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Ingredients

Blueberry filling:
350 g blueberries
0.25 cup sugar
1 Tablespoons lemon juice
0.5 Tablespoons cornstarch

Streusel topping:
75 g sugar
1 piece lemon zest
70 g Afia Butter (softened)
155 g flour
0.25 Teaspoons Afia Natural Sea Salt
0.5 Teaspoons Afia Cinnamon Powder

For the cake:
1 pack lemon sponge cake
3 pieces egg
100 ml Afia Sunflower Oil
220 ml water

How to prepare

  • for blueberry sauce In a saucepan, cook blueberries, sugar, and lemon juice over medium-low heat until softened and juicy.
  • Once warm, stir in cornstarch mixed with a little water. Cook on medium-high for 3–4 minutes until thickened. Let cool.
  • for topping, in a bowl Rub sugar and lemon zest together. Add softened butter and vanilla and mix. Add in flour and salt, then rub the mixture, keep rubbing until you get a sandy like dough.  and set aside.
  • Prepare cake batter as per package instructions. Spread into a lined baking pan filling less than half of the pan. Top with cooled blueberry filling, then crumble streusel on top.
  • Bake at 180°C for about 40 minutes, or until golden and a toothpick comes out clean (blueberry juice is fine). Cool slightly before removing then serve.

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