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)

    helensal's picture

    Delicious moist cake. Made it last summer with blackberries instead of blueberries. Cant wait to make it again this year as soon as blackberries are out.

    rittyce's picture

    this cake is bam,ever since i made it for sons three years birthday last year,he wont allow me rest,he wants it often and on.i love the combination of the rasbery and blueberies in it.

    phyllippa's picture

    An absolute winner everytime!

    smitap81's picture

    turned out well! I didn't have a square tin so used a long one.
    the cake was quite moist and deliciously tangy.

    smitap81's picture

    turned out well! I didn't have a square tin so used a long one.
    the cake was quite moist and deliciously tangy.

    chrissy0911's picture


    rasamargyte's picture

    perfect, light, moist, citrus rich, definately will make it again!

    smpdit's picture

    This was lovely!

    flame_13's picture

    This cake was easy to make but a little too much lime and sugar for me, that said it still tasted good but i don't think i'll bake it again. Baking is such fun - i love it!

    awijeyekoon's picture

    Lovely cake, although I reduced the amount of lime. Could someone please tell me how to stop all the fruit sinking to the bottom? It would have been better if the fruit was evenly spread!

    niamh1703's picture

    Delicious moist yummy cake. One of my Good Food top 10. I use frozen berries as I usually have them in the freezer and don't like buying flown in berries in winter. Can't recommend this highly enough though would advise to vary the lime content if you are feeding it to kids.

    harvs33's picture

    made it for the in-laws on Sunday - so moist and delicious goes great with custard !

    lavenderuk's picture

    Best cake I've ever made.

    notmum's picture

    Really easy, everybody loved this cake.

    frolo743's picture

    This is divine! I made it in 2 loaf tins rather than 1 larger cake & it worked perfectly. Made the drizzle with same amount of sugar as suggested in recipe but slightly lee lime juice so that it stayed really crunchy. Yumtious.

    clarebrown's picture

    This is one recipe I keep coming back to (rare for me as I like to try new things). It's easy to make and utterly delicious.

    jessknits's picture

    Lovely moist cake with delicious tangy flavour.
    I had to cook it for 10-15 minutes longer than recipe stated. It didn't rise as much as I would have liked, and all the berries sunk to the bottom and formed a sort of coloured layer (which wasn't the worst thing in the world but they would have looked pretty dispersed throughout).
    Will make again though.

    chritsine's picture

    This cake is my fav.. I always make it.

    franceswilliams2's picture

    So easy to make and even easier to eat!


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