Apple & Blueberry Cake
This Apple & Blueberry Cake combines tart apples, bursts of fresh blueberries, and a rich, yogurt-based batter for a moist and tender crumb. Finished with a golden top and perfect for gatherings or cozy afternoons – it’s a recipe you’ll keep coming back to.
Ingredients 9
4 cups all purpose flour
4 tsp baking powder
2 cups white sugar
1⁄2 cup salted butter
4 eggs
2 1⁄2 cups Greek yogurt, plain
2 tsp pure vanilla extract
4 fuji apple, large, cored and peeled
2 punnets blueberries
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Method 10
Preheat oven to 160°C (fan forced). Grease the Pyrolux 30cm Round Chef Pan with melted or cooking spray.
In a medium bowl, mix and .
In a large bowl, combine 2 cups of white sugar, melted butter, and eggs, and beat using a whisk for 1–2 minutes until light and fluffy.
Mix in and and whisk just until combined.
Add the mixture gradually and whisk it together with the wet ingredients just until combined. Do not over-mix.
Peel, core, and chop 2 of the into small chunks. Fold the apple chunks into the cake batter.
Peel, core, and thinly slice the remaining . Set these aside for topping the cake.
Pour the cake batter (with apple chunks) into the Round Chef Pan. Arrange the in a circular pattern on top of the cake. Scatter the fresh in between the apple slices.
Place the pan with the cake batter on the middle rack of the oven. Bake for about 1 hour, until a tester (or toothpick) inserted in the center of the cake (away from and ) comes out clean.
Remove the cake from the oven. Allow it to cool.
Kitchenware Collective's tips
Products we used:
- Pyrolux 30CM ROUND CHEF PAN in Ocean Blue
