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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21st Aug, 2012
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
8th Jul, 2012
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!!
23rd May, 2012
Just Stunning
23rd Feb, 2012
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.
22nd Jan, 2012
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.
16th Dec, 2011
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
10th Oct, 2011
Tried this recipe as it was in the seasonal section at the time - turned out brilliantly and tasted gorgeous thank you :)
supercook69's picture
20th May, 2011
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!
9th Jun, 2010
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.
6th Oct, 2009
Tried this beauties yesterday and they turned out a treat.Lovely !!!!


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