- Cook Time: 15 mins
- Serving: 16 Persons
Nutrition facts (per portion)
- Calories: 446
- Carbohydrate Content: 50g
- Fat Content: 27g
- Fiber Content: 43g
- Protein Content: 5g
- Saturated Fat Content: 17g
- Sodium Content: 0.55g
- Sugar Content: 34g
Blueberry lemon cake with coconut crumble topping Recipe
Blueberry lemon cake with coconut crumble topping is a Traybake recipe for 16 people, takes only 45 mins; recipe has butter, caster sugar and lemon.
Ingredients
- Egg - 6 eggs, beaten
- Lemon - zest 1 lemon
- Butter - 300g butter, softened
- Caster Sugar - 425g caster sugar
- Self Raising Flour - 250g self-raising flour
- Blueberry - 300g blueberry
- Desiccated Coconut - 200g desiccated coconut
- Lemon Curd - 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.