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Primrose Bakery Apple & Blueberry Loaf

Primrose Bakery
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  • 125 g chilled butter diced, plus extra for greasing
  • 225 g self-raising flour
  • 175 g caster sugar
  • 2 large eggs lightly beaten
  • 2-3 tbsp milk
  • 2 large eating apples peeled, cored and thinly sliced
  • 125 g blueberries
  • 2 tbsp apricot jam


  • Preheat the oven to 190°C / 170°C fan forced /gas 5.
  • Grease a 900g loaf tin and line with baking paper or a paper loaf tin liner.
  • Sieve the flour into a food processor with a pinch of salt and add the butter. Whizz until it resembles breadcrumbs. Add the sugar, eggs and milk and whiz again to make a smooth mixture.
  • Pour half the cake mixture into the loaf tin, then scatter with half the apples and half the blueberries. Pour over the remaining cake mixture, then scatter with the remaining fruit. Bake for 1 hour, or until risen and firm. To test it, insert a skewer into the centre- it should come out clean.
  • Put the apricot jam into a small bowl and microwave the jam on high for 20 seconds to melt. 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.