Method Begin by preheating the oven to 180C/350F/Gas 4 and grease and line a 23cm cake tin.
To make the crumble - take a mixing bowl and add the flour, sugars, coffee and cinnamon and mix. Rub the butter into the mixture using your fingertips; the consistency you are looking for is coarse breadcrumbs.
To make the cake – place the blueberries in a bowl, sprinkle a little flour over them and mix together.
In a separate bowl, cream the butter and sugar together until light and fluffy. One at a time, beat in the eggs until thoroughly combined. Add the soured cream, espresso and lemon zest and beat together. Fold in the flour, bicarbonate of soda, baking powder, vanilla and blueberries.
Pour the mixture into the lined cake tin and smooth the surface with a spatula. Sprinkle the crumble mixture over the surface of the cake. Place in the oven and bake for 60-75 minutes or until golden brown.
Serve with cream or ice cream and garnish with blueberries.
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