22cm round cake tin, oven 160C
Crumble -make topping by hand or whizz :- 60gms cold butter cut into 1/4 cup flour and 2 Tbsp brown sugar. Add 1/3 cup chopped nuts.
Cake -Cream 120gms butter & 1/2 cup brown sugar, 1/2 cup white sugar. Add 3 eggs, one at a time beating well between. Combine 1/4 cup plain yoghurt & 3/4 cup milk (to make roughly 1 cup). Sift 1+2/3 cup flour, 1/3 cup wholemeal flour and 2 tsp Baking Powder.
Fold dry and wet ingredients into creamed mix alternatively in three lots (to keep mixing to a minimum). Put mix into tin and smooth top.
Half and quarter approx 6-8 feijoas (use lots) and place on top of cake with a sprinkling of blueberries. Scatter crumble topping on evenly and gently pat on.
Bake 55-60 mins till golden on top. Let cool in tin and serve with plain yoghurt.
Recipe from Jennie Crum, Windsong Orchard, Blenheim.