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Our latest bake is an Apple and Blueberry Crumble Cake, a moreish bake that is full of autumnal flavour and a delicious crumble topping. It’s a fantastic bake for an after school treat, to have with a cup of tea or even for a school bake sale.

How do you make Apple and Blueberry Crumble Cake?

To make this Apple Blueberry Crumble Cake you simply need butter, sugar, eggs, flour and the added fruit. We happily use unsalted butter or margarine for this bake and caster sugar is always our go to sugar for crumble cakes. However, light brown sugar, granulated sugar or even demerera sugar work really well too.

We use self raising flour for this bake but plain flour or all purpose flour can be used instead if it’s what you have to hand, just make sure you add a little baking powder to the mix!

If you’re looking for other bakes to make here’s our Walnut Coffee Cake, Cherry Bakewell Flapjacks, Chocolate Nutella Loaf Cake and our Blueberry Butterfly Cakes recipes. You can see all our recipes to date here.

What equipment do you need for this loaf cake recipe?

You can make this apple blueberry crumble cake recipe simply with things you already have in your kitchen but here are the things we use in case there’s something you don’t already have:

As you can see, it’s all things you probably have already. We use loaf tin liners to guarantee that bakes come out of the tin easily and they’re great when baking as gifts too but parchment paper works well too.

So here’s our delicious Blueberry and Apple Crumble Cake Recipe:

Ingredients

220g unsalted butter at room temperature
200g caster sugar
3 eggs
220g self raising flour
150g frozen blueberries
1 apple, peeled, cored and chopped

For the crumble topping

70g self raising flour
50g butter
30g sugar

Recipe

Preheat oven at 160C/300F/Gas 2
Cream together the butter and caster sugar in a mixing bowl
Add the rest of the ingredients and mix well
Pour the batter into a lined/greased loaf tin
Now for the crumble topping. In a separate bowl, rub the butter flour and sugar together until it resembles breadcrumbs.
Pour this crumb topping on top of the cake batter in the prepared loaf tin and then bake in the middle of the oven for 50 minutes until brown on the top and a skewer comes out clean. Leave to cool completely on a wire rack and serve.

If you’d like to print or pin the Apple and Blueberry Crumble Cake recipe for later you can do so below. Enjoy!

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