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
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.