Blueberry Lemon Cake With Coconut Crumble Topping Recipe

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

Method

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.

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