Apple & Blueberry Winter Cake

Although this recipe is not suitable for dairy and egg allergy sufferers, it is safe for nut, wheat, sesame and peanut allergy sufferers.  

It's a favourite of mine and goes well with a cup of tea! 

Feel free to substitute the blueberries for other berries, such as blackberries or gooseberries.


Serves 16

Prep time: 40 minutes

Cooking time: 1 hour 25 minutes

Total time: 2 hours 5 minutes


  • 275g gluten free self-raising flour

  • 1 tsp baking powder

  • 2 tsp ground cinnamon 

  • 150g pink apples (I used Pink Lady)

  • 200g blueberries

  • 3 eggs

  • 150g golden caster sugar

  • 150g cream cheese (I used philadelphia)

  • 150g butter, melted

  • 150ml semi-skimmed milk


  1. Preheat oven to 180 degrees C, 160 fan-assisted, gas mark 4.

  2. Grease and line with greaseproof paper a 23cm round baking tin.

  3. Mix the flour, baking powder and cinnamon together.

  4. Peel and chop 2 apples into 1cm chunks, slice the remaining for the topping later.

  5. Add to the flour and stir with 170g blueberries.

  6. In a separate bowl, whisk the eggs, cream cheese, melted butter and milk. (N.B) if it lumpy do not worry!

  7. Fold the wet mixture into the dry.

  8. Pour into the cake tin and top with sliced apples and blueberries.  Raisins are also a great addition!

  9. Bake for 1 hour 25 minutes.

  10. Cool in the cake tin and serve either warm or cold.