Apple & Blueberry Loaf (Adapted from Apple & Cinnamon Loaf recipe in 500 Cakes)
1 stick butter, at room temperature
3/4 cup brown sugar
1/4 cup sour cream
2 large eggs
3/4 cup self-raising flour (or 3/4 cup all-purpose flour and 1 tsp baking powder)
1-2 apples, peeled, cored and sliced
1 1/2 tsp ground cinnamon (I left this out because I added blueberries, but feel free to include if desired.)
4 tbsp apricot jam
Preheat oven to 350 degrees F. Grease a loaf tin (8 1/2″ x 4 1/2″), and line the bottom with parchment paper (or spray with non-stick cooking spray).
Beat together the butter and sugar until smooth and creamy, then beat in the sour cream and cinnamon. Beat in the eggs one at a time, then sift the flour and fold into the mix.
Spoon half the batter into the loaf tin, layer apple slices on top, and cover the apples with the remaining batter. Layer the apples and blueberries on top.
Bake for about 1 hour until golden and a skewer inserted into the center comes out clean. Leave to cool for a few minutes, then remove from the loaf tin and leave on a wire rack to cool.
While the cake is warm, heat up the apricot jam in a saucepan, and brush it over the top of the cake to glaze.