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Blueberry lemon cake with coconut crumble topping
- 300g butter , softened
- 425g caster sugar
- zest 1 lemon
- 6 eggs , beaten
- 250g self-raising flour
- 300g blueberries
- 200g desiccated coconut
- 200g lemon curd
Directions:View on BBC Good Food
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