Apple Blueberry Teacake
Apple Blueberry Teacake
Enjoy a delicious cake for tea with this recipe by Justine Schofield from Everyday Gourmet!
  • Difficulty Level Moderate
  • Technique Baking
  • Cooking Time 1 hour 30 minutes
  • Yield 8 servings
  • 3 apples
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons lemon juice
  • 2 teaspoons ground cinnamon
  • 250 grams caster sugar
  • 250 grams butter, cubed
  • 250 grams self-raising flour
  • 4 free-range eggs
  • 1 punnet blueberries
  • 2 tablespoons flaked almonds
  • 1 tablespoon demerara sugar
  • Icing sugar, to dust
  • Double cream, to serve
  1. Preheat the oven to 180°C (160° fan-forced). Grease and line the base and sides of a 23cm springform cake tin.
  2. Peel and core the apples and cut into wedges. Place in a medium bowl and toss with lemon juice, lemon zest and half the cinnamon. Set aside.
  3. Place 50gm sugar, butter, and flour in a bowl with the remaining cinnamon and rub together using your fingertips. Set aside.
  4. Melt remaining butter and set aside to cool slightly. Place eggs and remaining sugar in a large bowl and beat with an electric beater until light and fluffy. Add butter to egg mixture, sift in remaining flour, add blueberries and fold gently until combined.
  5. Pour mixture into prepared cake tin, top with apple slices and sprinkle with crumble mixture, flaked almonds and demerara sugar.
  6. Cook for 45 to 50 minutes or until a skewer comes out clean.
  7. Cool cake for 10 minutes in the tin then place on a wire rack to cool completely.
  8. Serve dusted with icing sugar, and with double cream, if desired.

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