Blueberry Apple Cake

My oldest son asked me to make his favourite lemon cake for dessert today. Unfortunately, I didn’t have enough lemons handy to make it, but wanted to offer him an equally yummy alternative.

And I opted for this delicious cake that I often make when we have last minute guests over for dinner or just a weekend treat. I like it because it has a lot of fruit, its ready start to finish is under an hour and I usually have all the ingredients on hand. If you don’t have blueberries, just substitute the blueberries for more apple.

Moist Blueberry Apple Cake


1 ½ C small/medium diced apples – about 2 medium apples (Gala or Granny Smith)

1 C fresh blueberries

¾ C brown sugar

125g butter (1 stick) melted

2 eggs, beaten

1 ½ C flour

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp cinnamon


Pre-heat oven to 350oC. Line a 20 cm round cake pan with parchment paper.

Place diced apples and blueberries into a medium sized bowl and sprinkle with sugar. Toss to combine and set aside.

In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Add beaten eggs, melted butter and apple/blueberry/sugar mixture and mix with a wooden spoon until just combined.

Pour batter into cake pan. Bake for 30 minutes or until tooth pick comes out clean. Cool about 10-15 minutes.

Serve with whipped cream or ice cream – enjoy!

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