The combination of blueberries and coconut makes this indulgent dessert incredibly moreish
Ingredients
- 50g caster sugar
- 50g soft butter
- 1 large egg
- 50g self-raising flour
- 50g desiccated coconut, plus 2 tsp
- 50g crème fraîche, plus extra to serve
- zest and juice 1 lemon
- 180g punnet of blueberries
Method
-
Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
-
Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.