Apple and Blueberry Crumble Cake

Apple and Blueberry Crumble Cake - You will love this golden Browned Butter Apple and Blueberry Crumble Cake! Think tender Browned Butter Cake filled with Apples and Blueberries with a touch of Cardamom and Cinnamon as well as a crunchy buttery streusel topping. After all, the best bit about Apple Crumble is the topping right? Serve as it is or with a scoop of vanilla ice cream.

Browned Butter Apple and Blueberry Crumble Cake

I have many an Apple Cake recipe on the blog, see Apple Traybake, Apple Loaf Cake and German Apple Streusel Cake.

However I absolutely love the combination of Apple and juicy Blueberries and think it works so well! This Cake is evidence of that!

Browned Butter is magical in baking. It adds a gorgeous caramel nutty flavour as well as lots of colour to others boring bakes. 

In this easy dessert recipe we use a combination of peeled, chopped Apples and delicious Blueberries as well as Plain Flour and Almonds for a flavourful and moist cake.

The crumble top is made with Butter, Flour and Light Brown Sugar. It adds a lovely crunch to the top of the Cake.

Ingredients in delicious Apple and Blueberry Crumb Cake

We use a combination of Apples and Blueberries. Other good options are Pears, Blackberries, Raspberries or Cherries. Full recipe and ingredient quantities can be found in the recipe card at the bottom of the page.

FRUIT

Blueberries

The blueberries are tossed in a little flour so they stay suspended in a Cake. 

Tart Blueberries complement the Apples and work really well with Browned Butter.

Frozen blueberries also work but you will likely need to add a couple tablespoons more of Flour as they release more water.

Apples

You can use any type of Apple you like. I tend to use a combination of sweet Apples and tart Apples. The best Apples in my opinion are Gala Apples, Granny Smith Apples and Bramley Apples in baking. Pink Lady also work.

In the US - Granny Smith, Honeycrisp, Braeburn, Cortland, Jazz and Fuji are good options. 

We peel and chop them. You can also use Apple slices if you prefer.

CRUMBLE INGREDIENTS

Similar to a streusel topping. This is made with flour, sugar and butter to create a crumbly biscuit dough like mixture that makes a perfect crunchy topping.

Flour

Plain or All Purpose Flour is what we use here. 

Sugar

Light Brown Sugar adds Caramel tones which complements the browned butter in this cake.

Butter

Salted Butter is what I prefer but you can use Unsalted and add a pinch more Salt.

I don’t use melted butter like many do. I think it makes for a crunchier topping. 

Salt

Just a pinch to bring the flavours together.

CAKE

The Browned Butter Cake is tender, nutty and full of flavour. 

Flour 

Again we use Plain/All Purpose Flour.

Ground Almonds or Almond Flour

This adds a rich nutty flavour and makes the cake more moist.

Baking powder 

To make the cake rise. 

Eggs 

Use large eggs which are at least 50g in weight.  Make sure they are at room temperature. 

Butter 

We brown this and then use it once cooler. It can be warm, but not too hot. I prefer Salted butter to unsalted butter.

Cinnamon and Cardamom

Cardamon and Cinnamon work really well with both Apples and Browned Butter. They complement this recipe perfectly. 

Light Brown Sugar

For it’s lovely Caramel tones and the moisture it adds.

Pinch of Salt 

Just a touch brings out the other flavours in the cake.

How to make Easy Apple and Blueberry Crumble Cake

Make the crunch streusel first (it’s a quick mix), then toss the blueberries, then make the batter last.

STEP 1 - MAKE CRUMB TOPPING

Mix the ingredients (flour, butter sugar and salt) in a medium bowl .Then use your hands to form a coarse crumble. It should look clumpy.

STEP 2 - MAKE CAKE BATTER

Prepare the tin

Line a 20cm / 8” cake tin with baking / parchment paper.

Prep Fruit

Toss the blueberries in Flour and set aside.

Peel and chop Apples into 1 inch cubes.

Brown the Butter

Place the butter in a pan over medium heat and stir till melted. Once melted, the butter will turn golden and will begin to foam and sizzle around the edges. Keep stirring. 

Some foam will subside. The milk solids at the bottom of the pan will be toasty brown. It will smell very  nutty.

Remove the pan from the heat and pour the butter into heatproof bowl to stop the cooking process. Leave to cool. Then place in the fridge to cool further.

Whisk wet ingredients together

In a large mixing bowl, whisk the brown butter and sugar together. Then add the Eggs one by one making sure to mix fully before adding the next one. Or use a stand mixer with a paddle attachment.

Whisk dry ingredients 

Whisk the dry ingredients in a separate bowl (flour, ground almonds, baking powder, cinnamon, cardamon and salt).

Add flour in batches

Add half the flour mixture and use a rubber spatula to fold it through. Add the remaining flour and fold through.

Mix in Fruit

Stir in the chopped and peeled Apples and the Blueberries.

STEP 3 - ASSEMBLING AND BAKING

Scrape the batter into the cake tin and smooth the surface.

Add the Crumble Topping

Bake for 45 minutes  - 55 minutes at 180°C/350°F/Gas Mark 4, rotating halfway to ensure the streusel browns evenly. 

Cool for 10 minutes in the tin and remove to a cooling rack. Cool for a further 20 minutes before slicing.

Cozy Apple and Blueberry Crumble Cake Recipe Tips

Spread the fruit evenly in the tin

To make sure that you get plenty of fruit in every slice of this cake, use a spatula to evenly spread the fruit through the batter. 

Toss the Blueberries in Flour

I find that the Apples are fine without being tossed in Flour but the Blueberries do sink to the bottom if not tossed in flour.

Tap the tin on the counter before you put it in the oven

This will help the fruit to settle in the tin and release any air bubbles that are trapped in the batter.

Let the cake cool before slicing and serving

Let it cool in the tin for 10 minutes. Then, remove it from the tin and transfer it to a wire rack to cool completely. Allow it to cool for a further 20 minutes before cutting and serving.

Serving Suggestions

This divine browned butter, apple and blueberry crumble cake, is perfect served with a hot drink such as a cup of coffee or tea.

You can also serve it with a scoop of ice cream, a dusting of icing sugar, some double/heavy cream, caramel sauce, maple syrup or custard.

Cake Variations

Trust me, you will love this recipe as it is, but if here are a few ways you can change it up:

Add some more Spices

Use a Chai Spice Blend or Pumpkin Spice Blend. 

Use other Fruit

Such as Pears and Blackberries like in this Cake. You can also use Peaches and Raspberries for a Summer version.

Add Nuts

Add some chopped Walnuts, Hazelnuts, or Pecans.

Add chopped Chocolate

I would recommend Milk Chocolate.

Add Vanilla Extract

A good quality Vanilla Extract works well in this recipe.

Add Lemon Zest

A little Lemon Zest tastes delicious in this Cake.

Make in a different tin

Make it in a 8 inch square tin instead or a loaf tin. The baking time in a loaf tin will be longer - at least 1 hour 10 minutes. 5 minutes.

Storage

This Cake will keep for 5 days in the fridge. Bring to room temperature before serving! If it’s quite cool where you are it will keep in on the countertop too, in an airtight container.

More Autumnal Dessert/Cake Recipes

Pumpkin Spice Latte Cake

Pear, Lemon and Blackberry Cake

Easy Homemade Apple and Blackberry Crumble

Easy Pear Crumble with Cinnamon and Ginger

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