Blueberry lemon cake with coconut crumble topping

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Good Food

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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.
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.
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.

Per serving

446 kcalories, protein 5g, carbohydrate 50g, fat 27 g, saturated fat 17g, fibre 43g, salt 0.55 g

Latest comments and suggestions

• oana

  28 November 2007

  oana rated this recipe

  

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• kiwi

  31 March 2008

  kiwi rated and commented on this recipe

  

  kind of fun eh.

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• Catriona

  16 May 2008

  Catriona rated and commented on this recipe

  

  Really yummy but very sweet. The crunchy coconut crumble is fantastic. The recipe makes a huge amount- I might half the quantities next time and use a smaller tin.

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• cookie

  23 May 2008

  cookie rated and commented on this recipe

  

  love the recipe would be just as good without the topping for those that don't like coconut, this went down really well with the boys at work. yummy!!!

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• krazykath41

  20 June 2008

  krazykath41 rated and commented on this recipe

  

  i used raspberrys instead of blueberrys very nice indeed, my husband took them into work everyone enjoyed

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• etoile

  31 July 2008

  etoile rated and commented on this recipe

  

  I made this last summer and it was very, very sweet. To the point of near inedible in fact. I followed the recipe exactly, the only thing I can think of is that the lemon curd I bought was overly sweet, (Duchy) or that 450g of sugar for 250g of flour is WAY too much. A terrible shame because it looked just lovely. Cut way back on the sugar and check the sugar content of your curd.

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• Tracey

  05 August 2008

  Tracey commented on this recipe

  these where a big hit with everyone who tried them have made them lots of times they are a favourite

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• osma binbag

  11 September 2008

  osma binbag commented on this recipe

  lovely blend of flavors very good with a good cup of coffee.

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• sneauxdrop

  21 September 2008

  sneauxdrop rated and commented on this recipe

  

  After reading the other reviews I decided to cut down drastically on the sugar. I used 275g in total, 200g in the first part and 75g in the second part, so I skipped 150g! The lemon curd is so sweet that it doesn't require so much sugar in the coconut mix. I wish I'd remembered about the amount of coconut because it's way too much, your slices will be much taller than indicated in the pic unless you cut it down. I took them to a BBQ yesterday (last one of the season?) and everyone enjoyed them, no-one said they weren't sweet enough. Next time I might even cut the sugar some more and definitely halve the quantities for the coconut part.

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• Belkey

  24 September 2008

  Belkey rated and commented on this recipe

  

  I cooked this before I read the other comments & cut down the amount of sugar I put in the coconut mixture as it seemed like an awful lot. My sister, a huge cake enthusiast, suggested it needed more lemon & less cocount, so I would probably double the lemon zest next time & half the coconut mixture.

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• mrsvandicamp

  02 February 2009

  mrsvandicamp rated and commented on this recipe

  

  Fab, these are truly scrumptious yum yum. Very easy to make x

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• hayfaa

  18 February 2009

  hayfaa rated and commented on this recipe

  

  Following others' suggestion I only used 180g sugar in total, it is just right amount that the natural flavour of blueberries keeps the cake having a fresh taste - not only sweet! :-) I used wheat free self rising flour and it worded very well. Maybe only a little more moisture looking than the picture shown here. Anyway, will make again!

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• Tania

  12 May 2009

  Tania rated and commented on this recipe

  

  I also used much less sugar! And it was delicious.. + very easy to make!

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• UTA316

  24 June 2009

  UTA316 rated and commented on this recipe

  

  Fantatsic recipe also good with blackberrys

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• RichieRich

  06 October 2009

  RichieRich rated and commented on this recipe

  

  Tried this beauties yesterday and they turned out a treat.Lovely !!!!

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Ingredients

• 300g butter , softened
• 425g caster sugar
• zest 1 lemon
• 6 eggs , beaten
• 250g self-raising flour
• 300g blueberries
• 200g desiccated coconut
• 200g lemon curd

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Difficulty and servings

Serves 16

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• 300g butter , softened
• 425g caster sugar
• zest 1 lemon
• 6 eggs , beaten
• 250g self-raising flour
• 300g blueberries
• 200g desiccated coconut
• 200g lemon curd

Per serving

446 kcalories, protein 5g, carbohydrate 50g, fat 27 g, saturated fat 17g, fibre 43g, salt 0.55 g

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