Apple Blueberry Pie Cake Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Apr. 15, 2020
. Yvonne Ruperti

This juicy dessert is really a deep dish pie. A boat load of apples is baked in a buttery brown sugar streusel crust with a crunchy crumble topping.

This recipe was adapted from Martha Stewart's Apple-Pie Cake.

Recipe Details

Apple Blueberry Pie Cake Recipe

Active 20 mins
Total 3 hrs
Serves 8 to 10 servings
Makes 1 cake

Ingredients

  • 2 cups (10 ounces) all-purpose flour

  • 1 cup (7 ounces) packed light brown sugar

  • Pinch salt

  • 2 teaspoons ground cinnamon, divided

  • 16 tablespoons (8 ounces) cold unsalted butter, cubed

  • 2 tablespoons granulated sugar

  • 1 teaspoon cornstarch

  • 4 pounds Granny Smith apples (about 14 small), peeled, cored, sliced into 1/8-inch slices

  • 1 cup blueberries

  • 2 tablespoons juice from one lemon

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F. Butter inside of 9-inch springform pan.

  2. In mixer bowl fitted with paddle, mix flour, brown sugar, salt, 1 teaspoon cinnamon, and butter on medium-low speed until mixture is just moistened and forms a crumble the size of small peas.

  3. Firmly press 2/3 of the mixture into the bottom and 1-inch up the sides of the pan.

  4. 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.

  5. 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.

Notes

Don't just dump the fruit into the pan or it will overflow over the top. When filling the pan with apples, stack the slices on top of each other as neatly as possible so you can fit all of the fruit in the pan.

Special equipment

9-inch springform pan

This Recipe Appears In

Nutrition Facts (per serving)
435 Calories
19g Fat
64g Carbs
4g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 435
% Daily Value*
Total Fat 19g 24%
Saturated Fat 12g 58%
Cholesterol 49mg 16%
Sodium 23mg 1%
Total Carbohydrate 64g 23%
Dietary Fiber 5g 18%
Total Sugars 35g
Protein 4g
Vitamin C 3mg 13%
Calcium 39mg 3%
Iron 2mg 10%
Potassium 229mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)