Photo: David Holifield
Blueberry lemon cake with coconut crumble topping
8 ingredients
15 min + 45 min
Serves 16
openrecipes
This sticky, crumbly bake is irresistible - it's a pudding straight from the tin
Estimated Nutrition (whole recipe, rough)
1063
Calories
24g
Protein
46g
Fat
143g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes