Apple and Blueberry Cake

 

This cake can be served with a cup of tea, or hot with ice cream as a pudding. It can also be frozen. Really good if you get unexpected dinner guests, just take out the freezer and defrost / heat in the microwave. Make sure you freeze it in slices though to make this process easier.

Ingredients:

225 g self raising flour

½ tsp salt

125 g butter, diced

175 g granulated sugar

2 xl eggs

2 xl (granny smith) apples

125 g blueberries

175 g apricot jam

1 tbsp lemon juice

standard round cake tin, greased and lined.

1. Preheat oven 190º/ gas mark 5
2. Wash blueberries, core and slice apples
3. Mix flour and salt, add diced butter, rub in with finger tips until mixture resembles breadcrumbs.
4. Add 125 g of the sugar and the beaten egg
5. Spread half of the mixture over the bottom of the tin, then add a layer of apples and blueberries (keep some for on the top)
6. Sprinkle with the remaining sugar
7. Add the rest of the mixture, spread out over the top
8. Arrange the remaining blueberries and apples, press them slightly into the mixture.
9. Bake for 45/55 minutes
10. Mix the jam and lemon juice and heat up. Spread over the top.