Name: Apricot & blueberry crumble cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Cuts into 12 squares
Cuisine: British
Ingredients: 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 demerara sugar; 1 tsp ground cinnamon

Home
Recipes
Apricot & blueberry crumble cake

Apricot & blueberry crumble cake

Sara Buenfeld

Save recipe

Cuts into 12 squares

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.5 out of 5.22 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

For the crumble

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal443
fat18g
saturates11g
carbs66g
sugars29g
fibre2g
protein8g
salt0.84g

low

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.22 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now