Ingredients
Butter - 300 g
Caster sugar - 400 g
Lemon - grated zest of 1
Eggs - 6
Self-raising flour - 250 g
Blueberries - 300 g
Lemon curd - 200 g
Dessicated coconut - 200 g
Methods
1) Beat together 250g of the butter with 250g of the sugar and the lemon zest.
2) In a separate bowl beat four of the eggs, then gradually beat into the butter and sugar mixture, adding a spoonful of flour if it begins to curdle. Fold in the flour and a third of the blueberries, then spoon into a 20 x 30 cm cake tin lined with greaseproof paper. My cake overflowed a little during the last five minutes so if your tin is shallow like mine make sure that the greaseproof paper reaches a little higher than the sides of the tin.
3) Flatten the surface with a spatula, sprinkle over another third of the blueberries, and bake for 20 minutes at 180°C until the surface is set.
4) Melt the rest of the butter in a small pan. Stir in the coconut and remaining sugar and eggs. Warm the lemon curd gently for a few mins in a small pan until it is runny and pourable (this was so easy I'll be doing it for my lemon drizzle cake in future).
5) Remove the cake from the oven. Scatter over the remaining blueberries and then drizzle over the lemon curd. Top with the coconut mixture and bake for a further 20-25 mins until the coconut is golden. Leave to cool and then cut into squares. Makes about 15 squares.
