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