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Nutrition: per serving

  • kcal374
  • fat26g
  • saturates18g
  • carbs27g
  • sugars18g
  • fibre4g
  • protein5g
  • salt0.42g
    low

Method

  • step 1

    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.

  • step 2

    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.

Recipe from Good Food magazine, June 2011

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Overall rating

A star rating of 4.6 out of 5.52 ratings
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