This recipe is adapted from Fuss Free Baking and The Culinary Jumble with some tweaking here and there..


  • 250 g plain flour

  • 100 g golden caster sugar

  • 2 tsp baking powder

  • 1 tsp salt

  • 240 g yogurt

  • 240 ml vegetable oil

  • 3 eggs

  • 150 g frozen soft fruit

  • 1 lemon - zest


  1. Preheat oven to 180°C/350°F/Gas mark 4. 

  2. Mix flour, sugar, baking powder and salt in a large mixing bowl.

  3. Add yogurt, eggs, oil and lemon zest and fold the mixture together. 

  4. Line and grease a 2lb loaf tin, and pour in about 1/3 of the batter. 

  5. Add the frozen fruit to the remaining batter, and fold in. Pour the batter into the loaf tin.  This will stop all the fruit sinking to the bottom. 

  6. Pour a third of the batter into the tin and cover with half the fruit. Add another third of batter and the remaining berries. Cover with the last of the batter and smooth over until the top is fairly even.

  7. Bake for 50 minutes until a toothpick or skewer comes out clean.  You may need to lightly cover the cake with foil half way through cooking to stop the top burning. 

  8. Allow to cool for a few minutes before removing the cake from the loaf tin. 


  • 150 g (1½ cups) mixed berries

  • 100 g (1 cup) icing (confectioners' sugar)

  • 1-2 tablespoons water

  • 1-2 tablespoon lemon


  1. For the drizzle: Heat the berries with the water and bring to the boil. Remove from the heat and mix in the icing sugar (don't be too vigorous because you want to try and keep some larger pieces of fruit rather than mash everything to a pulp). Poke holes in the cake and slather the drizzle over, piling the larger fruit up on top. Allow the drizzle to harden and then cut into slices. Enjoy


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