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Apricot & blueberry crumble cake
- 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
Directions:View on BBC Good Food
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