This super-speedy blueberry and apple loaf can be whizzed together in a food processor for an impressive impromptu home-made offering.
Ingredients
- 125g chilled butter, diced, plus extra for greasing
- 225g self-raising flour
- 175g golden caster sugar
- 2 large eggs, lightly beaten
- 2 large eating apples, peeled, cored and thinly sliced
- 125g blueberries
- 2 tbsp apricot jam
Method
- 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.
- 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.
Nutritional info
Per slice: 343kcals, 14.9g fat (8.6g saturated), 4.7g protein, 50.9g carbs, 30g sugar, 0.6g salt
Chef's tip
This loaf will keep for up to 3 days in a cake tin, or freeze for up to 1 month.