Apple Blueberry Cake

Apple Blueberry Cake is made with fresh apples, vanilla, and Greek yogurt. The cake texture is light and fluffy. Only 20 minutes of preparation! It's great as is, or serve it dusted with confectioners' sugar or plain vanilla ice cream. It's a great family treat to have with a cup of milk, coffee, or tea.

Course Dessert

Cuisine American

Keyword apple blueberry cake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 262kcal

Author Julia

Ingredients

2 cups all-purpose flour sifted or aerated (see note below)
2 teaspoons baking powder
1 cup white sugar
2 oz salted butter melted
1 egg
¾ cup plain Greek yogurt or plain Kefir
1 teaspoon pure vanilla extract
2 large apples (Fuji), cored and peeled
8 oz blueberries

US Customary - Metric

Instructions

Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9x3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
In a medium bowl, mix flour and baking powder.
In a large bowl, combine 1 cup white sugar, melted butter, and egg, and beat using a whisk for about 1 or 2 minutes until light and fluffy.
Mix in Greek yogurt and vanilla and whisk just until combined.
Add the flour mixture gradually, and whisk it together with the wet ingredients just until combined. Do not over-mix.
You will use 2 apples. Chop one peeled and cored apple into small chunks. Fold the chopped apples into the cake batter.
Slice another peeled and cored apple into thin slices. Save it for later, for topping the cake.
Pour the cake batter (with apple chunks) into the parchment paper-lined springform pan. Arrange apple slices in a circular shape on top of the cake. Add blueberries in between the apple slices. See my photos (scroll up) for reference.
Place the baking pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 50 minutes or 1 hour until the tester (or toothpick) inserted in the center of the cake (away from the apples and blueberries) comes out clean.
Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After the cake has cooled for about 30 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand (or a large wide spatula) under the cake, between the parchment paper and the bottom of the pan, and transfer the cake with the parchment paper attached to its bottom onto a cake plate.
When serving, dust with powdered sugar, if desired.

Notes

How to properly measure flour using cups

Using measuring cups, the proper way to measure flour is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than the recipe calls for. Do aerate the flour, or you will end up with dry dough!
This aeration tip does not apply to these 2 kinds of popular gluten-free flours, such as Bob's Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur gluten-free measure-for-measure flour. Don't deliberately overpack the gluten-free flour into cups but don't sift it either.

Baking tips

If you have a convection setting in your oven, use that for baking this cake.
If you don't have a convection setting, bake the cake on the middle rack or a rack right above the middle one.
Ensure the oven is fully preheated to 350 F before placing the cake in the oven.

What baking pans can you use?

I used a 9x3-inch round springform baking pan in this recipe. I like to line the bottom of the springform pan with parchment paper, which ensures an even cleaner release.
9x13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or until the toothpick comes out clean.
Use a 12-cup muffin pan. To turn this cake into muffins or cupcakes, fill the muffin pan ⅔ of the way and bake for about 20 or 30 minutes until a toothpick comes out clean when inserted in the middle of the muffin.
10-inch or 12-inch round high-sided cast-iron skillet. You can bake this cake in a cast-iron skillet, which creates crispy, golden-brown edges with a soft and moist center.

Other notes

Make it gluten-free. This cake has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour.
Greek yogurt can be replaced with plain Kefir, regular yogurt, or sour cream. I highly recommend using plain Kefir or Greek yogurt - they are light and provide a nice tang.

Nutrition