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–+ servings
Delicious summer Berry Drizzle Loaf Cake topped with fresh berries and glaze.

Summer Berry Drizzle Loaf Cake

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A refreshing and vibrant loaf cake made with seasonal mixed berries and topped with a sweet drizzle, perfect for summer picnics and gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 175 g butter (room temperature)
  • 175 g sugar
  • 2 medium eggs
  • 2 tsp vanilla extract
  • 250 g flour
  • 2.5 tsp baking powder
  • 100 g mixed berries (first batch)
For the drizzle
  • 100 g icing sugar
  • 1-2 tbsp water adjust to create a smooth consistency
  • 150 g mixed berries (second batch) for added flavor

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and grease a loaf tin.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually fold in the flour and baking powder.
  5. Once the batter is combined, gently mix in the first batch of mixed berries.
Baking
  1. Pour the batter into the prepared loaf tin and bake for 50-60 minutes or until a skewer inserted into the center comes out clean.
Drizzle Preparation
  1. While the cake is cooling, prepare the drizzle by combining icing sugar with enough water to create a smooth, pourable consistency.
  2. Mix in the second batch of mixed berries for an added fruity flavor.
Assembly
  1. Once the loaf is completely cooled, pour the berry drizzle over the top for a beautiful, sweet finish.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 100mgFiber: 1gSugar: 18g

Notes

For best results, choose ripe and fresh berries. You can substitute butter with coconut oil or applesauce for a dairy-free option. To make gluten-free, use a 1:1 gluten-free flour blend.
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