Berry Easy Quarantine Cake Bake

As we delve deeper into the quarantine period, the smell of freshly baked breads and cakes seem to be wafting from more kitchens than ever. People are baking so much during the lockdown, the flour aisles in supermarkets were emptied quicker than you could get that toilet roll supply in the boot of your car. You may be seeing these tempting bakes all over social media as your mouth waters, wishing it could have a bite of a warm, delicious cake fresh out of the oven right this minute.

This berry cake retains the full flavour of its fruits and is light and moist to tempt you back for another slice. It’s incredibly simple to make as all the ingredients are folded right into the dough, so as soon as you hear the open timer ping, you can get ready to cut everyone that’s smelt that sweet aroma from the kitchen, a generous slice.

With the recipe below, your cake is sure to be the envy of your insta-stories after whipping up this refreshingly tasty cake. Few ingredients are required and you can alter it according to your preference. The best part is that it requires little effort for the cake itself as it is a simple, no fuss cake. You can enjoy it on its own, but if you would like to unleash your imagination with fresh buttercream and shapes in icing, leave a comment below to let me know how it goes!


125g/4oz butter
125g/4oz caster sugar
3 medium eggs
125g/4oz self-raising flour
A handful of raspberries
A handful of blackberries
½ tsp vanilla essence
Zest of one lemon
Juice of ½ of a lemon


1) Heat the oven to 180C/160C Fan/Gas 4 and line a baking tray either with baking parchment or butter. I line it with butter as I did not have any parchment.

2) Mix the flour, butter and sugar together in a bowl, either with an electric mixer, wooden spoon or with your hands. I found cutting the butter into smaller chunks really helps in softening up the butter further and decreases time spent combining it with the other ingredients.

3) Beat in the eggs to the combined mixture and ensure it is smooth and free from lumps. The mixture should be the consistency of thick syrup like drizzling honey.

4) Add the vanilla essence, lemon juice and lemon zest.

5) Now is the time you get to choose how this cake is going to taste. For this recipe, I chose raspberries and blackberries, but you can choose other berries if you prefer. Coat your chosen berries in flour so they retain their shape within the dough and once evenly coated, fold these into your dough mixture.

6) Pour your mixture into the cake tin and place it in the oven for approximately 20 minutes or until golden brown. You can use a fork to prick the cake and see if any batter comes out onto it to check if it is ready to devour, or still needs a few more minutes to cook.

7) Once ready and left to cool for 10 minutes or so, cut yourself a large slice to enjoy with a cup of tea.

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