Blueberry lemon cake with coconut crumble topping

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• oana

  2007-11-28 21:57:33.758858

  oana rated this recipe

  

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• kiwi

  2008-03-31 16:14:12.686096

  kiwi rated and commented on this recipe

  

  kind of fun eh.

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• Catriona

  2008-05-16 09:49:29.041429

  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

  2008-05-23 18:01:03.710204

  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

  2008-06-20 11:40:59.99083

  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

  2008-07-31 08:17:10.734495

  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

  2008-08-05 21:20:54.925201

  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

  2008-09-11 12:45:43.945463

  osma binbag commented on this recipe

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

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• sneauxdrop

  2008-09-21 08:59:06.179988

  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

  2008-09-24 10:55:57.772365

  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

  2009-02-02 09:42:46.236466

  mrsvandicamp rated and commented on this recipe

  

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

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• hayfaa

  2009-02-18 17:25:30.99869

  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

  2009-05-12 17:47:20.083225

  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

  2009-06-24 20:45:32.43564

  UTA316 rated and commented on this recipe

  

  Fantatsic recipe also good with blackberrys

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• RichieRich

  2009-10-06 16:27:07.32766

  RichieRich rated and commented on this recipe

  

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

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• Bee

  2010-06-09 10:03:33.729107

  Bee rated and commented on this recipe

  

  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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• anna

  2011-04-11 14:43:43.175334

  anna rated this recipe

  

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• supercook69

  2011-05-20 13:53:37.58467

  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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• Jo.T.

  2011-10-10 11:42:41.45126

  Jo.T. rated and commented on this recipe

  

  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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• Henllys-baker

  2011-12-16 12:24:31.883146

  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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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, sugar 34g, salt 0.55 g

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