This Apple and Blueberry Bake was originally one of those unplanned spur of the moment bakes, they’re the best! No pressure or expectations just have and go and see what happens.
Well it just so happens that it came out perfectly (little pat on the back for me) and I’ve been making this recipe ever since.
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The preparation in making this cake is very similar to a Dutch Apple Cake but this one uses sunflower oil instead of butter so it’s also dairy free for those with Coeliac Disease who suffer with secondary lactose intolerance or lactose intolerance/allergy. While I’m on the subject I’ve written a blog on secondary lactose intolerance and another explaining in layman’s term the difference between autoimmune, intolerance and allergy.
For other diary and gluten free recipe inspiration you might want to pop over to my Dairy Free Recipes collection.
What apples can I use in this cake recipe?
I had some eating apples that were getting old, this doesn’t happen often in our house, my two get through between 14-24 apples a week! I also had some blueberries that were soon to be past their best and I thought ‘what the heck, they’ll make a good bake’! Fruit does wonders for GF baking, the moisture in the fruit increases and retains the moisture in the bake, in fact veggies do too which is why chocolate courgette cake is so yummy! Plus a splash of blueberry colour is always a welcome sight in baking.
As for what apples can be used? I recommend using eating apples as I have mentioned above. The reason for this is simply that you want to decorate your Apple and Blueberry Bake with slices of apple. Using a cooking apple could lead to the apple breaking up in the preparation stages.
While I think of it, stay clear of apples that have a fluffy texture, this would normally be a red apple. Again, this type of apple wouldn’t always slice well and stay in perfect little slices. That said, I’m not here to make your life complicated. Far from it, my recipes always try to be as simple as possible so if you want to dice your apple, any apple then do this and simply scatter the diced apple over the poured cake batter. You will still end up with a delicious and beautifully presentable tray bake as an end result.
Can I make this Apple and Blueberry Bake vegan too?
Sadly on this very rare occasion I’m going to have to say no. The structure of the cake will not hold up without the eggs. However, if you would like me to try to make a vegan version then please leave me a comment below and I will gladly oblige.
If you are looking for vegan recipes in particular then please head over to my gluten free and vegan recipe collection Vegan Recipes.
Will this gluten free bake keep well?
As with all fruit loaded bakes this bake will go through three phases. The first day it will be lovely and light and with sweet crust (thanks to the ultra whipped eggs and sugar). The second day the sponge will stiffen a little but the fruit will keep the whole bake moist and delicious. On the third day you will probably find that the delicious crackly crust has softened and the fruit has made the sponge fairly moist.
Fruit is any bake will (for want of a better phrase) sweat and you run the risk of the bake spoiling. Therefore, I’m not keep this beyond three days and if, like me, your a custard and cake kinda gal then serve it warm on the third day with lashings of your favourite custard.
What size tin do I need for this Apple and Blueberry Bake?
The tin I always use for my tray bakes or square bakes is my trusty loose bottom 20 inch square tin. This way I find it cuts really well into 8 bars so that one cut half way through the bake and then 3 cuts the other way. You could cut this into 9 squares also for smaller portion control if you’re counting the calories.
Want more apple filled gluten free recipe inspiration?
Gluten Free Apple and Blueberry Tray Bake Recipe
Gluten Free Apple and Blueberry Tray Bake
- 2 eating apples
- 2 tbsp caster sugar
- 1 tsp cinnamon
- Juice of 1 Lemon
- 2 eggs
- 125 g caster sugar
- 125 g self raising GF flour
- 100 ml sunflower oil
- 1 tsp vanilla extract
- 100 g blueberries
- Peel and slice the apples and toss them in a bowl with the sugar, cinnamon and lemon juice, gently mix to coat apple and set aside.
- Beat the eggs and caster sugar either in a mixer or by hand until thick, pale and fluffy (by hand will take a good 5-10mins so better flex those muscles!) The mixture is ready when its gone a pale custard colour.
- Next beat in the oil and vanilla extract, the mixture with thicken even more.TOP TIP: you're looking for a homemade mayonnaise consistency.
- Stir in the flour and fold.
- Line and grease a square 20" baking tin, pour in the cake mixture and drop the blueberries evenly over the cake batter. It doesn't matter if they sink or stay on the surface.
- Add a decorative layer using all the sliced apples, you will have some sweet cinnamon infused lemon juice left, I drizzle this over the cake batter liberally.
- Bake at 180°C/ 160°C Fan/350°F/Gas 4 for 45 minutes. You want the bake to be a delicate golden brown with a crackle top to it if pressed with a finger.
- Remove from the oven and allow to cool for 5 mins before removing from the tin completely to allow it to continue to cool.
- Cut into 8 slices once cooled (or 9 squares) and enjoy on it's own or with cream or custard.
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A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too