In a few short week’s berries of all sorts will be gracing the market stall’s and supermarket shelves. I refuse to bake with the likes of cherries, raspberries and strawberries until they are in season as you won’t be experiencing their flavour to the fullest and to me you’ll just be wasting your money.
For now I’m baking with blueberries and apples! Fresh, luscious, sweet berries will have to wait. I’ve had some blueberries stashed away in my freezer now for ages and thought it time I better put them to good use. Baking from my massive hoard of cookbooks has been something I’ve wanted to do more often for a while and today’s recipe comes from one of my favourites.
I visited Primrose Bakery in London a few years back and became an instant fan. I’ve collected all of their books and even have the next one on pre-order (It’s not available till October) I’m very dedicated to my books.
This Apple and Blueberry Loaf was one of the cakes I purchased on the day and have loved it ever since. Armed with my blueberries I bought two granny smith apples and set to work on this fruit filled cake. It’s a very easy cake to make, I was very surprised when reading through the recipe that there wasn’t more involved.
My cake browned a lot in the oven but was still a delight to devour. According to the recipe it should only take 1 hour to bake, mine took 1 hour, 30 minutes. Next time I make this I will double line the tin and advise you to do the same bearing in mind how long this will be in the oven for.
It’s the perfect kind of cake to eat whenever, a cheeky slice for breakfast with a light smear of butter, it’s got fruit in it remember? It’s also a lovely tea time cake. Not too sweet, a tender crumb bursting with slightly sharp and juicy fruit. Apple and blueberries shine together in this loaf showing you how great they are together.
The only thing I changed in the recipe was to add the zest and juice of a lemon. This add’s a light freshness which compliments the fruit nicely. The recipe also states to use two apples, I only used one. I feel that two would have been way to much and would have made the cake too wet.
It smells wonderful whilst baking and will make your kitchen and home smell homely, as my partner put it when he walked through the door whilst this was in the oven. A smile it’s sure to bring to your face. Another smile will appear while your eating this, berry season isn’t far off and this cake is an exciting taste of what’s to come.
Apple & Blueberry Loaf
A tender, fruity loaf. Apples and blueberries make a yummy combination.
- 125 grams Unsalted butter cold & cubed
- 225 grams Self-raising flour
- 1/4 tsp Maldon sea salt
- 175 grams Golden caster sugar
- 2 Large Eggs
- 1 Large Lemon zest & juice
- 1 Granny smith apple cored, peeled and thinly sliced
- 110 grams fresh blueberries
1. Pre-heat the oven to 190C and grease a 2lb loaf tin then double line with parchment paper, covering the bottom and sides. Set aside.
2. Add the butter to the bowl of a food processor then sift over the flour and add the salt. Blitz to form breadcrumbs.
3. Add the sugar, eggs and lemon zest and juice and blitz until everything has been throughly blended.
4. Spoon half the batter into the loaf tin then place half the apples and blueberries on top of the batter before spooning over the rest. Arrange the remaining apples and blueberries on top and bake for 1 hour - 1 hour, 30 minutes or until a cake tester inserted into the centre comes out clean.
5. Leave the cake on a wire rack for 15 minutes before transferring to the wire rack to cool completely.
- Recipe adapted from The Primrose Bakery Book
- If the loaf is browning too quickly, set a sheet of foil over the top.
- This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight.