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Blueberry Yoghurt Crumble Cake

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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.

2 Comments

  1. I made this with a packet of thawed out frozen berries instead of blueberries. With the crumble I added a little extra flour so it would crumble. I also used blueberry vanilla yoghurt. Mine cooked for about 1hour and 40 mins. Oh and I also used cinnamon sugar instead of cinnamon.

  2. Ok I made this again on the weekend as I had some lactose free berry yoghurt to use up. I didn’t have any berries or almonds so I ended up cutting up 2 apples and then made a large crumble mix of flour, margarine, cinnamon sugar, white sugar and brown sugar. Mmmm for a person that isn’t a big cake fan unless it’s chocolate .. I sure love this.

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