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Lemon & blueberry cake with coconut crumble

Method

  • Preheat oven to 160°C fan forced (180°C normal).
  • Cream 250 gm butter with 250 gm caster sugar and the lemon zest using a hand beater.
  • In another bowl, lightly beat 4 eggs. Then add to the lemon mixture, little by little, beating well between each addition. 
  • Add the flour and fold in with a spatula.
  • Then add 100 gm blueberries and also fold in.
  • Lightly oil a springform cake tin and line the base with baking paper. Spoon in the batter, smooth it out to the corners and top with another 100 gm blueberries. Then cook in the oven for about 20 mins until the top is set.
  • Melt the remaining butter and roughly combine with the desiccated coconut and the remaining sugar and eggs using a wooden spoon.
  • Gently heat the lemon curd in a pot to melt. 
  • Then scatter the remaining blueberries over the cake, drizzle the lemon curd on top and then scatter with the coconut mixture. Cook in the oven for another 20 mins until golden 
  • Allow the cake to cool in the tin, before cutting into wedges and serving with cream on the side.  
  • from BBC Good Food magazine

Ingredients

  • 300 gm unsalted butter, softened
  • 425 gm caster sugar
  • grated rind of 1 lemon
  • 6 eggs
  • 250 gm self-raising flour
  • 300 gm blueberries
  • cooking oil spray
  • 200 gm desiccated coconut
  • 200 gm lemon curd (or lemon jam or marmalade)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm