Blackberry And Blueberry Christmas Cake…

A lighter alternative to the traditional cake.

If you are not a fan of heavy dried fruit cakes then try this light almondy sponge cake speckled with blackberries and blueberries drizzled with glace icing.

How yummy!?

Serves 8

Preparation time: 25 minutes
Cooking time: 40-50 minutes
To decorate: 5 minutes

What you need:

  • 175g (6oz) mixed blackberries and blueberries, if the blackberries are very large, cut them in half
  • 175g (6oz) self-raising flour
  • ½ tsp baking powder
  • 175g (6oz) butter, at room temperature
  • 175g (6 oz) caster sugar
  • 3 medium eggs, beaten
  • 75g (3oz) ground almonds
  • Few drops almond essence, optional

To decorate:

  • 175g (6oz) icing sugar
  • tsp cold water
  • 3 tbsp toasted flaked almonds
  • Few extra blackberries and blueberries or a few halved strawberries


  1. Preheat the oven to 180C/350F/Gas Mark 4.
  2. Brush inside a 23cm (9 inch) diameter or 1.5 litre (3 pint) fluted ring mould with a little oil.
  3. Add the blackberries and blueberries to a small bowl with 2 tablespoons of the flour and gently stir together until the berries are coated.
  4. Add baking powder to the remaining flour.
  5. Cream the butter and sugar together in a large bowl with a wooden spoon or electric mixer until light and fluffy.
  6. Gradually mix in alternate spoonfuls of beaten egg and remaining flour, beating well after each addition and continuing until both have all been added.
  7. Stir in the ground almonds and almond essence if using, then fold in the flour coated berries.
  8. Spoon the mixture into the cake tin and level the top.
  9. Bake for 40-50 minutes or until well risen, the top is golden and a skewer comes out cleanly when inserted into the cake.
  10. Leave to cool for 30 minutes then loosen the edges of the mould, turn out on to a wire rack and remove the mould.
  11. Leave to cool completely.
  12. Sift the icing sugar into a bowl, gradually mix in just enough water to mix to a smooth icing that will slowly fall from a spoon.
  13. Transfer the cake to a serving plate, drizzle the icing over in zig zag lines, decorate with a few extra berries and sprinkle with the flaked almonds.
  14. Leave to stand for 15 minutes or so for the icing to set, then cut into thick slices and serve.


  • As the cake has lots of fresh fruit in the mixture it is best eaten within 2 days.

Recipe and photo credit by- Seasonal Berries


Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.



  1. Chubskulit Rose
    November 18, 2012 / 3:04 am

    Thanks for sharing the recipe, that looks so good!Shadow of SnowmanHave a lovely weekend. Come and drop me a line or two when you get a chance.

    • Claire Justine
      November 21, 2012 / 7:43 pm

      Thanks for the comments @Chubskulit Rose and @Shadow of Snowman 🙂

  2. Garden Tea Cakes and Me
    November 18, 2012 / 8:29 am

    Looks fabulous! Makes me want to go out and buy myself a fluted ring mould :)Angela

    • Claire Justine
      November 21, 2012 / 7:44 pm

      I love these moulds 🙂

  3. Amy
    November 18, 2012 / 12:23 pm

    this looks so delicious & colorful!!

    • Claire Justine
      November 21, 2012 / 7:44 pm

      Thanks for stopping by 🙂

  4. Judy Haughton-James
    November 18, 2012 / 1:29 pm

    Wow! This cake is so beautiful and I am sure delicious Clairejustine. So colourful and perfect for Christmas! Take care and have a good Sunday.

    • Claire Justine
      November 21, 2012 / 7:45 pm

      Thanks for the comment Judy 🙂

  5. Winnie
    November 18, 2012 / 9:18 pm

    Claire – this cake looks absolutely amazing !!I LOVE it

    • Claire Justine
      November 21, 2012 / 7:46 pm

      Thanks for the comment Winnie 🙂

  6. Rhonda @Laugh Quotes
    November 19, 2012 / 9:44 am

    Looks easy and yummy. Thanks.

    • Claire Justine
      November 21, 2012 / 7:46 pm

      Thanks for the comment 🙂

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