Juicy blueberries and a crumble topping combine to make this light, flavourful sponge popular with all the family.
4 people made this
50 g (1¾ oz) ready-to-eat stoned prunes
150 g (5½ oz) low-fat natural yoghurt
225 g (8 oz) caster sugar
2 whole eggs plus 2 egg whites
1 teaspoon vanilla essence
350 g (12 oz) plain white flour
1 teaspoon ground cinnamon
A pinch of ground nutmeg
25 g (1 oz) butter
1 tablespoon light muscovado sugar
1½ teaspoons baking powder
250 g (9 oz) blueberries, defrosted if frozen
To garnish: fresh blueberries
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Heat the oven to 180°C (350°F, gas mark 4). Line the base of a 22 cm (8½ in) square, shallow cake tin with baking paper.
Purée the prunes in a food processor or with a hand-held mixer, adding 1 tablespoon of hot water if necessary to get a smooth consistency. Scrape the purée into a large mixing bowl.
Add the yoghurt, caster sugar, whole eggs, egg whites and vanilla essence to the bowl and beat until they are evenly mixed.
In a separate bowl, sift the flour with the cinnamon and nutmeg. To make the crumble topping, transfer 75 g (2¾ oz) of the spiced flour to another bowl and rub the butter into it, then stir in the muscovado sugar and set aside.
Sift the baking powder into the remaining flour mixture. Using a hand-held mixer on low speed or a wooden spoon, beat it into the prune and yoghurt mixture.
Tip the mixture into the cake tin, top with the blueberries, then sprinkle the crumble topping evenly over the surface. Bake for 50-60 minutes until the cake is firm and lightly browned.
Leave the cake to cool slightly in the tin on a wire rack. Serve just warm or at room temperature, garnished with blueberries.
Variation: instead of blueberries, use other soft fruit such as raspberries.