Blueberry lemon cake with coconut crumble topping

Blueberry lemon cake with coconut crumble topping

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(38 ratings)

Prep: 15 mins Cook: 45 mins


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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  • 300g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 425g caster sugar
  • zest 1 lemon



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

  • 6 eggs, beaten



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

  • 250g self-raising flour
  • 300g blueberry



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

  • 200g desiccated coconut
  • 200g lemon curd


  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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1st Feb, 2020
Delicious! Will be making this again for sure. Everybody loved it and it lasted a week without going stale. Best fresh though as so soft and moist. It was a bit messy and sticky to get out of the tin, so fell apart a bit. I was a bit confused about the coconut topping, once mixed with melted butter it did not 'crumble' at all! Looking at the picture not sure this is correct? I might try without the melted butter, however, it tasted fabulous.
8th Jun, 2016
Forgot my 5 stars!
8th Jun, 2016
Made this today, followed recipe exactly, tastes great! Cannot wait for it to be acceptable to eat more slices! It overfilled my dish and spilled out when cooking so there was a sticky mess on my oven shelf but it tastes worth the tidy up, next time I will bake in a round cake tim for the higher sides. There will definitely be a next time.
26th Dec, 2014
Delicious cake but it took a lot more than 15 minutes to prepare and a lot longer to bake. Also, I found the coconut topping was a lot more liquidy and couldn't "crumble" it on - think I will reduce the amount of egg - it probably only needed 1 egg instead of 2 to make the crumble.'s picture
25th Jun, 2014
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?
9th Feb, 2014
Amazing Traybake- Ran out of coconut so had to omit topping (exept lemon curd!)
29th May, 2013
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.
1st Nov, 2012
This works perfectly and looks like the picture too! Tastes fantastic - everybody loved it and it won't last long!
29th Aug, 2012
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.
24th Aug, 2012
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


1st Feb, 2020
The recipe says to mix the melted butter with the coconut and sugar, is this correct as it did not 'crumble' as per the instructions or the picture? It tasted fab so not a disaster but rather sticky.
goodfoodteam's picture
4th Feb, 2020
Hello, thanks for your question. Try cooking for a little longer so the topping becomes firmer and a little more golden and crumbly.
Star baker's picture
Star baker
7th Aug, 2015
How long dose it last?
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