Lemon Drizzle Cake with Blueberries and Raspberries. A quick to make, simple recipe that harmoniously blends the complimentary flavours of lemon, blueberry and raspberry.
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.
There was also a lone lemon in the fruit drawer of the fridge, 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.
“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 because they were a little larger than the smaller wild blueberries I normally use in the cake and that worked out quite well. Spouse declared it to be one of the best quick cakes ever to come out of our oven.
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Lemon Drizzle Cake with Blueberries and Raspberries - a quick to make, simple recipe that harmoniously blends the complimentary flavours of lemon, blueberry and raspberry.
- 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
- Preheat oven to 325 degrees F. Grease a 9x9 inch baking pan well.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Sift together the flour and baking powder.
- 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.
- Quickly and gently fold in the berries.
- Spread batter evenly into the prepared pan.
- 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.
- 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
- 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.
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.
Amount Per Serving Calories 413 Total Fat 12g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 4g Cholesterol 69mg Sodium 225mg Carbohydrates 73g Fiber 3g Sugar 48g Protein 5g