*Blueberry Apricot Crumble Traybake*
Serves 12  (HA!)

This scrumptious cake is deliciously moist with a hidden surprise of creamy yoghurt hiding beneath the tasty fruit and crumble topping.  I bet you can't eat just one piece!

1 420g tin of apricots, drained well
8 ounces softened butter
8 ounces golden caster sugar
8 ounces self raising flour
1 tsp baking powder
3 large eggs, beaten
2 TBS milk
150g pot of lemon yogurt
8 ounces blueberries
For the Crumble:
1 ounce softened butter
3 heaped dessertspoons self raising flour
3 heaped dessert spoons demerara sugar
1 tsp ground cinnamon

Pre-heat the oven to 180*C/375*F.  Butter a 9 by 12 inch tray bake pan.  Line with baking paper and butter again.  Set aside.

Make the crumble by rubbing all the crumble ingredients together until crumbly.  Set aside.

Weigh the butter, sugar, flour, baking powder, eggs and milk into a bowl.  Beat with an electric mixer until creamy.  Spoon into the prepared tin, leveling the top.  Bake for 25 minutes, or until almost set.  Remove from the oven and immediately spoon the yogurt over top.  Scatter the fruit over top of the yogurt and then top with the crumble.  Return to the oven and bake for a further 15 to 20 minutes until done and a skewer inserted into the centre comes out clean.  Remove from the oven.  Serve warm and cut into squares, with some pouring cream, or cold as a tea time  or picnic treat.