1.  Preheat the oven to 350 degrees. Line a baking sheet or jelly roll pan with parchment paper.

2.  In a mixing bowl, add all ingredients for the cake and mix thoroughly. The dough will be sticky.

3.  Wet your hands with cold water and pour the dough onto the parchment lined baking sheet. This dough will be difficult to work with. Keep your hands wet with cool water while shaping the dough to keep it from sticking to your hands. Shape the dough as best you can into a loaf approximately 6 inches wide and as long as the baking sheet.

4.  Place the baking sheet onto the center rack of the oven and bake for 40 - 45 minutes or until the cake is golden brown.

5.  While the cake is baking, prepare the fruit.

6.  Peel and core the apples and slice them into very thin wedges.

7.  Once all of the apples are sliced, place them in a large skillet with the sugar and water. Heat over medium to medium-high heat until the apples have absorbed the sugar and water mixture and have softened well, 8 - 10 minutes. Once the apples have finished cooking, remove the pan from the heat and set aside.

8.  Rinse the blueberries and remove any stems. Place them in a pan with the water, cover and heat over medium heat until the blueberries open, releasing their juices. Mash the blueberries lightly to release even more juice and pulp. Cook until the liquid in the pan forms a sauce, then remove the pan from the heat and set aside.

9.  When the cake has finished cooking, remove it from the oven and let it cool for at least 5 minutes.

10.  Once the cake is cool enough to handle, using a sharp, serrated knife, slice the cake into approximately 20 slices, about 1/2 an inch thick.

11.  Arrange the slices on a plate; then top each slice with a few slices of apple and a generous spoonful of the blueberry sauce. Serve warm or at room temperature.

Notes

Ice cream can also be served with this recipe.