Blueberry Lemon Cake With Coconut Crumble Topping Recipes

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BLUEBERRY LEMON CAKE WITH COCONUT CRUMBLE TOPPING



Blueberry lemon cake with coconut crumble topping image

This sticky, crumbly bake is irresistible - it's a pudding straight from the tin

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Treat

Time 1h

Number Of Ingredients 8

300g butter , softened
425g caster sugar
zest 1 lemon
6 eggs , beaten
250g self-raising flour
300g blueberry
200g desiccated coconut
200g lemon curd

Steps:

  • Heat oven to 180C/fan 160/gas 4 and grease and line a 20 x 30 cm cake tin with baking parchment. Beat together 250g of the butter with 250g 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 mins 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 mins in a small pan 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 mins until the coconut is golden. Leave the cake in the tin to cool. Cut into 16 squares and store in a tin, interlined with greaseproof paper.

Nutrition Facts : Calories 446 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 34 grams sugar, Fiber 43 grams fiber, Protein 5 grams protein, Sodium 0.55 milligram of sodium

BLUEBERRY LEMON CRUMBLE CAKE



Blueberry Lemon Crumble Cake image

Provided by Food Network

Categories     dessert

Time 1h35m

Number Of Ingredients 21

3/4 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 teasoons lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 1/2 cups sour cream
1/4 cup white sugar
1/4 cup brown sugar
1 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/2 cup unsalted butter, chilled
2 cups blueberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 vanilla bean, seeded
2 teaspoons lemon juice

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well.
  • Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry
  • Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. *You will have some extra streusel--keep in freezer for quick fruit tart another day!*
  • Assemble and Bake:
  • Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce.
  • In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream.

LEMON, COCONUT & BLUEBERRY CRUMB CAKE



Lemon, Coconut & Blueberry Crumb Cake image

Sweeten up your day with this Lemon, Coconut & Blueberry Crumb Cake. Enjoy a slice of our Lemon, Coconut & Blueberry Crumb Cake with your afternoon coffee.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 16 servings

Number Of Ingredients 12

1/2 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup packed brown sugar
2 cups flour, divided
1 cup granulated sugar, divided
1 cup cold butter, divided
2 eggs
2/3 cup sour cream
Zest from 2 lemons
1 tsp. vanilla
1 tsp. baking powder
1/4 tsp. baking soda
1-1/2 cups frozen blueberries

Steps:

  • Heat oven to 350F°F.
  • Combine coconut, brown sugar, 1 cup flour and 1/4 cup granulated sugar in large bowl. Cut half the butter into small pieces; add to coconut mixture. Use pastry blender or 2 knives to cut butter into coconut mixture until mixture resembles coarse crumbs.
  • Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, sour cream, lemon zest and vanilla; mix well. Combine baking powder, baking soda and remaining flour. Gradually add to sour cream mixture, mixing well after each addition. Stir in blueberries.
  • Pour batter into 9-inch round pan sprayed with cooking spray; sprinkle with coconut mixture.
  • Bake 55 min. to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool completely.

Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.841 g, Sugar 0 g, Protein 3 g

TOASTED COCONUT-TOPPED BLUEBERRY CAKE



Toasted Coconut-Topped Blueberry Cake image

I have altered my grandmother's famous blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a wonderful addition to the cake.

Provided by Amanda

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 2h40m

Yield 9

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries
⅓ cup vegetable shortening
1 cup white sugar
1 egg
¾ cup milk
¾ cup white sugar
¾ cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold butter
½ cup toasted flake coconut

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.
  • Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.
  • Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.
  • To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 76.3 g, Cholesterol 42.6 mg, Fat 17.9 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 8.3 g, Sodium 321 mg, Sugar 44.7 g

BLUEBERRY CRUMB CAKE



Blueberry Crumb Cake image

This is an easy, moist cake with a melt-in-your-mouth crumb topping.

Provided by goldSilk

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 16

¼ cup white sugar
⅓ cup brown sugar
1 ¼ teaspoons ground cinnamon
⅛ teaspoon ground allspice
1 stick salted butter, melted
1 ⅓ cups all-purpose flour
¾ cup white sugar
6 tablespoons salted butter, at room temperature
3 large eggs
⅔ cup sour cream
1 teaspoon vanilla extract
½ teaspoon lemon zest
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cups fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.
  • Mix white sugar, brown sugar, cinnamon, and allspice together for the topping. Stir in melted butter. Beat in flour until well combined. Set aside.
  • Beat white sugar and butter for the cake together in a bowl until creamy. Add eggs one at a time, beating after each addition. Add sour cream, vanilla extract, and lemon zest.
  • Sift flour, baking powder, and baking soda together in a separate bowl. Mix into the wet ingredients. Fold in blueberries. Spoon batter into the prepared cake pan and sprinkle with topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 540.4 calories, Carbohydrate 69.6 g, Cholesterol 131.6 mg, Fat 26.5 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.9 g, Sodium 283.5 mg, Sugar 36.5 g

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