INGREDIENTS
For Crumble:
70 g (125 ml) cake flour
100 g (125 ml) sugar
3 ml baking powder
pinch of salt
125 ml ground almonds
60 g Clover MooiRiver butter
For Cake:
75 g Clover MooiRiver butter
105 g (125 ml) castor sugar
2 eggs
50 ml Clover full cream milk
140 g (250 ml) cake flour
5 ml baking powder
120 g blue berries
Method
Crumble: Combine dry ingredients and rub in butter until it resembles bread crumbs.
Form into ball and leave to rest in refrigerator for 30 minutes.
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, and beat well after each addition, add milk.
Sift together dry ingredients and add to butter mixture.
Fold in blueberries.
Spoon into 12 greased moulds and grate crumble ball mixture on top.
Bake in preheated oven of 180C for 30 minutes, until skewer comes out clean.
CLOVER INGREDIENTS USED IN THIS RECIPE