For the topping, rub the caster sugar, light brown sugar, ground cinnamon, powdered coffee, butter and flour together
Blueberry and coffee crumble cake
Ingredients
10
servings
-
For crumble topping
- 50 g
- 75 g
- 1 tsp
- 1 tsp
- 125 g
- 225 tsp
-
For cake
- 150 g
- 150 g
- 3
- 1 tsp
- 1
- 150 g
- 250 g
- 1 tsp
- 50 ml
- 1 tsp
- 225 g
-
To serve
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Preparation
Next, for the cake mix, cream the butter and sugar
Then add the eggs, followed by the sour cream, coffee for kick, lemon zest and vanilla essence for sweetness
Fold in the flour, bicarbonate of soda and baking powder into the cake mix
Spoon into a 225mm cake or loaf tin, smooth the top and then sprinkle the crumble on top and fresh blueberries for fruitiness. Bake at 180c for about 45mins
Serve with whipped cream or mascarpone
