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):


  • 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)

How to bake it:

  • 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.



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