Apple blueberry and strawberry cake

Treat yourself with healthy fruits that are in season from baking tray to table. This family favourite healthy fruits get a hearty upgrade with the addition of dark brown sugar, orange juice and using less yoghurt. This is a simple creation crowd pleasing dessert.

Your family won’t be able to resist this cake just as my family. Pop them in the middle of the table together with main meals and let them gobble up their main meal within a few minutes to grab a big piece of the cake.

It’s not well presented as my bundt has some of the lining worn out and it’s time to get a new one. However, it’s healthy supper tasty as well as fragrant filled the whole dining room that will bring everyone to the table without you screaming dinner time. Let’s bake!!!


16 strawberries, stem removed and slice thinly
4 eggs
2 apples, I diced and the other thinly sliced
250 g blueberries
1 lemon zest
1 2/3 c cake self-raising flour
3/4 c dark brown sugar
1/4 c olive oil
60 ml orange juice
2 Tbs yoghurt
1 ½ Tbs baking powder
1 Tsp vanilla extract


Preheat oven to 180 degrees C. Greased bunt and set aside. Beat eggs and sugar until fluffy. Then add oil, yoghurt, vanilla, zest, orange juice, flour, diced apple, 125 g blueberries, 8 strawberries and mix well.

Place some thinly sliced apple onto prepared bundt, followed by some remaining blueberries next to it and then some sliced strawberries next to blueberries. Repeat the pattern with sliced apple, blueberries and strawberries. Now spoon the batter over the design of fruits. Top with remaining apple slices, blueberries, and strawberries.

Bake for 35-40 minutes or until golden and skewer comes out clean. Switch off oven, leave the cake in with door close for 1 hour. Then remove from oven and cool further on rack for 15-25 minutes. Flip over to plate and let’s cool further before cutting. Place cake in the middle of the table with the main meals. Serve with a cup of brewed coffee. Enjoy!!!!!