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 21-28

  • Binder photo Rachel

    22 January 2012

    Rachel commented on this recipe

    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.

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  • Binder photo Diane

    23 February 2012

    Diane commented on this recipe

    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.

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  • Binder photo cake87

    23 May 2012

    cake87 rated and commented on this recipe

    5 stars

    Just Stunning

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  • Binder photo Jenniflour

    08 July 2012

    Jenniflour rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo janet

    21 August 2012

    janet rated and commented on this recipe

    5 stars

    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

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  • Binder photo phr3aky

    24 August 2012

    phr3aky rated and commented on this recipe

    5 stars

    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

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  • Binder photo Slambers

    29 August 2012

    Slambers rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Selina James

    01 November 2012

    Selina James rated and commented on this recipe

    5 stars

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

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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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