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+ servings
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.
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Prep Time 17 mins
Cook Time 55 mins
Course Dessert, Desserts
Servings 8
Calories 269 kcal


  • 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


  • 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.


  • 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.


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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