Blueberry lemon cake with coconut crumble topping

Blueberry lemon cake with coconut crumble topping

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(26 ratings)

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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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eleanormayo's picture
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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.

bluesnicket's picture
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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.

bonenon's picture

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

traceysmith275's picture

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

etoile's picture
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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.

krazykath41's picture
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i used raspberrys instead of blueberrys very nice indeed, my husband took them into work everyone enjoyed

leicstiger's picture
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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!!!

cat-alex's picture
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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.

alice08's picture
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kind of fun eh.

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