Apple and Blueberry Cake | createbakemake

We’ve had my Mum and Nan visiting this weekend and since I’m a semi single parent at the moment (Scott is out of action after falling off his bike and breaking his collar bone), I took the opportunity to get some baking done whilst I had live in babysitters.

I’d been eyeing off this recipe for awhile, and since we had a bowl full of apples and I’d stocked up on frozen berries through the week, the timing was perfect to give it a go. It made a great Sunday afternoon snack/dessert. We ate it warm from the oven, it would be great with ice cream or custard – unfortunately I didn’t have either.

I was impressed with how quickly the cake batter came together, and we all agreed it was a very light cake and the texture reminded us of a tea cake packed with fruity goodness. I was pretty generous with the apples and blueberries and I was happy that the majority of fruit stayed on top of the cake, with a few lovely bits sinking in.

This is another great Donna Hay recipe, this time from her book – Fast Fresh and Simple.

You could substitute with any fruit you had. We’ve got a ton of strawberries in the fridge, so I’m thinking of trying a combination of strawberry and blueberry next.

1 1/2 cup self raising flour – sifted

3/4 cup castor sugar

125g butter – softened

1 teaspoon vanilla extract

2 eggs

1/2 cup milk

1 apple, cored & thinly sliced (I used royal gala apples and didn’t peel them)

3/4 cup frozen or fresh blueberries

2 tablespoons demerara sugar

Preheat oven to 160 degrees
Place flour, sugar, butter, vanilla, eggs and milk in the bowl of an electric mixer and beat until just combined.
Spoon mixture into a greased 22cm springform tin lined with non stick baking paper.
Top with apple slices and blueberries and sprinkle over sugar.
Bake for 45 minutes or until cake is cooked (I found it took an hour in my oven)