Apple and Blueberry Cake



300 grams/10 ounces apples

100 grams/2/3 cup blueberries

1 tablespoon brandy or dark rum

1 Vanilla Bean

230 grams/1-3/4 cups all-purpose flour

21/2 teaspoons baking powder

230 grams/1 cup plus 2-1/2 tablespoons sugar

2 eggs

1 teaspoon Vanilla Bean Paste

150 grams/1 stick plus 2 tablespoons butter (can substitute coconut oil if preferred), melted

handful of raw, sliced almonds


Peel and slice the apples and combine them with the blueberries. Pour over the rum and infuse the vanilla pod/bean (this can be washed and retained for further use). Set aside for half an hour or so.

Preheat the oven to 160 degrees C or 325 degrees F.

Sift the flour, baking powder and sugar into a bowl. In a separate bowl, whisk the eggs until fluffy and light, then add the butter and vanilla paste or extract and stir them into the flour mixture. Pour just over half of the batter into the cake pan, then arrange the fruit on top. Cover with the rest of the mixture but don’t worry about spreading it evenly over the fruit as it will spread in the oven. Sprinkle with the almonds.

Bake 90 minutes, or until golden. Let it cool in the pan, then turn out.


Serve with lightly sweetened cream, ice cream or Creme Anglaise (pouring custard) if desired.

By Janet Sawyer

Adapted from From Mary Berry