A chance to eat your fruits with this lovely blueberry and apple loaf recipe. It's a piece of cake to make, with the fresh fruit giving it a gorgeous soft crumbliness.
Serves 8
Takes 1½ hours to make
Per serving:
343kcals
14.9g fat (8.6g saturated)
4.7g protein
50.9g carbs
30g sugar
0.6g salt
1. Preheat the oven to 190C/fan170C/gas 5. Grease a 900g loaf tin and line with baking paper or a paper loaf tin liner.
This loaf will keep for up to 3 days in a cake tin, or freeze for up to 1 month.
2. 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 whizz again to make a smooth mixture.
3. 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.
4. Bake for 1 hour or until risen and firm. To test it, insert a skewer into the centre – it should come out clean.
5. Put the apricot jam into a small bowl and microwave the jam on high for 20 seconds to melt (or melt in a small pan over a low heat). 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.
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