Blueberry Yoghurt Crumble Cake

© Mem
Photo by Mem

Blueberry Yoghurt Crumble Cake

Serves 8

125g butter, softened
2/3 cup caster sugar
1 tsp vanilla extract
2 eggs
1 3/4 cup self-raising flour
1 cup Vaailia French Vanilla Yoghurt

1 apple, peeled, cored, sliced thickly
1/2 cup frozen blueberries
60g butter, extra, chilled, chopped
1/2 cup plain flour
2 Tbsp caster sugar. extra
1/2 tsp ground cinnamon
1/4 cup silvered almonds

1. Preheat oven to 180c or 160c fan. Grease a 20cm round springform pan. Line base and side with baking paper.
2. Beat butter, sugar and vanilla in a medium bowl with electric beaters until light and fluffy. Add eggs, one at a time, beating between additions until just combined. Stir in sifted self-raising flour and yoghurt, in two batches.
3. Spread mixture into prepared pan. Top with apple and blueberries. Rub extra butter into flour until it resembles coarse breadcrumbs. Stir in extra sugar, cinnamon and almonds. Sprinkle crumble mixture over fruit. Bake for about 1 hour 15 minutes or until cooked when tested with a skewer. Serve warm or cold.

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