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Blueberry and Apple Loaf

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I've made this so many times and each time it's a huge hit with everyone. Recipe comes from an edition of Delicious (UK) magazine!

I've made this so many times and each time it's a huge hit with everyone. Recipe comes from an edition of Delicious (UK) magazine!

Ingredients

Serves: 0

Metric Cups
  • 125 grams butter (chilled, diced, plus extra for greasing)
  • 225 grams self-raising flour
  • 175 grams golden caster sugar
  • 2 large eggs (lightly beaten)
  • 2 large apples (eating apples are best) (peeled, cored and thinly sliced)
  • 125 grams blueberries
  • 2 tablespoons apricot jam
  • 4 ounces butter (chilled, diced, plus extra for greasing)
  • 8 ounces self-raising flour
  • 6 ounces superfine sugar
  • 2 large eggs (lightly beaten)
  • 2 large apples (eating apples are best) (peeled, cored and thinly sliced)
  • 4 ounces blueberries
  • 2 tablespoons apricot jam

Method

Blueberry and Apple Loaf is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 190C/fan 170C/gas 5. Grease a 900g loaf tin and line with baking paper or a paper loaf tin liner.
  • Sieve the flour into a food processor with a pinch of salt and add the butter. Whizz until it resembles breadcrumbs. Add the sugar and eggs and whiz again to make a smooth mixture.
  • Spoon half the cake mixture into the loaf tin, then scatter with half the apples and half the blueberries. Spoon over the remaining cake mixture, then scatter with the remaining fruit.
  • Bake for 1 hour, or until risen and firm. To test it, insert a skewer into the centre - it should come out clean. Put the apricot jam into a small bowl and microwave the jam on high for 20 seconds to melt. Brush the glaze over the cake as soon as it comes out of the oven.
  • Cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.
  • Preheat the oven to 190C/fan 170C/gas 5. Grease a 900g loaf tin and line with baking paper or a paper loaf tin liner.
  • Sieve the flour into a food processor with a pinch of salt and add the butter. Whizz until it resembles breadcrumbs. Add the sugar and eggs and whiz again to make a smooth mixture.
  • Spoon half the cake mixture into the loaf tin, then scatter with half the apples and half the blueberries. Spoon over the remaining cake mixture, then scatter with the remaining fruit.
  • Bake for 1 hour, or until risen and firm. To test it, insert a skewer into the centre - it should come out clean. Put the apricot jam into a small bowl and microwave the jam on high for 20 seconds to melt. Brush the glaze over the cake as soon as it comes out of the oven.
  • Cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.
  • Tell us what you think

    What 1 Other has said

    • Was a great hit with the household! Did in a mixer as we didn't have a food processor so mixture ended up as a rather firm blob, but pressed it into tin anyway and it still turned out beautifully.

      Posted by icegirl on 9th July 2014
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