Blueberry Lemon Cake with Coconut Crumble Topping

Blueberry Lemon Cake with
Coconut Crumble Topping

Ingredients:

Butter 300 grams

Caster sugar 425 grams

Lemon juice 1 tablespoon

Eggs 5

Self raising flour 250 grams

Blueberries 300 grams

Dry coconut 20 grams

Lemon curd 200 grams

Direction:

Heat oven to 180C 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 juice 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 20-25 minutes 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 minutes 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 minutes 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.