BLUEBERRY APPLE CAKE

As I was baking this, I realized that the apple and blueberry combination is probably actually more of an autumn combination, isn’t it. Which is funny, because after this long winter it’s finally starting to feel like spring is on its way, with little snowdrops and crocuses popping up in my garden and the temperature finally going above the 0 mark. But regardless, I had a craving for apple cake, and when I went to buy some apples I came across some lovely blueberries and realized my craving was actually for apple and blueberry cake. I was also planning on visiting my grandmother to wish her a happy Easter, and figured it’d be a good idea to bring some cake on my visit. She likes it when I bring cakes, and I like excuses to bake cakes.  

This is a really simple cake, based on a classic Norwegian apple cake recipe, a popular choice when having people over for kaffe og kaker. I’m not entirely sure where I got the recipe from, as it’s been handwritten in my recipe book for years, but I would assume I probably got it from my mother’s recipe collection. In other words, if for whatever reason you’d like to omit the blueberries, just take them out and throw on a bit of cinnamon. Nom, nom, nom!

Blueberry Apple Cake recipe:
300 g flour
300 g sugar
1 tsp baking powder
300 g butter
4 eggs
1 tsp vanilla essence
100 g apples (about 2 or 3, depending on how much of it you'll munch while you cut them)
150 g blueberries (around there, depending on how many of them you'll munch while you cut them)
extra sugar as topping

Directions: Preheat the oven to 180 degrees Celsius and grease a cake tin. Combine flour, sugar and baking powder in a bowl. Crumble inn the butter and mix. Add the eggs and the vanilla essence. Pour the batter into the pan and use a spatula to smooth it out so that it's relatively even. Peel the apples and cut them into segments. Arrange them on top of the cake, and then push as many blueberries as I can into the empty spaces between the apple segments and sprinkle the rest on top with some sugar. Pop in the oven for 30 to 40 minutes, until golden brown and baked through. Serve with some ice cream while it's still warm! Or take it with you when you go visit your grandmother.