Apricot & blueberry crumble cake


  • 200.0g butter , softened
  • 225.0g golden caster sugar
  • 225.0g self-raising flour
  • 1.0 tsp baking powder
  • 3 eggs , beaten
  • 2.0 tbsp milk
  • 150g pot vanilla yogurt
  • 300.0g apricots , skinnd, halved and stoned, or use a drained 410g tin instead
  • 225g punnet blueberries


This Crumble Cake Is Great For A Picnic, Pudding, Or For Afternoon Tea With Friends

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