Raspberry & blueberry lime drizzle cake

Raspberry & blueberry lime drizzle cake

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(108 ratings)

Prep: 15 mins - 25 mins Cook: 1 hr

More effort

Cuts into 12 pieces
The perfect teatime treat, this moist and fruity cake is easy baking at its best

Nutrition and extra info


  • kcal370
  • fat19g
  • saturates10g
  • carbs49g
  • sugars32g
  • fibre1g
  • protein5g
  • salt0.61g
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    For the cake

    • 225g softened butter, plus extra for greasing



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 225g golden caster sugar
    • 4 medium egg



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 2 lime, grated zest and juice



      The same shape, but smaller than…

    • 250g self-raising flour, sifted with a pinch of salt, plus extra flour
    • 25g ground almond
    • 100g each blueberry and raspberries



      Blueberries are one of the few edibles native to North America and credited with being…

    For the syrup

    • 8 tbsp lime juice (about 4 limes)
    • 1 lime, grated zest



      The same shape, but smaller than…

    • 140g golden caster sugar


    1. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.

    2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).

    3. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.

    4. Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.

    5. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.

    6. Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

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    Comments (125)

    philricegrubb's picture

    I love this cake so much. So moist and refreshing. I did find that the berries sank but still yummy.

    jennyonions's picture

    This recipe was perfect, the only complaint I had was my dad complaining I only gave him 1/4 of the cake!

    Zefer's picture

    Show stopping cake, i followed Sarah's advice about marscaponi too, awsome!

    mags162's picture

    I made this cake as a treat for folk in the office and the compliments flew. 'Moist', 'Delicious', 'Lush' and so on. Recommended!

    09sillytilly's picture


    ebrierley's picture

    Delicious. Moist and zingy. A family favourite.

    summerpud's picture

    I have just made this cake using cranberries and clementine with 1tsp ground cinnamon and it is delicious. I used clementine & lemon drizzle. A nice light alternative to serve at Christmas tea as an alternative to the usual heavy fruit cake

    summerpud's picture

    What a lovely, light moist cake. It is my turn to 'bake & take' a cake to work. I did this last night and just had to try a slice this morning - yummy or what!
    I only used 100gr of sugar for the drizzle as I wanted the cake to have a bit of zinginess.
    We have one girl at work who thinks she is the new Mary Berry, no one can bake as good as her ... well this cake will demote her to Chuck Berry (lol)

    thebails's picture

    I made this recipe using the last of this years brambles instead of the blueberries and raspberries. It was brilliant. So easy and so moist. Got the thumbs up from work.

    samkirk's picture

    Found it to be a bit too sweet for me, also it was wet rather than moist. Next time I'll reduce the quantity of the drizzle, and the amount of sugar in it. Everyone else loved it though.

    reebie's picture

    DELICIOUS... I used the juice of 4 limes in the topping and it was perfect..

    I will definately make again and all my friends asked for the recipe.

    A big thumbs up!!

    snowbunnyandorra's picture

    I used some thawed and drained pre-frozen fruits of the forest (raspberries, blackberries, currants, cherries) instead of fresh fruit and I reduced the sugar in the cake to 200g, because I don't like things overly sweet.
    Very moist, lovely and limey. Will definitely make again.

    tracyh69's picture

    This cake is moist and easy to make, always a big hit. My friends say it's as good as a sainsbury's taste the difference cake and have asked me to make it time and time again, delicious!!

    julia_bakes's picture

    Delicious! Made this for a friend's birthday and got loads of compliments and requests for the recipe. My fruit sunk too so next time I will try dredging in flour as suggested. Also made 1.5x quantity as I didn't have the right sized tin (used 12"x8" roaster) but this turned out well, needed 1hr 20 in the oven.

    imicola's picture

    Very nice and also works with blackcurrants in place of the blueberries!

    nickim's picture

    Yum this cake is still a favourite in our house.

    thynk2much's picture

    Gorgeous. Love the grown-up tartness of it. Didn't dredge my fruit but some of it didn't sink to the bottom, will try that next time. Will definitely make this again.

    abinatti74's picture

    Beautiful cake, me and hubbi ate it all in one day it was so good. Thanks for the flouring fruit tips as it looked just like the pic and stayed on top and enely distributed through the cake. Lime drizzle was delicious!!! Plan to make again next Saturday! :0)

    jussycook's picture

    Just made this and it turned out great...the tip about the flour on the blueberries worked a treat - they stayed on top just like the picture. I hope it freezes well too.....will definitely make again.

    shopgirl's picture

    Loved this recipe - very easy to make. Baked it on Sunday and it was still perfect and moist on Wednesday. I used less sugar in the syrup than was recommended - used about 40g, so I got a very clear runny glaze that gave the cake the tangy taste, but without adding another whack of sugar to it.


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