Apple and Blueberry Cake
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Easy Apple and Blueberry Cake

This Apple and Blueberry Cake is perfectly spiced with warm spices and filled with fresh apples and blueberries, the perfect treat to enjoy after Sunday dinner. 

This cake is one of the most popular desserts everyone enjoys in my family. It is delightful because of the fruit servings you get from each slice. It is not much, but at least there are fruits! And it is very easy to make. One of the best ingredients to have on hand when making this cake is cake flour. 

Cakes that usually include cake flour are light and spongy. They taste even better when you include fruits, like this recipe for Cranberry Upside Down Cake. Whether you use fresh or dried fruits, fruity cakes are perfect for all seasons. 

Apple and Blueberry Cake
Apple and Blueberry Cake

Fresh Fruits are a must for this Apple and Blueberry Cake

Fresh apples are great daily snacks. They might keep the doctor away when we refer to the saying “an apple a day keeps the doctor away,” but what if you have an allergic reaction to the skin. How about baking or cooking with apples?

There are tons of options for apples, and one, in particular, is with this cake. You can use any apples you like for this cake; however, my favorite is Honeycrisp Apples. The pieces hold better and are still crunchy after baking.

Fresh blueberries are a perfect addition to the cake. The blueberries juice keeps the cake moist and adds a lot of delicious flavors. 

Let’s not forget to spice the fruits! A mixture of ground cinnamon and ground ginger is the perfect combination for fresh apples and fresh blueberries.

The ingredients you need for the Apple and Blueberry Cake

  • Fresh Apples: choose any apples you like. Honeycrisp is a good choice.
  • Zest of lemon or lime: I prefer the lime for a more concentrated flavor.
  • Ground Cinnamon: this spice is excellent when baking apples. It adds a nice warm flavor to fruits.
  • Ground Ginger: adds some zing to the fruits.
  • Sugar: I used organic sugar
  • Blueberries: fresh or frozen will do.
  • Light Brown Sugar: I used light brown sugar because the cake looks more appetizing with it than dark brown sugar.
  • Cake Flour: I use these two brands, SoftaSilk and Cake Flour by King Arthur.
  • Eggs: regular or brown eggs, your preference.
  • Vegetable Oil: you can use coconut oil as well. Both oils are light and great for cake.
  • Vanilla Extract: homemade or storebought.

How to make the Apple and Blueberry Cake

  1. Preheat the oven to 375F
  2. Wash the apples thoroughly. Peel and core the apples. Cut them into thin slices and put them in a bowl. Sprinkle the apple slices with lime or lemon zest. Add the ground cinnamon and 1 tablespoon of sugar. Gently stir to combine the ingredients.
  3. Put the apple slices in a prepared greased 9-inch baking pan. Add ½ cup of blueberries on top of the sliced apples.
  4. Add the eggs, vegetable oil, and vanilla extract to another bowl. Mix well with a whisk. Gradually add the flour and the brown sugar with a spatula or a wire whisk mix to incorporate the wet ingredients with the dried ingredients.
  5. Pour over the apples and the blueberries.
  6. Bake for 55 minutes or until golden brown.
  7. Let the cake cool off before removing it from the pan.
  8. Serve warm or at room temperature with whipped cream or ice cream and a few blueberries. 

Notes and Tips for the Apple and Blueberry Cake

  1. Fruit cakes generally tend to stick to the bottom of the pan regardless of how well the pan is greased and floured. It is best to use a springform pan with parchment paper inserted at the bottom of the pan. Spray the inserted disc before placing the parchment paper on top, and spray the sides of the pan with baking spray. You can also use butter. 
  2. Whenever you’re using a springform pan, it is best to place the pan on a regular baking sheet pan to catch any drips. 
  3. Serve the cake warm or at room temperature with whipped cream or ice cream and a few blueberries.
  4. It is best to slice the cake and wrap every piece first in plastic wrap and then in aluminum foil to freeze. Place all pieces in a freezer ziplock bag and place in the freezer. When ready to serve, remove the cake from the freezer at least 25-45mins before serving and let it come to room temperature. Thawing time will depend on the thickness of the cake slice.
Apple and Blueberry Cake

Easy Apple and Blueberry Cake

This Apple and Blueberry Cake is perfectly spiced with warm spices, and filled with fresh apples and blueberries, the perfect fruity dessert.
No ratings yet
Prep Time 17 mins
Cook Time 55 mins
Course Dessert, Desserts
Servings 8
Calories 269 kcal

Ingredients
  

  • 6 apples any kind you prefer
  • Grated zest of lime or lemon
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tbsp sugar white sugar or organic sugar
  • ½ cup blueberries
  • 1 cup light brown sugar
  • 1 cup cake flour
  • 3 eggs at room temperature
  • 1 cup vegetable oil
  • 1 tsp vanilla extract

Instructions
 

  • How to make the Apple and Blueberry Cake
  • Preheat the oven to 375F
  • Wash the apples thoroughly. Peel and core the apples. Cut them into thin slices and put them in a bowl. Sprinkle the apple slices with lime or lemon zest. Add the ground cinnamon and 1 tablespoon of sugar. Gently stir to combine the ingredients.
  • Put the apple slices in a prepared greased 9-inch baking pan. Add ½ cup of blueberries on top of the sliced apples.
  • Add the eggs, vegetable oil, and vanilla extract to another bowl. Mix well with a whisk. Gradually add the flour and the brown sugar with a spatula or a wire whisk mix to incorporate the wet ingredients with the dried ingredients.
  • Pour over the apples and the blueberries.
  • Bake for 55 minutes or until golden brown.
  • Let the cake cool off before removing it from the pan.
  • Serve warm or at room temperature with whipped cream or ice cream and a few blueberries.

Notes

  • Fruit cakes generally tend to stick to the bottom of the pan regardless of how well the pan is greased and floured.
  • It is best to use a springform pan with parchment paper inserted at the bottom of the pan. Spray the inserted disc before placing the parchment paper on top, and spray the sides of the pan with baking spray. You can also use butter.
  • Whenever you’re using a springform pan, it is best to place the pan on a regular baking sheet pan to catch any drips.
  • Serve the cake warm or at room temperature with whipped cream or ice cream and a few blueberries.
  • It is best to slice the cake and wrap every piece first in plastic wrap and then in aluminum foil to freeze. Place all pieces in a freezer ziplock bag and place in the freezer. When ready to serve, remove the cake from the freezer at least 25-45mins before serving and let it come to room temperature. Thawing time will depend on the thickness of the cake slice.

Nutrition

Calories: 269kcalCarbohydrates: 60gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 61mgSodium: 33mgPotassium: 232mgFiber: 4gSugar: 43gVitamin A: 169IUVitamin C: 7mgCalcium: 46mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword cake desserts, cake recipe, fruit cake, fruit desserts
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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