Apple and Blackberry Cake

Similar to a clafoutis, this buttery and fruity apple and blackberry cake is perfect served with some fresh single cream and a cup of coffee!

I wasn’t going to call this apple and blackberry cake a ‘cake’ as I discovered it was more like a clafoutis: a custard-like texture soaked with fruity juices. I decided to though because I believe a clafoutis is baked and served in a baking dish, whereas this one was baked in a cake tin and served as slices. My favourite part is the crispy outer crust – the melted butter creates the most perfect buttery, crispy parts. It almost tastes like caramel! Yum!

Apple and Blackberry Cake

Apple and blackberry cake

This bake was pretty simple; no real skills needed at all, apart from a bit of apple chopping!

Things to consider before baking:

  • Pre-heat the oven
  • You’ll need an 8-inch cake tin
  • Something to peel the apples with
  • You might prefer to do the mixing with an electric whisk/Kitchen Aid

The Recipe

Apple and Blackberry Cake

  • Serves: 8
  • Difficulty: Easy

Similar to a clafoutis, this cake is buttery, fruity and custard-like in texture. Perfect served with single cream and a cuppa.

What you will need

  • 120g of Unsalted butter + extra for greasing
  • 2 Eggs
  • 140g of Granulated sugar
  • 1 Vanilla pod
  • 360g of Granny Smith apples
  • 150g of Blackberries
  • 70g Plain flour
  • 2 tsp of Baking powder
  • 125ml of Whole milk
  • Icing sugar for dusting


  • 1Pre-heat the oven to 170 degrees (fan)/190 Celsius/375 F/gas mark 4. Grease the sides and bottom of your tin with butter. Tip some flour into the tin, shake around all the sides, ensuring it’s all covered. Tip upside down to remove excess flour.
  • 2Melt the butter in a saucepan. Set aside to cool slightly.
  • 3Beat the eggs and half the sugar in a bowl (I used a mixer). Slowly add the remaining sugar until becomes very thick.
  • 4Scrape the vanilla seeds out of the pod and add to the batter. Add the pod skin to the butter. Give the butter a little stir.
  • 5Remove the pod skin from the butter and pour into the batter. Give a little stir.
  • 6Combine the flour and baking powder in a bowl. Stir alternatively into the batter with the milk. Stir in the chopped apples and whole blackberries.
  • 7Pour into the prepared tin and bake for 70 minutes or until the cake is brown and has started coming away from the sides. Leave to cool for 5 minutes in the tin, remove carefully and cool on a rack. Once cool, dust with icing sugar and serve.


Need more cake inspiration? You could also try my very popular, No-Bake M&M Cheesecake or the Angolan-inspired Peanut Cake with Caramel Buttercream.

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