Apple & Blueberry Loaf

Your cut-out-and-keep guide to the fundamentals of cooking

Autumn is upon us, and we are moving into apple season. This simple loaf is mixed in a food processor, so it is very quick to prepare. You can even make it with cold butter, so there’s no having to remember to soften the butter.

Eating apples, such as Pink Lady or Granny Smith, are good for this loaf, as they are sweeter and hold their shape better than cooking apples.

Preparing the apples is the most time-consuming element of making this. I like to do them first, then toss them in a bowl with a tiny bit of lemon juice to stop them going brown.

The tin needs to be greased and floured well, or this cake will stick. If you can, use a siliconised paper liner. They peel off easily after baking.

Cakes like this, which are made with a thick batter, don’t pour easily. The easiest way is to add spoonfuls of the batter down the length of the tin and then spread it out carefully.

The optional pearl-sugar topping is a layer of little white nuggets of sugar. They stay intact, and give a lovely crunch to the top. The apricot jam gives a lovely glaze, but it is also optional.