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Blueberry coffee cake latte

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"Sweet sugary crumble over a moist, crumbly cake riddled with scrumptious ripe blueberries...this recipe captures the gentle richness of this delicate cake and can be made using either espresso or your regular coffee. Enjoy!"

Serves 1 | Prep Time 2 | Cook Time 2

Why I Love This Recipe

Coffee cake has always been one of my favorite breakfast, lunch, dinner, and midnight snack treats ;). I love the crumbly brown sugar atop a moist, delicate cake. While I would love to eat coffee cake all day long, I realized I needed a liquid alternative and... voila!

Ingredients You'll Need

2 Crushed tea biscuits
¼ Teaspoon of brown sugar
¼ Teaspoon of white sugar
¾ Teaspoon of blueberry jam
8-Ounces of coffee or 1 shot of espresso
Milk to taste
(Optional) Whipped cream


Add to your mug:
2 crushed tea biscuits*
¼ teaspoon of brown sugar
¼ teaspoon of white sugar
¾ teaspoon of blueberry jam
A few drops of coffee (just enough to saturate the biscuits)

Whisk the ingredients until they are fully blended.

Add 1 shot of espresso or 8-ounces of freshly brewed coffee. We recommend using a dark roast coffee or blueberry coffee cake coffee but any coffee, aside from those with peppery notes (e.g., a Sumatran) will work.

Whisk or blend the ingredients together until well-blended.

Add milk to taste (this can be warm or cool milk). If you are heating the milk, heat it until it is warm to the touch. You can also froth the milk before adding it to the coffee to create additional texture.

Top with foamed milk and / or whipped cream, crushed tea biscuits, and a pinch of cinnamon or brown sugar (or both!).


Pairs Well With

Coffee cake, breakfast pastry

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