This Apple & Blueberry Bake was 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.
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.
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 lactose free for those 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.
- 4 Eating Apples
- 4 tbsp Sugar
- 1 tsp Cinnamon
- Juice of 1 Lemon
- 4 Eggs
- 250 g Caster Sugar
- 250 g Self Raising GF Flour
- 250 ml Sunflower Oil
- 1 tsp Vanilla Extract
- Handful of blueberries - it's not an exact science
- 2 tbsp Granulated Sugar to sprinkle on top
- Peel and slice the apples and toss them in a bowl with the sugar, cinnamon and lemon juice, 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!) Follow this by beating in the oil, the mixture with thicken even more.
- Stir in the flour and vanilla and finally the blueberries
- Line the bottom of a baking tin (I used a 19x26 tin any similar size will do) pour in half the cake mixture and add a layer of the sliced apples, pour on remaining cake mixture and top with remaining apple slices then sprinkle with granulated sugar.
- To avoid the bake from browning too much I covered the tin with an upside-down identical sized tin for the last 25mins - I chose not to use foil as this bake will rise to the top of the tin and I didn't want to risk the cake sticking to the foil.
- Bake at 180°C/350°F/Gas 4 for 1hour - maybe an extra 15mins
Total - 560g but If cut into 12 squares - 45g per square