Apricot & Blueberry Crumble Cake

• 7 ounces butter, softened
• 8 ounces superfine sugar
• 8 ounces self-raising flour
• 1 teaspoon baking powder
• 3 eggs, beaten
• 2 tablespoons milk
• 5 ounces vanilla yogurt
• 10 ounces apricots, skinned, halved and stoned
• 8 ounces blueberries
• FOR THE CRUMBLE
• 1 ounce butter
• 3 tablespoons self-raising flour
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon

1. Line an oblong traybake tin (8 x 12in) with baking parchment and heat oven to 350u0b0F
2. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
3. Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
4. When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble.
5. Return to oven for 15-20 mins until a skewer comes out clean.
6. Serve warm as a dessert, or cooled and cut into squares with tea.

butter, sugar, flour, baking powder, eggs, milk, vanilla yogurt, blueberries, crumble, butter, flour, brown sugar, ground cinnamon

Taken from www.food.com/recipe/apricot-blueberry-crumble-cake-355988 (may not work)