Blueberry lemon cake with coconut crumble topping

Blueberry lemon cake with coconut crumble topping

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(25 ratings)

By

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 16

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

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
446
protein
5g
carbs
50g
fat
27g
saturates
17g
fibre
43g
sugar
34g
salt
0.55g

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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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.

Recipe from Good Food magazine, August 2007

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Comments

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supercakes's picture
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Well I have mixed opinions on this one... the end result was a success, getting there was a disaster! I read the recipe and the comments before baking and noticed one review stated it hadn't baked. I didn't have a metal cake tin big enough so I used a Pyrex lasagne dish. I've baked cakes in glass before and they've cooked but this took ages. After the initial 20 mins, my cake batter was still runny, I gave it another 15 and no change. Eventually, I think I baked the base for an hour or so, covering it with foil so the top wouldn't burn, until there was no wobble left. Then I added the lemon curd, blueberries and the coconut topping. It came out fine, it tasted good, it went down a treat at work, but the cooking of it was not per the recipe. I'd be interested to read how others have managed to make it perfectly. Is it the tin that's the secret?

amctiernan's picture

Amazing Traybake- Ran out of coconut so had to omit topping (exept lemon curd!)

erinkirby's picture
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Absolutely superb! This is sure to become a firm favourite, I bake every weekend and take half into work on a Monday morning and everyone agreed this is the best thing I've ever brought in. I used less sugar after reading some of the other reviews: 200g in the cake and 90g in the topping, and it worked a treat. I also added the zest of 2 lemons rather than 1 and I'm glad I did. With all the topping, plus the cake, it does turn out quite a tall concoction, rather hard to open your mouth wide enough to get all the way through it but we managed! Will most definitely add this one to my binder.

selinabeana's picture
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This works perfectly and looks like the picture too! Tastes fantastic - everybody loved it and it won't last long!

jbeake's picture
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Not very good for you, but tastes fantastic, and very easy to make. Good for a treat or a party. I may try cutting down a bit on the sugar for the next one, as others have suggested. Personally, I think I'll be adding a little more lemon curd next time, as I love it, and sometimes if you just drizzle, some portions don't get any at all. I think a thin layer over the whole lot might be best, but will experiment a bit.

phr3aky's picture
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Would strongly recommend using home-made or home-made style lemon curd as proprietary shop ones ARE way too sweet for this recipe... the tarter the curd, the better!! absolutely love this recipe and just happened to have a farm-shop jar of curd which worked really well with this... absolutely gorgeous pud :D

gervais's picture
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i really like this but found it difficult to crumble the coconut mix over the top as when I added the egg it stuck together did nobody find the same thing? I removed the cake from the oven after 15mins and then crumbled the topping a bit as it had dried out a little.
I would also pour over the lemon curd before adding the remaining blueberries to the top of the cake as then you can spread it closer to the edges

jenniflur's picture
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On advice from other comments I used under half the amount of sugar (around 180g) and frozen forest berries instead of fresh blueberries!
Was perfect so making another one tonight to take into work for my last day! It tastes as good as it looks in the picture!!

cake87's picture
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Just Stunning

simcox's picture

I made this exactly to the quantities in recipe as made it from Good Food Cake Collection book before visiting site and seeing other comments. I found it delicious, only thing I changed was that I made 20 ample portions instead of 16. Will definitely make again.

hurra03's picture

This was yummy - I would probably cut down on the sugar next time too. Main complaint was that the base took FOREVER to cook. Needed a good extra 20 mins (even with all ingredients at room temperature). Also - 6 eggs and almost a whole jar of lemon curd makes it a bit of a pricey cake to make.

steveh1961's picture

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

jo34tom's picture
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Tried this recipe as it was in the seasonal section at the time - turned out brilliantly and tasted gorgeous thank you :)

supercook69's picture

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!

biddlybee's picture
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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.

nicrich84's picture
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Tried this beauties yesterday and they turned out a treat.Lovely !!!!

uta316's picture
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Fantatsic recipe also good with blackberrys

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

hayfaa's picture
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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!

mrsvandicamp's picture
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Fab, these are truly scrumptious yum yum. Very easy to make x

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