Blueberry and Coconut Sponge Pudding recipe

Preparation Time: 20 minutes | Cooking Time: 40 minutes

Blueberries are baked into an easy peasy coconut sponge in this surprisingly light recipe. Serve cool with a little yoghurt flavoured with lime zest for a light and delicious mid-afternoon snack.


  • 50g sugar
  • 50g butter
  • 50g dessicated coconut
  • 50g self-raising flour
  • 200g blueberries
  • Juice and zest of 1 lime
  • 1 egg
  • 50g creme fraiche
  • 2 tsp. dessicated coconut


  1. Cream butter and sugar together until pale and fluffy. Beat in the creme fraiche and add the egg. Add a bit of flour if the mix threatens to curdle. Sift in the flour and stir to combine, then stir in the lime juice and zest.

  2. Scatter most of the blueberries into a 20cm baking dish. Dollop with the sponge mix, dot the rest of the blueberries on top and sprinkle with dessicated coconut. Bake at 160C for 35-40 minutes or until golden and risen.

Make this pud with ground almonds instead of the dessicated coconut, if you prefer. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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