Blueberry Lemon Cake With Coconut Crumble Topping
This delightful blueberry and lemon coconut slice is a heavenly treat that combines the tartness of fresh blueberries with the zesty flavor of lemon. The buttery cake base is studded with bursts of juicy blueberries, topped with a sweet and tangy lemon curd, and finished with a crispy coconut topping. It's a perfect combination of flavors and textures that will have you coming back for more.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 16
Nutrition
- Calories: 446 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 34 grams sugar
- Fiber Content: 43 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.55 milligram of sodium
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