Blueberry lemon cake with coconut crumble topping

Blueberry lemon and coconut crumble

Traybakes are great because they tend to be fairly simple and full of flavour. I’ve baked this one a few times and it has always gone down really well. This cake is bursting with blueberries, the tart taste of lemons and has a sticky sweet crumbly coconut topping. Need I say more? Here’s how to bake it (recipe taken from BBC Good Food):

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 (can be bought from most supermarkets)

Method:

  • Heat the oven to 180C/fan 160/gas mark 4 and grease and line a square cake tin with baking parchment. I use a roasting dish, which is 24cm x 30cm x 6cm.
  • Beat together 250g of the butter with 250g of 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 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 saucepan 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.
  • The recipe says to cut it into 16 squares, but for me these are too large. The last time I baked these I cut them into bite-sized pieces, which looked pretty good. Plus you don’t feel as guilty eating lots because they’re so small! It’s win win.

Claire

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2 thoughts on “Blueberry lemon cake with coconut crumble topping

  1. Did you have to make this in the stealth of night? Pic looks like it was taken smuggled in the kitchen at midnight! 😉

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