Betty's Apple, Blueberry and Almond Loaf

Betty's Apple, Blueberry And Almond Loaf Recipe

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Betty Bramanis


A sweet loaf for when you have an abundance of apples. The addition of almond meal makes this loaf nutty and moist. Best served warm with butter, perfect for a chilly afternoon with a cup of hot tea.


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12 slices
15 Min
40 Min


  • ·
    3 apples, peeled, cored and sliced (such as granny smiths, golden delicious)
  • ·
    1 teaspoon of cinnamon
  • ·
    1 cup butter, softened
  • ·
    1 cup brown sugar
  • ·
    4 eggs
  • ·
    1 tablespoon vanilla
  • ·
    1 1/3 cup self flour
  • ·
    1 cup almond meal
  • ·
    1 teaspoon cinnamon extra
  • ·
    1/2 cup frozen blueberries
  • ·
    1/2 teaspoon ground cloves

How to Make Betty's Apple, Blueberry and Almond Loaf


  1. Pre-heat oven to 375oF/180oC. Grease a 9x5 inch (23x13cm) loaf tin and line with baking paper.
  2. Place the slices apples in a bowl and toss with cinnamon and ground cloves. Set aside.
  3. Cream the butter, vanilla and sugar until light and fluffy. Add the eggs one at at time and beat well after each addition.
  4. Fold in the flour and almond meal and EXTRA cinnamon. Spread half the batter in the prepared loaf tin. Scatter half the apple mix and half the blue berries over the batter. Cover with remaining batter, then top with remaining apples and blueberries. Wet your hand and gently press down.
  5. Bake in the the prepared oven for 35-40 minutes or until golden and the loaf feels firm when touched. Cool in the tin for 10 minutes, remove from the tin and cool slightly. Serve warm with lashings of butter.

Printable Recipe Card

About Betty's Apple, Blueberry and Almond Loaf

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Australian
Dietary Needs: Vegetarian Kosher Soy Free

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