Description
Apple Blueberry Cake is a moist, fluffy dessert bursting with fresh apples and juicy blueberries. Enhanced with Greek yogurt and vanilla, this simple yet elegant cake is perfect for any occasion. Serve it with coffee or ice cream for an irresistible treat.
Ingredients
- All-Purpose Flour: 2 cups, sifted or aerated.
- Baking Powder: 2 teaspoons.
- Granulated White Sugar: 1 cup.
- Salted Butter: 2 ounces, melted (¼ cup).
- Eggs: 2 large.
- Plain Greek Yogurt: 1¼ cups.
- Vanilla Extract: 1 teaspoon.
- Apples: 2 large (e.g., Fuji or Honeycrisp), peeled and cored.
- Blueberries: 8 ounces fresh or frozen.
Instructions
- Preheat Oven: Set the oven to 350°F (175°C). Line the bottom of a 9×3-inch springform pan with parchment paper and grease the sides.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour and baking powder.
- Prepare Wet Mixture: In a large bowl, whisk sugar, melted butter, and eggs for 1-2 minutes until light and fluffy.
- Add Yogurt and Vanilla: Stir in Greek yogurt and vanilla extract until just combined.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, mixing gently to avoid overmixing.
- Add Apples to Batter: Chop one apple into small chunks and fold into the batter.
- Assemble Cake: Pour the batter into the prepared pan. Arrange thinly sliced apple slices in a circular pattern on top, then sprinkle blueberries evenly.
- Bake: Bake on the middle rack for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Cool in the pan for 30 minutes, then release from the springform pan. Once cooled completely, dust with powdered sugar if desired.
Notes
- Use frozen blueberries directly without thawing to avoid excess liquid in the batter.
- To prevent apples from browning, toss chopped apples in a bit of lemon juice before folding them into the batter.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
