Name: Blueberry lemon cake with coconut crumble topping
Cook time: 45 min
Total time: 1 h
Yield: 16
Cuisine: British
Ingredients: 300g butter softened; 425g caster sugar; zest 1 lemon; 6 eggs beaten; 250g self-raising flour; 300g blueberry; 200g desiccated coconut; 200g lemon curd

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Blueberry lemon cake with coconut crumble topping

Blueberry lemon cake with coconut crumble topping

Good Food team

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Serves 16

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.7 out of 5.52 ratingsRate

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This sticky, crumbly bake is irresistible - it's a pudding straight from the tin

Easily doubled

Easily halved

Freezable

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Ingredients

Nutrition

Units:

MetricUS

300g butter

softened
425g caster sugar
zest 1 lemon
6 eggs

beaten
250g self-raising flour
300g blueberry
200g desiccated coconut
200g lemon curd

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Nutrition: per serving

kcal446
fat27g
saturates17g
carbs50g
sugars34g
fibre43g
protein5g
salt0.55g

low

Method

step 1

Heat oven to 180C/fan 160/gas 4 and grease and line a 20 x 30 cm cake tin with baking parchment. Beat together 250g of the butter with 250g sugar and the lemon zest until light and fluffy. In a separate bowl, break up 4 eggs with a fork, then gradually beat into the butter and sugar mixture, adding a spoonful of flour if it begins to curdle. When the eggs are incorporated, fold in the flour and a third of the blueberries, then spoon into the tin. Flatten the surface with a spatula, sprinkle over another third of the blueberries, and bake for 20 mins until the surface is set.
step 2

To make the topping, melt the rest of the butter, then stir in the coconut and remaining sugar and eggs until combined. Warm the lemon curd gently for a few mins in a small pan until it is runny and pourable.
step 3

After the initial baking, scatter the remaining blueberries over the top of the cake, drizzle over the lemon curd, and crumble over the coconut mixture. Bake for a further 20-25 mins until the coconut is golden. Leave the cake in the tin to cool. Cut into 16 squares and store in a tin, interlined with greaseproof paper.

Recipe from Good Food magazine, August 2007

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A star rating of 4.7 out of 5.52 ratings

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