Apricot & Blueberry Crumble Cake Recipe

Name: Apricot & Blueberry Crumble Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces butter, softened; 8 ounces superfine sugar; 8 ounces self-raising flour; 1 teaspoon baking powder; 3 eggs, beaten; 2 tablespoons milk; 5 ounces vanilla yogurt; 10 ounces apricots, skinned, halved and stoned; 8 ounces blueberries; FOR THE CRUMBLE; 1 ounce butter; 3 tablespoons self-raising flour; 3 tablespoons brown sugar; 1 teaspoon ground cinnamon

Servings: persons

7 ounces butter, softened
8 ounces superfine sugar
8 ounces self-raising flour
1 teaspoon baking powder
3 eggs, beaten
2 tablespoons milk
5 ounces vanilla yogurt
10 ounces apricots, skinned, halved and stoned
8 ounces blueberries
FOR THE CRUMBLE
1 ounce butter
3 tablespoons self-raising flour
3 tablespoons brown sugar
1 teaspoon ground cinnamon

1
Line an oblong traybake tin (8 x 12in) with baking parchment and heat oven to 350u00b0F
2
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.
3
Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
4
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.
5
Return to oven for 15-20 mins until a skewer comes out clean.
6
Serve warm as a dessert, or cooled and cut into squares with tea.

1167

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 ounces butter, softened, 8 ounces superfine sugar, 8 ounces self-raising flour, 1 teaspoon baking powder, and more.

Yes, Apricot & Blueberry Crumble Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot & Blueberry Crumble Cake

How did you like this recipe?

Frequently Asked Questions