Apricot & Blueberry Crumble Cake Recipe

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 , skinnd, 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

Method

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.

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

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