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Apricot & blueberry crumble cake

Apricot & blueberry crumble cake

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Rating: 5 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 12 squares

This crumble cake is great for a picnic, pudding, or for afternoon tea with friends

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal443
fat18g
saturates11g
carbs66g
sugars29g
fibre2g
protein8g
low insalt0.84g
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Ingredients

For the crumble

Method

  • STEP 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.

  • STEP 2

    Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.

  • STEP 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.

Recipe from Good Food magazine, August 2008

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Overall rating

Rating: 5 out of 5.20 ratings

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