May 20, 2017 — American

Blueberry, Apple and Walnut Cake

  • 2 hours
  • 8 PEOPLE
  • medium

This cake is a real treat. It has all the fun of blueberry pancakes, but with the refined formality of an English teacake. The streusel topping is an indulgence, but does add extra crunch. Serve as it is or with some floppy whipped cream.

Here's a cake that's a cross between a blueberry muffin and a Dorset apple cake. It tastes fantastic.

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Share this yummy recipe with a friend on WhatsApp

Follow us on Instagram — @WhatDadCooked

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

  1. 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.
  2. Put the flour in a bowl with the baking powder and salt. Sieve twice.
  3. 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.
  4. Cream the sugar and butter together with an electric whisk for about 10 minutes until light and fluffy.
  5. 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.
  6. 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.
  7. 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.
  8. Place in the oven. The cake will take about 45 – 55 minutes to cook.
  9. 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.
  10. 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.
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