My current obsession these days are fresh blueberries. Lots and lots of them. The majority seem to be consumed by the handful, but fortunately a few are making their way into various cakes.
If I’m not careful, though, I have a feeling I might end up like Violet Beauregarde from Willy Wonka and The Chocolate Factory – slowly turning purple and swelling into an enormous blueberry.
Remember this scene?
(I hope I did the link correctly – I followed the directions from WordPress verbatim- I won’t know until it’s posted though)
Anyway, this pie/cake was simply spectacular – Sabrina and I thoroughly enjoyed it, and I can’t wait to make it again, but using a different fruit next time other than apples.
But the blueberries, assuming I haven’t eaten all of them, will definitely be required…..
Apple Blueberry Pie Cake – adapted from serious eats
- 2 cups all purpose flour
- 1 cup packed light brown sugar
- 2 tsp ground cinnamon, divided
- 16 tablespoons (8 ounces) cold unsalted butter, cubed
- 2 tbs. granulated sugar
- 1 tsp. cornstarch
- 2 pounds Granny Smith apples
- 1 cup blueberries
- 2 tbs. juice from one lemon
Adjust oven rack to middle position and preheat oven to 350°F. Butter inside of 9-inch springform pan.
In mixer bowl fitted with paddle, mix flour, brown sugar, 1 teaspoon cinnamon, and butter on medium-low speed until mixture is just moistened and forms a crumble the size of small peas.
Firmly press 2/3 of the mixture into the bottom and 1-inch up the sides of the pan.
In a large bowl, toss granulated sugar with cornstarch and remaining teaspoon cinnamon. Mix in apple slices, blueberries, and lemon juice. Place mixture into pan, stacking apple slices as neatly as possible (see note). Sprinkle the remaining crumb mixture on top.
Place the pan on a rimmed baking sheet and bake until the top is golden and the apples are tender and bubbling, about 90 minutes. Transfer pan to wire rack to cool at least one hour before serving.