Apple and Blueberry Crumble Cake

This simple coffee cake is filled with frozen blueberries and poached apples, topped with crumbles. Perfect cake with a cup of hot coffee or tea!

apple and blueberry crumble cake

I love fruit crumble cakes…

And this apple and blueberry cake is awesome!

Back in Lithuania ( my native country ), we bake a lot of different types of apple cake: apple in puff pastry, apple with caramel, apple and ricotta, and so on… I probably would have to create a separate page dedicated to apple cake recipes.

There is something about apple and cinnamon that is so comforting. Probably what I like the best is that the house is filled with that wonderful aroma while the cake is baking… brings you straight back home.

This apple and blueberry crumble cake has a nice texture, with a layer of blueberries and stewed apples in between, topped with little crumbles.

The original recipe can be found HERE

Step 1. Stew the apples

stewed apples

I started by peeling apples, de-seeding them, and slicing them into thin slices. Then, added them into a medium saucepan together with sugar, cinnamon, and water and simmered on low heat for 12- 15 min. Until it softens, we don’t need to cook them completely, only soften a little bit.

Leave it to cool in the fridge or freezer.

Step 2. Make the crumble

crumble topping

To make your life easy, tip all the crumble ingredients into the food processor and process for 20 – 40 sec. until ingredients combined and start to clump.

If you like me and don’t have a food processor- place all crumble ingredients into a medium-sized bowl and crumb everything between your fingers until you get the right consistency.

Chill the crumbs in the fridge until later.

Step 3. Prepare the batter

cake dough

Sorry, I don’t have a photo of this but it is very straight forward.

In a small bowl stir eggs, sour cream, and vanilla. Set aside.

Place butter, sugar, and flour in the food processor and process until the mixture starts to look like an almond meal, and no lumps of butter are left.

Or…use a handheld mixer or you can do it by hand ( same as a crumb mixture ).

Then, add wet ingredients to the dry ones and mix until everything is combined and smooth. The batter will be thick and spreadable.

Pour your batter into a square-lined tin and spread it evenly with the spatula.

Step 4. Add apples and Blueberries

blueberries and stewed apple topping

Step 5. Place the crumbs on the top

cake ready to be baked

Top the cake with the crumb mixture and bake it in the preheated oven between 45- 55 min or until the wooden stick inserted in the center of the cake comes out without batter.

This apple and blueberry crumble cake can be served warm with a dollop of ice cream or at room temperature. Enjoy!

slice of cake

baked cake, sliced

apple and blueberry crumble cake

Apple and Blueberry Crumble Cake

Simple coffee cake with a wonderful texture and apple and blueberry filling in the middle
Prep Time 30 mins
Cook Time 45 mins
Course Dessert
Servings 16


Apple and Blueberry Layer

  • 470 g ( 3 medium ) Granny Smith apples
  • 2 tsp water
  • 1 tbsp sugar
  • 1 tsp ground cinnamon
  • 100 g frozen ( or fresh ) blueberries

Crumble Topping

  • 100 g plain flour
  • 80 g cold butter, chopped
  • 80 g caster or white granulated sugar
  • 1/2 tsp cinnamon

Cake Batter

  • 125 g sour cream, room temperature
  • 2 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 100 g cold butter, chopped
  • 180 g caster or white granulated sugar
  • 200 g all-purpose flour
  • 1 tsp baking powder


  • Peel apples, de-seed them and slice them into thin slices.
  • Place the apples into med. saucepan together with 2tsp of water, 1 tbsp of sugar, and 1 tsp of cinnamon. Simmer for 12 - 15 min. until apples start to soften. Remove and cool it down in the fridge or freezer.
  • Preheat the oven to 180 C ( 160 C if using a fan-forced oven ).
  • Grease and line 23 cm square baking pan.
  • Prepare the crumble topping by blitzing all the crumble ingredients in the food processor for 20- 40 sec. Or crumbling everything in the medium bowl between your fingers. The mixture is ready when ingredients are combined and start to form clumps. Refrigerate the mixture while preparing a cake batter.
  • In a small bowl, stir together sour cream, eggs, and vanilla.
  • Place butter, sugar, and flour in the food processor and process on medium speed until no large pieces of butter remain (about 30 seconds). Or use your hands to do that, the same technique as making the crumble topping.
  • Add sour cream mixture and mix until combined into a thick batter. This can be done by a food processor or by hand ( using a rubber spatula ). The batter will be very thick.
  • Spoon the batter into the prepared tin. Using a spatula or the back of a spoon, spread the batter evenly over the base of the pan.
  • Place the cooled, cooked apples over the batter and top it with frozen or fresh blueberries.
  • Sprinkle crumble topping over the fruits.
  • Bake the cake for about 45- 55 min. Or until a wooden skewer inserted in the middle of the cake comes out clean, with no batter attached.
  • Serve cake warm with a dollop of ice - cream or at room temperature. Enjoy!


Sour cream can be replaced with full-fat Greek yogurt, also, creme fraiche works too.
I like to increase the amount of fruit filling by 1.5 times the original recipe.

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