Photo: David Holifield
Apricot & blueberry crumble cake
13 ingredients
20 min + 45 min
CUTS INTO 12 squares
openrecipes
This crumble cake is great for a picnic, pudding, or for afternoon tea with friends
Estimated Nutrition (whole recipe, rough)
1052
Calories
46g
Protein
27g
Fat
154g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes