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Blueberry Apricot Crumb Cake

Course Dessert

Ingredients

Cake

  • 1/2 cup Carapelli Olive Oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tsp lemon juice
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 cup blueberries
  • 2 apricots, sliced
  • 1/2 cup sliced almonds

Crumble

  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 2 tbsp butter

Instructions

  • Pre-heat oven to 350 degrees. Line a springform pan with parchment paper. Oil and flour the sides of the pan. In a Standing mixer bowl add oil and sugar. Mix in eggs. Add vanilla, and lemon juice. Mix. Add dry ingredients and buttermilk and blend. Pour into the pan. Arrange sliced apricots on top. Add blueberries on top of the apricots. 
In a small bowl, mix ingredients for crumble. With your fingers, mash the butter into the flour and sugar until crumbly. Crumble on top of the batter. Add almond slices on top of the crumble. 
Bake for 1 hour to 1 hour and 15 minutes. Cool and serve on a cake platter.