Last Updated on 25 July, 2026 by Elby | The Tasteful Pantry
Apple 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! Easy as ABC (Apple. Blueberry. Cake. 😉). If you like a cake that is not your standard sponge, the Basque cake and apple blueberry cake recipes are a good place to start.
More Easy Apple Recipes and Simple Blueberry Recipes
- Apple Cinnamon Cake
- Apple Cinnamon Scrolls
- Spiced Apple Muffins
- Apple Crumble
- Blueberry Coconut Smoothie
- Blueberry White Chocolate Scones
- Blueberry Lemon Muffins
Apple 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 Blueberry Cake
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 3 eggs - at room temperature
- 2 tsp vanilla extract
- 240 ml oil - vegetable or canola
- 200 grams brown sugar - approx. 1 cup
- 180 grams apples - peeled, cored and diced into small cubes, approx. 5-8mm (1 large or 2 small)
- 135 grams frozen blueberries - or fresh, approx. 1 cup
- 320 grams flour - plain, approx. 2 cups
- 1 tsp baking powder
- ½ tsp bicarb soda
- 1 tsp cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
Instructions
- Preheat oven to 190°C | 170°C fan forced and grease and line a 22cm springform cake tin.
- Whisk the eggs lightly in a large bowl. Add the vanilla, oil and sugar and whisk until smooth.
- Using a wooden spoon, gently stir in the apple and blueberries. Just until combined – do not overmix.
- Sift in the flour, baking powder, bicarb, spices and salt and gently fold in with the wooden spoon. Fold sparingly and stop as soon as the flour is incorporated.
- Pour mixture into the prepared tin and bake for 45 minutes, or until cooked through when tested with a skewer.Serve as is, sprinkle with icing sugar, or top with a dollop of cream for a delicious dessert.
Nutrition
*Nutrition and calorie figures are estimates only.
Cake tastes amazing. I couldn’t see anywhere in the description when to add the sugar so I just added it with the flour.
I’m so glad you liked it. Sorry for the confusion – I add the sugar with the eggs and oil, but adding after is fine too (as you found out 😊).