Apricot & Blueberry Crumble Cake

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

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Easy
• Servings Cuts into 12 squares

Nutrition per serving

• Kcalories

  443

• Protein

  8g

• Carbs

  66g

• Fat

  18g

• Saturates

  11g

• Fibre

  2g

• Sugar

  29g

• Salt

  0.84g

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

Directions

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.

Categories: Cakes & Baking, Fruit, Seasonal