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Home » Dairy Free Recipes » Gluten Free Apple and Blueberry Tray Bake

Gluten Free Apple and Blueberry Tray Bake

Cakes, Bakes and Biscuits, Recipes

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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.

Apple and Blueberry Bake made gluten free and dairy free by Glutarama

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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.

Apple and Blueberry Bake made gluten free and dairy free by Glutarama

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.

Apple and Blueberry Bake made gluten free and dairy free by Glutarama

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.

Apple and Blueberry Bake made gluten free and dairy free by Glutarama

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?

  • Mini Apple and Custard Pies made gluten free, dairy free and vegan
    Mini Apple and Custard Pies (GF, DF, Ve)
  • French Apple Cake vegan and gluten free
    Vegan one bowl Apple Cake (GF, DF, Ve)
  • Apple Cake; gluten free and dairy free
    Apple Cake (GF, DF)

Gluten Free Apple and Blueberry Tray Bake Recipe

Apple and Blueberry Bake made gluten free and dairy free by Glutarama

Gluten Free Apple and Blueberry Tray Bake

Glutarama
A simple and deliciously light Apple and Blueberry tray bake to make for afternoon tea, also a great way to use up apples that may be passing their best. This makes 8 bar size pieces or 9 squares and keeps well for up to three days.
4.84 from 6 votes
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Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Tea Time
Cuisine Dairy Free, Gluten Free
Servings 8
Calories 277 kcal

Ingredients
 
 

  • 2 dessert apples
  • 2 tbsp caster sugar
  • 1 tsp cinnamon
  • Juice of one Lemon
  • 2 egg(s)
  • 125 g caster sugar
  • 125 g gluten free self raising flour
  • 100 ml sunflower oil
  • 1 tsp vanilla extract
  • 100 g blueberries

Instructions
 

  • 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.

Nutrition

Nutrition Facts
Gluten Free Apple and Blueberry Tray Bake
Amount per Serving
Calories
277
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
10
%
Trans Fat
 
1
g
Cholesterol
 
41
mg
14
%
Sodium
 
16
mg
1
%
Potassium
 
76
mg
2
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
12
%
Sugar
 
25
g
28
%
Protein
 
3
g
6
%
Vitamin A
 
91
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apple, Blueberry, Dairy Free, Easy, Gluten Free, Simple, Traybake
Have you tried this recipe?Let me know how it was & I will be super grateful. Take a picture & tag me @glutarama on your social media posts – I love seeing your photos more than you will ever know x
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Apple and Blueberry Bake made gluten free and dairy free by Glutarama

also added to the #InSeasonRecipe linky over at Foodies 100

*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.

For full transparency, in 2020 I made my first £25, and in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). Recently I got paid a whopping £27.10 for 2023.

So to date I have made £78.58 since I first started the scheme in 2017. It won’t pay the bills, that’s for sure but it does help to pay for ingredients or little treats to cheer me up!

20 Autumn Gluten Free Desserts by Glutarama

05/05/2021 · 10 Comments

Previous Post: « Gorgeous Gluten Free Coffee and Walnut Cake
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Comments

  1. Amber says

    25/06/2024 at 2:05 pm

    I’m looking to make this for my friend and her family as they have a new baby on the way and I’m batch cooking a bunch of meals and desserts, does the cake freeze and if so is it still good once defrosted? Thanks, Amber

    Reply
    • Glutarama says

      25/06/2024 at 8:26 pm

      It does freeze well.t9 bring it back to life after defrosting I’d give it 5 mins in a hot oven just to crisp the bits that need crisping 🥰 I love the fact you are doing this for your friend 🧡

      Reply
  2. Jen says

    11/03/2019 at 9:28 am

    Since going gf I have soooooo missed cake and quite often crave it! A lot of the cakes I’ve tried have ended up dense but this is AMAZING! nom nom nom

    Thank you!

    Reply
    • Glutarama says

      11/03/2019 at 8:05 pm

      Woohoo! thanks for that Jen, thrilled you loved it.

      Reply
  3. Jen says

    10/03/2019 at 5:39 pm

    Hi, you’ve labelled this vegan but it has eggs in it. What egg replacement do you recommend? Baking for my bro and his gf!

    Reply
    • Glutarama says

      10/03/2019 at 7:28 pm

      Goodness Jen, you’re absolutely right, that is an error in the pinned image. If you still plan to make this I would substitute with ‘chia seed eggs’ in the case of this recipe you’d need 3tbsp ground chia seeds and 150ml of water just add to sponge batter as you would normal eggs rather than beating with caster sugar until pale (chia eggs won’t have this effect) In fact this makes the recipe easier from the point of view its a thrown it all in one bowl and beat bake! Hope I saw this in time and it works out well for you. Rebecca x

      Reply
      • Jen says

        10/03/2019 at 7:41 pm

        Fab! Thank you. I made the egg version for Sunday dinner pudding and will make him a separate one at a later date. It looks delicious just waiting to tuck in….!

        Reply
        • Glutarama says

          10/03/2019 at 7:54 pm

          Awesome Jen, thank you for bringing this to my attention, I’m going to email you a little thank you xxx

          Reply
  4. Julie McpHERSON says

    09/07/2017 at 1:27 pm

    Gorgeous cake Rebecca, plus it’s a great way of using up excess fruit. I totally agree unplanned bakes are always the best. Commenting as BritMums Baking Round-up Editor.

    Reply
    • Glutarama says

      10/07/2017 at 11:01 pm

      Thank you Julie, there’s more of a sense of achievement when you know you’ve saved fruit from certain disaster…or the compost bin hahaha

      Reply

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Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary requirements. With over 15 years experience of cooking gluten free from scratch. Please note: whilst we are not a vegan family, many of my bakes are vegan or have a vegan alternative as I cannot tolerate dairy or eggs. Welcome to my site you lovely person, now learn how to make anything gluten free with me!

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