Apricot & blueberry crumble cake

Apricot & blueberry crumble cake

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(17 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Cuts into 12 squares
This crumble cake is great for a picnic, pudding, or for afternoon tea with friends

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal443
  • fat18g
  • saturates11g
  • carbs66g
  • sugars29g
  • fibre2g
  • protein8g
  • salt0.84g
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Ingredients

  • 200g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g golden caster sugar
  • 225g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 150g pot vanilla yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 300g apricots, skinned, halved and stoned, or use a drained 410g tin instead
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 225g punnet blueberries
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

For the crumble

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 heaped tbsp self-raising flour
  • 3 tbsp demerara sugar
  • 1 tsp ground cinnamon

Method

  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 mins 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 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Return to oven for 15-20 mins until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares with tea.

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Comments, questions and tips

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KochinVeronica's picture
KochinVeronica
3rd Aug, 2014
Awesomeness! So-so good!!!
avray1967
26th Sep, 2012
5.05
I used tinned apricots and skipped the yogurt. Even so it was wonderful, fruity, crunchy and moist without being even a bit too sweet or greasy. Can't rate highly enough.
fran2102
12th May, 2012
Dee-licious! - my two year old said. Gorgeous moreish sponge. I sat the apricots in hot water for a few minutes which made peeling them easier, but still a bit messy. I guess the yoghurt is just to stop the blueberries rolling off! A yummy hit with all the family, I thought custard would have been a bit heavy so we had it with evaporated milk. Will make again.
birchy
18th Sep, 2010
4.05
This went down a storm with all the family...next time will use less yogurt and have tried it with tinned peaches which work just as nicely! Happy Baking guys and gals.
juliebahrain
12th Sep, 2010
4.05
Nice dessert. I too couldn't skin my apricots so didn't bother.
thebalali
12th Sep, 2010
3.05
I don't think I used the right size baking tray, as this did not cook properly through the middle, even after being cooked for half an hour longer than it should have been. Otherwise - very easy and it still tastes great! Will try it again and this time make sure I use the right size tray!
julialallan
17th Jul, 2009
5.05
Fantastic recipe, I had a bit of trouble removing the apricot skins so the cake was out of the oven for quite a while but it didn't see to matter, my crumble was also a bit greasy but the finished cake tasted amazing.
mandykeen2006
13th Jun, 2009
4.05
I made this cake a few times now and the very first time I read the recipe wrong and tip the yoghurt and all fruits in with the batter. I actually liked it better. Not only the cake was more moist but the presentation was better. (My crumble turned out to be a lot less, more brown in colour, and more greasy on the second two attempts. Also the yoghurt didn't look that alluring as the photo. It looked rather dry). In saying all these this cake is still very tasty and not very difficult at all (so long the recipe was read correctly).
runnyeyes
22nd Nov, 2008
5.05
with tinned apricots...very easy very tasty. Blueberries were just right. How can I get some amaretti in next time? Mmmmmm
bronwenmclaren
6th Nov, 2008
4.05
Very tasty, even though we didn't follow recipe perfectly... Lovely spongey base! Can't wait to try with different fruits next time.

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