Blueberry lemon cake with coconut crumble topping

Blueberry lemon cake with coconut crumble topping

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

Difficulty and servings

Easy

Serves 16

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 45 mins

Freezable

Method

  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, sugar 34g, salt 0.55 g

Recipe from Good Food magazine, August 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo oana

    28 November 2007

    oana rated this recipe

    4 stars

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  • Binder photo kiwi

    31 March 2008

    kiwi rated and commented on this recipe

    5 stars

    kind of fun eh.

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  • Binder photo Catriona

    16 May 2008

    Catriona rated and commented on this recipe

    4 stars

    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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  • Binder photo cookie

    23 May 2008

    cookie rated and commented on this recipe

    4 stars

    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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  • Binder photo krazykath41

    20 June 2008

    krazykath41 rated and commented on this recipe

    5 stars

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

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  • Binder photo etoile

    31 July 2008

    etoile rated and commented on this recipe

    3 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo sneauxdrop

    21 September 2008

    sneauxdrop rated and commented on this recipe

    4 stars

    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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  • Binder photo Belkey

    24 September 2008

    Belkey rated and commented on this recipe

    4 stars

    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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  • Binder photo mrsvandicamp

    02 February 2009

    mrsvandicamp rated and commented on this recipe

    5 stars

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

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  • Binder photo hayfaa

    18 February 2009

    hayfaa rated and commented on this recipe

    5 stars

    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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  • Binder photo Tania

    12 May 2009

    Tania rated and commented on this recipe

    5 stars

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

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  • Binder photo UTA316

    24 June 2009

    UTA316 rated and commented on this recipe

    5 stars

    Fantatsic recipe also good with blackberrys

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  • Binder photo RichieRich

    06 October 2009

    RichieRich rated and commented on this recipe

    5 stars

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

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  • Binder photo Bee

    09 June 2010

    Bee rated and commented on this recipe

    5 stars

    Made this on Monday to use up some lemon curd I had in the fridge, took advice from previous posts and reduced the sugar in both the cake and the topping... still turned out sweet, and the cake was a winner.

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  • Binder photo anna

    11 April 2011

    anna rated this recipe

    5 stars

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  • Binder photo supercook69

    20 May 2011

    supercook69 commented on this recipe

    This was horrid!! The tin I had didnt look big enough when I'd made up the mixture so I put it in a round tin which was a big mistake!! It wouldn't cook, it took a few hours. When finally cooked & cooled I tested it, OMG WAY tooooo sweet!!! I only used 300g's on the sugar as 425g + 200 of coconut + 200 of lemon curd....unbelievable, I couldn't taste any blueberry. Definitely not making this again!

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  • Binder photo Jo.T.

    10 October 2011

    Jo.T. rated and commented on this recipe

    4 stars

    Tried this recipe as it was in the seasonal section at the time - turned out brilliantly and tasted gorgeous thank you :)

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  • Binder photo Henllys-baker

    16 December 2011

    Henllys-baker commented on this recipe

    I've made this twice in a week but reduced the sugar to 170g in the base and 90g in the topping and came out sweet enough both times everyone who had it asked for the recipe

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Difficulty and servings

Easy

Serves 16

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 45 mins

Freezable

Pudding straight from the tin

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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Per serving

446 kcalories, protein 5g, carbohydrate 50g, fat 27 g, saturated fat 17g, fibre 43g, sugar 34g, salt 0.55 g

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