The combination of blueberries and coconut makes this indulgent dessert incredibly moreish
Prep:20 mins Cook:40 mins
Nutrition per serving
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
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.