Blueberry Apricot Cake

This easy fruit cake is ideal for almost any season. With fresh apricots and berries cropping up in the markets I decided to highlight them in this particular version.

Rhubarb, apples, pears or plums also work well and can be substituted. For an extra treat make a brown sugar streusel to sprinkle on top.


  • 1 c. sugar, plus more sprinkling
  • 1 c. all-purpose flour
  • 1 ½ sticks unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure almond extract
  • ¾ c. chopped apricots
  • ½ cup fresh blueberries


  1. Preheat oven to 350ºF. Butter and flour 9-inch cake pan if it is non-stick. If it is not non-stick line the bottom of the pan with parchment paper.
  2. Scatter fruit evenly on the bottom of the pan and set aside.
  3. Mix first five ingredients in a large bowl until fully combined.
  4. Pour batter over fruit in the cake pan and sprinkle top lightly with sugar, this will make a nice crust.
  5. Bake for 40-45 minutes or until cake tester comes out clean.