Blueberry lemon cake with coconut crumble topping

Blueberry lemon cake with coconut crumble topping

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(35 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Serves 16
This sticky, crumbly bake is irresistible - it's a pudding straight from the tin

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal446
  • fat27g
  • saturates17g
  • carbs50g
  • sugars34g
  • fibre43g
  • protein5g
  • salt0.55g
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Ingredients

  • 300g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 425g caster sugar
  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 6 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g self-raising flour
  • 300g blueberry
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • 200g desiccated coconut
  • 200g lemon curd

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.

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Comments, questions and tips

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tlereya
12th May, 2009
5.05
I also used much less sugar! And it was delicious.. + very easy to make!
hayfaa
18th Feb, 2009
5.05
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
2nd Feb, 2009
5.05
Fab, these are truly scrumptious yum yum. Very easy to make x
eleanormayo
24th Sep, 2008
4.05
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
21st Sep, 2008
4.05
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
11th Sep, 2008
lovely blend of flavors very good with a good cup of coffee.
traceysmith275
5th Aug, 2008
these where a big hit with everyone who tried them have made them lots of times they are a favourite
etoile
31st Jul, 2008
3.05
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
20th Jun, 2008
5.05
i used raspberrys instead of blueberrys very nice indeed, my husband took them into work everyone enjoyed
leicstiger
23rd May, 2008
4.05
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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