Blueberry and lemon lamingtons




Prep Time


Cook Time

Lamingtons can be made with any flavour jelly. My twins were born on Christmas Day, so I used to make them pink and green lamingtons for their birthday every year.



For the blueberry and lemon lamingtons

  • 225g unfilled square vanilla sponge
  • 85g packet blueberry jelly
  • ¾ cup boiling water
  • 2 tablespoons butter — softened
  • 3 cups icing sugar
  • 3 cups desiccated coconut
  • 1 tablespoon cream cheese
  • ½ cup cream — whipped
  • 1 tablespoon lemon curd
  • 1 tablespoon icing sugar
  • Edible flowers and leaves, to garnish


For the blueberry and lemon lamingtons

  • Trim off and discard the brown edges of the sponge. Use a cookie cutter to cut the sponge into 16 circles, arrange on a plate and place in the freezer for 20 minutes.
  • Whisk the jelly crystals and boiling water in a large bowl until the jelly crystals have dissolved.
  • Stir in the butter and icing sugar and whisk until smooth.
  • Place the coconut in a shallow bowl.
  • Dip the sponge pieces into the jelly mixture, let the excess drip off, then dip into the coconut until well coated.
  • Beat the cream cheese in a medium bowl until smooth.
  • Whip the cream in a separate bowl until soft peaks form.
  • Beat the whipped cream, lemon curd and icing sugar into the cream cheese.
  • Pipe a little of the lemon curd mixture onto each lamington and decorate with edible flowers and leaves.