Apricot & blueberry crumble cake

Apricot & blueberry crumble cake

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(19 ratings)

Prep: 20 mins Cook: 45 mins


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


  • 200g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



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

  • 2 tbsp milk



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

  • 150g pot vanilla yogurt



    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



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

  • 225g punnet blueberries



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

For the crumble

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 heaped tbsp self-raising flour
  • 3 tbsp demerara 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 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
3rd Aug, 2014
Awesomeness! So-so good!!!
26th Sep, 2012
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.
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.
18th Sep, 2010
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.
12th Sep, 2010
Nice dessert. I too couldn't skin my apricots so didn't bother.
12th Sep, 2010
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!
17th Jul, 2009
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.
13th Jun, 2009
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).
22nd Nov, 2008
with tinned apricots...very easy very tasty. Blueberries were just right. How can I get some amaretti in next time? Mmmmmm
19th Mar, 2018
Could you use amaretti biscuits as the crumble?


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