Blackberry & Apple Muffin Cake

Blackberry and apple muffin cake with streusel topping

This year blackberries here have been a bit of a wash out so what better way to use a couple of handfuls in, than in a cake. I quite often make muffins instead of cakes as being gluten free they are a bit more forgiving! For a change and extra treat I added a streusel topping which I have to confess sent this cake to another level!  This time I decided to make it into one big cake rather than 12 individual ones. Yes I know I made little cakes into mini Victoria Sponge cakes here so rather like a trip with Alice to Wonderland I now going to make small cakes big, just eat this 😉

So to make this ‘Totally delicious’ blackberry and apple muffin cake you will need:


300g of self-raising flour (or in my case 300g Gluten free flour + 2 tsp baking powder)

1/2tsp of Bicarbonate of soda

2tsp ground cinnamon or mixed spice

2 eggs beaten

75ml natural yoghurt

100ml milk

115g soft brown sugar

6 tbs sunflower oil

2 apples peeled and finely chopped

a couple of handful of blackberries (approx 150g)

For the streusel topping you will need:

100g soft brown sugar

50g plain flour (gluten-free for me)

50g cold butter cubed

1 1/2 tsp cinnamon

 To make this yummy Blackberry and Apple Muffin cake you need to:


  • Preheat oven to 200ºC/400ºF/Gas Mark 6
  • Grease and line a 20cm deep cake tin
  • Firstly make the streusel topping by putting the sugar, butter, and flour into a bowl, then using a knife keep cutting through all the ingredients until it resembles breadcrumbs. Then stir in the cinnamon, set aside.
  • Combine flour, baking powder (if using for Gluten free), bicarbonate of soda, cinnamon in a large bowl
  • In a separate bowl mix the eggs, yoghurt, milk, sugar, oil, apple and blackberries together
  • Pour the wet mixture in with the dry ingredients and stir together until completely combined
  • Pop the mixture into the prepared cake tin and then cover with the streusel topping.
  • Bake for 35-40 minutes until firm to touch.

Leave to cool, though fab to serve as warm pudding with ice cream, cream or custard. As it gives a generous 12 portions it is a cake that is equally yummy served with a cup of tea.

blackberry and apple muffin cake
I confess to opening the oven after 25 minutes so the middle sunk a bit!!! Don't do this 🙂

Keeps in airtight container or tin for 3 days

For this recipe I just used my ordinary apple muffin recipe which usually makes 12 muffins, added blackberries and steusel topping, so it is easy to change the flavours. Blueberries, raspberries and even strawberries would work well. While there are blackberries about I will make with blackberries 🙂

With gluten free fruits sink more to the bottom, so when you make it with gluten (!) your blackberries will have a more even!





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