What you need

225g plain flour plus extra for the cake tin

1 1/2 tsp baking powder

1/4 tsp fine salt

175g light muscovado sugar

175 unsalted butter softened

3 medium eggs

1/2 tsp vanilla essence

For the fruit and nuts

225g small fresh blueberries, washed and dried

2 cox apples peeled and chopped

100g chopped walnuts

3 tbs flour

For the streusel topping

50g cold unsalted butter cubed

75g demerara sugar

1 tbs dark muscavado sugar

75g plain flour

25g ground almonds (optional)

Pinch salt

Dad's Recipe Tales

We are partial to blueberries – we eat them in pancakes, blueberry muffins and smoothies. I’ve experimented with these healthy little ‘super fruits’ in all types of desserts. What I was after was a cake like a blueberry muffin. Something rich and teacake-like but with blueberries. The recipe is based on a a Dorset apple cake and is enriched with walnuts and blueberries. Apples have an affinity with blueberries in the same way as they do with blackberries, the flavour is fantastic – more summery than autumnal. Blueberries now have a perpetual season, but there are often gluts in summer with offers and lower prices.

How Dad Cooked It

Ensure the butter and eggs are at a room temperature. Preheat the oven to 180C / Gas 4. Butter and flour a 23 cm springform cake tin.
Put the flour in a bowl with the baking powder and salt. Sieve twice.
Put the blueberries, apples and walnuts in three separate bowls. Add 1 tablespoon of fresh flour to each bowl, toss to coat evenly and remove excess flour. The flour helps prevent the fruit and nuts sinking during the bake.
Cream the sugar and butter together with an electric whisk for about 10 minutes until light and fluffy.
Add the eggs one at a time, mixing well between each egg. Ensure the sides of the bowl are scraped often. If the mixture curdles, add a tablespoon of the flour mixture to bring back together. Add the vanilla to the egg mixture and blend well. Finally, incorporate the apples and the walnuts into the egg mixture with a spatula.
Add one-third of the flour mixture to the egg mixture. Mix well using a spatula. Incorporate the remaining flour mixture in two stages and mix without over beating.
Spoon half of the batter to the cake tin and spread evenly. Add the blueberries to the remaining batter in the bowl and fold into the mixture carefully. Spoon the blueberry mixture over the batter into the cake tin and spread evenly.
Place in the oven. The cake will take about 45 – 55 minutes to cook.
For the steusel topping, add all the ingredients into a bowl and rub together with your fingers until an even, well-mixed crumbly texture is achieved.
After 40 minutes add the streusel mixture to the top of the cake and return to the oven. When the cake is cooked it should spring back to the touch and a wooden skewer inserted into the middle should come out clean. NB: A few minutes under a hot grill will finish browning the steusel topping if necessary.

Categories:

Tags:

Blueberry, Apple and Walnut Cake

What you need

Dad's Recipe Tales

How Dad Cooked It

Cassoulet de Toulouse à la Pappa

The Laughing Cow Lightest Loaded Quesadilla

Melanzane Parmigiana with Dolmio 7 Vegetables Sun Ripened Tomato & Basil Pasta Sauce

GET THE LATEST STUFF!

Blueberry, Apple and Walnut Cake

Rate Dad's Recipe

What you need

Share Dad's Recipe

Share this:

Dad's Recipe Tales

How Dad Cooked It

Cassoulet de Toulouse à la Pappa

The Laughing Cow Lightest Loaded Quesadilla

Melanzane Parmigiana with Dolmio 7 Vegetables Sun Ripened Tomato & Basil Pasta Sauce

GET THE LATEST STUFF!