Apple and Blueberry Cake
Apple and Blueberry Cake is moist and delicious with pops of blueberry and apple throughout. It is a versatile cake which is great for an afternoon treat or a lunchbox snack. Or if dairy-free and nut-free are not important to you, you can turn the cake into a dessert. Top with a dollop of cream and a sprinkle of toasted almonds. Voila!
Why not also try some of my other sweet fruit recipes: Fluffy Blueberry Lemon Muffins, Easy Chocolate Orange Cake, or Easy Banana Bread.
Apple and Blueberry Cake Ingredients
Apples: One of the stars of the show. This Apple and Blueberry Cake is ideal for using up old and wrinkly, passed-their-best apples. The apples will still be sweet and provide moistness to the cake, and you would never know that they were not just picked from a tree. If I were buying apples specifically for this cake, I might buy the cooking variety. However, usually I use whatever variety is sitting in the fruit bowl.
Blueberries: The other star of the show! I use frozen blueberries. They mix better, holding their form. However, if you have fresh blueberries that you want to use for this cake instead, go for it. They’ll still taste good, they might just get a little smooshed.
Spices and vanilla: While I wouldn’t call them the star of the show, they are an Oscar-worthy supporting act. Cinnamon, cloves and apples go hand-in-hand and this blueberry cake would not be the same without them. And vanilla extract goes in just about any sweet baked goodie. It adds another layer of flavour.
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Apple and Blueberry Cake
The cake is dense, yet moist with delicious pops of apple and blueberries. It is great as an afternoon treat, or dress it up with a dollop of cream, a sprinkle of icing sugar, fresh blueberries and toasted almonds.
12
slices15
minutes1
hour1
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minutesStop your screen from going to sleep
Ingredients
2 cups plain flour
¾ tsp baking powder
¾ tsp bicarb soda
1 tsp cinnamon
½ tsp ground cloves
¼ tsp salt
1 cup brown sugar
1 cup vegetable oil
3 eggs
2 tsp vanilla extract
250 grams peeled and cored apple, diced into 1cm cubes
1 cup frozen blueberries
Directions
- Preheat oven to 180C | 160C fan forced and grease and line a 22cm springform cake tin.
- Sift the flour, baking powder, bicarb, spices and salt into a large mixing bowl. Using a whisk, stir in the sugar.
- Whisk in the oil, eggs and vanilla until smooth.
- Using a wooden spoon, gently stir in the apple and blueberries. Do not overmix.
- Pour mixture into the prepared tin and bake for 55-60 minutes, or until cooked through.
Serve as is or top with a dollop of cream for a delicious dessert. Also try my other tasty Cake recipes or my Fluffy Blueberry Lemon Muffins.
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Carrot & Walnut Cake
Cooks in 45 minutesDifficulty: EasyCarrot cake is a classic, and for good reason – it has stood the test of time. This Carrot & Walnut Cake is ultra moist and utterly delicious. After you try this recipe, you will not need to look for another.
