This cake, jewelled with blueberries is equally at home as a dessert or teatime treat, the crunchy crumble top and creamy yoghurt and lemon sauce work together perfectly and is lower in fat than many alternatives.
- Preheat oven 200c/180c fan/gas mark 4. Grease and line a 20cm loose bottomed round cake tin.
- First make the crumble topping by placing the flour into a large bowl, rub in the butter until it resembles coarse breadcrumbs, stir in the sugar and cinnamon, put to one side.
- Make the cake by first washing and drying the blueberries, sprinkle with a dusting of flour to stop them sinking.
- Cream the butter and sugar until light and fluffy, beat the eggs together and add a little at a time continuing to beat, fold in the yoghurt, lemon zest, vanilla essence, apple cubes, 3⁄4 of the blueberries, flour and baking powder.
- Spoon the mixture into the prepared tin and smooth the top. Sprinkle over the crumble topping and sprinkle over the remaining blueberries, pushing down a little.
- Bake for 1 - 11⁄4hrs until golden and a skewer inserted into the middle comes out clean.
- Leave to cool a little in the tin then remove to a wire rack and cool completely.
- Mix together the yoghurt, lemon zest and blueberries and serve with generous slices of the cake.
