🍎🫐 Mark’s Blueberry–Apple Bake
🍎🫐 Soft, spiced, and full of fruit… this beauty is topped with a buttery cinnamon crumble that melts in your mouth. Perfect for morning tea, dessert, or anytime you need a cosy treat. Soft, buttery, and spiced with a crumble topping — almost like a friand, but richer.💛
Print Recipe
Equipment
- 2 mixing Bowls
- 1 whisk
- 1 9x12x2 Baking dish
- 1 Chopping Knife
- 1 mixing spoon
- 1 Preheated oven to 175°C / 350°F.
Ingredients
For the Cake
- 1½ cups Butter (plus 2 tsp for greasing dish)
- 1½ cups Packed brown sugar
- 3 each Eggs
- 2 cups Plain/All-Purpose Flour
- 1 cup Sour cream
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Salt
- 1 tsp Vanilla extract
- 1 each Apple (peeled & thinly sliced)
- ½ cup Fresh blueberries
Crumble Topping
- ½ cup Packed brown sugar
- ½ cup Plain/All-Purpose Flour
- ½ tsp Ground cinnamon
- 3 tbsp Butter
Instructions
Prepare the tin.
- Grease a baking dish (at least 2 inches deep).
- Preheat oven to 175°C / 350°F
- A 9x12x2 inch dish works best.
Make the cake batter.
- In a mixing bowl, cream butter and brown sugar until fluffy.
- Add eggs and beat until combined.
- Add flour and sour cream alternately, mixing gently after each addition.
- Stir in cinnamon, salt, and vanilla.
- Fold in apple slices and blueberries.
- Pour into prepared baking dish.
- Spread and smooth mix until level
Make the topping
- In a small bowl, add together brown sugar, flour, cinnamon, and butter.
- Rub with your fingertips until crumbly.
- Sprinkle evenly over the cake batter.
- Try and get the topping as even as possible.
Bake.
- Place dish on the centre rack of the oven.
- Bake for 65–70 minutes (check from 45 mins, continue until a skewer comes out clean).
Serve.
- Allow to cool slightly before slicing. Delicious warm or at room temperature.
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Tried this recipe?Let us know how it was!