Preheat your oven to 180°C, line and grease the sides of a 23cm springform cake tin. The beat 140 grams of softened butter and 1 cup of sugar until the mixture is pale and fluffy.
Then add 2 room temperature eggs, 1 teaspoon of vanilla and 3/4 cup of plain yoghurt to the cream mixture.
Then add 2 cups of plain flour, 3 teaspoons of baking powder and 1/2 a teaspoon of baking soda. You will note the mixture is quite thick but don't be alarmed.
Smooth the batter into your baking tin, sprinkle with 2 cups of frozen mixed berries and the layer over 1 1/2 cups of crumble topping. Bake in the oven for an hour or until the cake is golden and a skewer inserted into the centre comes out clean.