1 tbsp finely grated lemon zest
3 tbsp lemon juice
2 tsp ground cinnamon
250g caster sugar
250g butter, cubed
250g self-raising flour
4 free-range eggs
1 punnet (125g) blueberries
2 tbsp flaked almonds
1 tbsp demerara sugar
Icing sugar, to dust
Double cream, to serve
Preheat the oven to 180°C (160° fan-forced). Grease and line the base and sides of a 23cm spring form cake tin.
Peel and core the apples and cut into wedges. Place in a medium bowl and toss with lemon juice, lemon zest and half the cinnamon. Set aside.
Place 50g each of sugar, butter, and flour in a bowl with the remaining cinnamon and rub together using your fingertips. Set aside.
Melt remaining butter and set aside to cool slightly. Place eggs and remaining sugar in a large bowl and beat with an electric beater until light and fluffy. Add butter to egg mixture, sift in remaining flour, add blueberries and fold gently until combined.
Pour mixture into prepared cake tin, top with apple slices and sprinkle with crumble mixture, flaked almonds and demerara sugar.
Cook for 45 to 50 minutes or until a skewer comes out clean.
Cool cake for 10 minutes in the tin then place on a wire rack to cool completely.
Serve dusted with icing sugar, and with double cream, if desired.