Preheat oven to 160C (325F).

Place flour, sugar, butter, vanilla, eggs and milk in the bowl of an electric mixer and beat until just combined.

Spoon the mixture into a greased 22cm springform tin lined with non-stick baking paper. Top with the apples and the blueberries and sprinkle with demerara sugar.

Bake for 45 minutes or until the cake is cooked when tested with a skewer.

Serve with vanilla ice-cream.