Apricot & Blueberry crumble cake


Preparation and cooking times

CUTS INTO 12 squares

Preparation 20 minutes

Cooking 45 minutes


  • 200g butter , softened
  • 225g golden caster sugar
  • 225g self-raising flour
  • 1 tsp baking powder
  • 3 eggs , beaten
  • 2 tbsp milk
  • 150g pot vanilla yogurt
  • 300g apricots , skinned, halved and stoned, or use a drained 410g tin instead
  • 225g punnet blueberries


  • 25g butter
  • 3 heaped tbsp self-raising flour
  • 3 tbsp caramel sugar
  • 1 tsp ground cinnamon


  1. Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 minutes until almost set.

  2. Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
  3. When cake has baked for 25 minutes, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, and then top with the crumble. Return to oven for 15-20 minutes until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares with tea.

Nutrition Per serving

443 kcalories, protein 8g, carbohydrate 66g, fat 18 g, saturated fat 11g, fiber 2g, sugar 29g, salt 0.84 g

Recipe from Good Food magazine, August 2008.
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