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Blueberry lemon cake with coconut crumble topping


Blueberry lemon cake with coconut crumble topping Recipe

Ingredients:
  • 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:
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