The combination of blueberries and coconut makes this indulgent dessert incredibly moreish
Prep:20 mins
Serves 4
50g caster sugar50g soft butter1 large egg50g self-raising flour50g desiccated coconut, plus 2 tsp50g crème fraîche, plus extra to servezest and juice 1 lemon180g punnet of blueberries
STEP 1Heat 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 2Put 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.
