Apricot & blueberry crumble cake - Good Food Middle East

Ingredients

• 200g butter, softened
• 225g golden caster sugar
• 225g self-raising flour
• 1 tsp baking powder
• 3 eggs, beaten
• 2 tbsp milk
• 150g pot vanilla yogurt
• 300g apricots, skinned, halved and stoned, or use a drained 410g tin instead
• 225g punnet blueberries
• 25g butter
• 3 heaped tbsp self-raising flour
• 3 tbsp demerara sugar
• 1 tsp ground cinnamon