Raspberry & Blueberry Cake

This is my mum's recipe usually made with cherries, sour cherries, peaches or apricots but in this season when berries are abundant I decided to try it with raspberries and blueberries and it turned out delicious. It's simple to make and delicious to serve with coffee or tea.


  • 3 eggs
  • 1 cup sugar plus one one tablespoon sugar to sprinkle over fruits
  • 150 gr melted and cooled butter or 1 cup olive/sunflower oil and extra butter to grease the pan
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • lemon zest
  • 1 teaspoon baking powder
  • 2 cups multi purpose flour
  • 1 teaspoon cinnamon (optional)
  • 200 gr raspberries
  • 200 gr blueberries  
  • Icing sugar to serve
-Or approximately  400 gr of cherries/sour cherries/peaches/apricots/blackberries...


  • Preheat oven to 180 C and grease the pan. I used 32x22 cm pan.
  • Wash fruits and pit them if needed. Sprinkle them with tablespoon of sugar and teaspoon of cinnamon.
  • Beat sugar and eggs, and gradually add butter, milk, vanilla extract, lemon zest and finally flour and baking powder. Beat all together until smooth. 
  • Add fruits in the mixture and mix with spoon trying not to crush them.
  • Pour mixture in greased pan and bake for about 50 minutes or until a cocktail stick pushed into the centre is clean when removed.
  • Sprinkle with icing sugar before serving.

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