Apple and Blueberry Cake
4 oz unsalted butter, diced
8 oz self-raising flour
1/2 tsp salt
6 oz sugar
2 large eggs, beaten
2 large Granny Smith apples, peeled, cored, and sliced
4 1/2 oz frozen blueberries
Preheat oven to 170 C, fan oven. Grease 8-inch springform tin with butter and baseline with baking parchment.
Put the flour and salt into a large mixing bowl, add the diced butter, and rub in the flour until the mixture looks like fine breadcrumbs.
Add sugar and the beaten eggs and stir well.
Spread half the mixture in a thin layer in the tin, then layer the sliced apples and the blueberries evenly over the surface.
Then spoon in the rest of the cake mixture. Add the remaining apple slices and blueberries, pressing them down slightly into the mixture.
Bake for 45 minutes until risen and firm to the touch.
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.