 additions.
  7. Quickly and gently fold in the berries.
  8. Spread batter evenly into the prepared pan.
  9. Bake at 325 degrees F in a 9 inch well greased square pan for about 40 to 45 minutes or until a toothpick inserted in center comes out clean.
  10. The baking time can vary, especially if you use frozen berries. In that case it may take 10 or even 15 minutes more to bake. The toothpick test is the best way to ensure that this cake is fully baked.

For the lemon drizzle glaze

  1. Whisk together the lemon juice, zest and icing sugar. If the drizzle seems too thick, add a little more lemon juice, it it is too watery add a little more of the icing sugar. You want it pourable, not spreadable but still a little thick.

Notes

I like the lemon glaze separate from the vanilla cake flavour in this cake but if you want to make the cake with added lemon flavour as well, simple fold in the finely grated zest of about half a lemon along with the berries.

Nutrition Information

Yield

9

Serving Size

1

Amount Per Serving Calories 413Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 69mgSodium 225mgCarbohydrates 73gFiber 3gSugar 48gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Kerry Kirby

Sunday 14th of February 2021

Do you glaze the Cake right out of the oven or after cooling?

Kiley

Saturday 21st of November 2020

Do you use salted or unsalted butter?

LEMON DRIZZLE CAKE WITH RASPBERRIES & BLUEBERRIES - HouseKeeperMag.com

Monday 7th of September 2020

[…] A quick to make, simple recipe that harmoniously blends the complimentary flavours of lemon, blueberry and raspberry. RECIPE HERE —->LEMON DRIZZLE CAKE WITH RASPBERRIES & BLUEBERRIES […]

CarolC Korec

Friday 4th of September 2020

Made this cake, accidently used Almond extract not vanilla, best mistake I ever made, this cake is delicious.

Mary H O'Brien

Thursday 3rd of September 2020

Delicious..,....I am not much good at baking, but cake is excellent. I should have thickened the glaze a lot more......but still delicious!!!

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