This irresistible blackberry traybake is the ultimate treat for blackberry season, blending the sweet and tangy taste of fresh blackberries with tropical coconut and zesty lemon in a moist, tasty cake topped with a crunchy streusel. Perfect for summer gatherings or cosy afternoon teas.
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These blackberry squares are not only easy to make but also incredibly versatile. They're an ideal choice for picnics, garden parties, or as a simple homemade dessert to enjoy with a cup of tea.
Love blackberries? Try my easy blackberry loaf cake and blackberry muffins!
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🛒 Ingredient notes
Flour - plain flour or wholemeal plain flour.
Oats - rolled porridge oats (avoid jumbo or quick cook oats as they don't work as well).
Sugar - light brown sugar gives the cake a lovely fudgy texture.
Butter - unsalted butter, cut into cubes.
Desiccated Coconut - for flavour and texture.
Eggs - 2 large eggs at room temperature.
Lemon - the zest of 1 large unwaxed lemon.
Walnuts - finely chopped for crunch.
Blackberries - 300g of fresh blackberries.
🔪 How to make blackberry traybake
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Prep: Preheat the oven to 180 °C (160 °fan/ Gas 4/ 350 °F) and grease and line a 30 x 20cm (12 x 8 inch) baking tin.
Step One: Put the plain flour, oats and light brown sugar in a large mixing bowl and rub in the cubed butter until fine crumbs form.
Step Two: Stir in the desiccated coconut, then set aside one cupful of the mixture for the topping (a teacup works perfectly).
Step Three: Add the eggs, lemon zest, and chopped walnuts to the mixing bowl. The mixture will be sticky and dense.
Step Four: Press the cake mixture into the prepared tin. Use the back of a spoon to ease it into all of the corners.
Step Five: Scatter over the blackberries and lightly press down.
Step Six: Scatter over the reserved topping and bake in the oven for 1 hour until lightly golden. Allow to cool before cutting into squares.
Top Tips
- For the best flavour, use fresh, ripe blackberries. If using frozen, thaw and drain them well to avoid excess moisture.
- Line your baking tray with non stick baking paper, leaving an overhang on the sides. This makes it easier to lift the traybake out for cutting and serving.
- Allow the traybake to cool in the tin completely before slicing. This helps to set the structure and makes cutting easier.
🍴 Serving suggestions
Serve the blackberry tray bake for afternoon tea or warm for dessert with cream, custard or ice cream!
📖 Variations
- Swap out some of the blackberries for a mix of raspberries, blueberries, or strawberries for a colourful twist.
- Replace the walnuts with flaked almonds and add a teaspoon of almond extract to the batter for a nutty flavour.
- Double the lemon zest or use lime or orange zest for an extra citrusy kick.
- Add a teaspoon of cinnamon or mixed spice to the batter for a warm, autumnal flavour.
🥡 Storage
Store - The blackberry cake can be stored in an airtight container for up to 5 days.
Freeze - Place the squares in a freezer safe container and freeze for up to 3 months.
❓ Frequently asked questions
Yes, you can use frozen blackberries, but make sure to thaw and drain them well to avoid excess moisture in the batter.
Insert a skewer into the centre of the traybake. If it comes out clean or with a few crumbs, the cake is done. Avoid overbaking to keep it moist.
Yes, the traybake can be made a day or two in advance. Store it in an airtight container at room temperature or refrigerate it for longer freshness.
Substitute it with ground almonds or extra flour for a slightly different texture.
Yes, you can substitute blackberries with other berries like raspberries, blueberries, or even chopped apples or pears for a different flavour.
😋More easy blackberry recipes
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Recipe
Easy Blackberry Traybake
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Ingredients
- 250 g Plain Flour
- 25 g Oats
- 250 g Light Brown Sugar
- 200 g Butter cubed
- 80 g Desiccated Coconut
- 2 Eggs
- 1 Lemon zest only
- 50 g Walnuts chopped finely
- 300 g Blackberries
Instructions
- Preheat the oven to 180 °C (160 °fan/ Gas 4/ 350 °F) and grease and line a 30 x 20cm (12 x 8 inch) baking tin.
- Put the plain flour, oats and light brown sugar in a large mixing bowl and rub in the cubed butter until fine crumbs form.250 g Plain Flour, 25 g Oats, 250 g Light Brown Sugar, 200 g Butter
- Stir in the desiccated coconut, then set aside one cupful of the mixture for the topping (a teacup works perfectly).80 g Desiccated Coconut
- Mix in the eggs, lemon zest, and chopped walnuts to the mixing bowl. The mixture will be sticky and dense.2 Eggs, 1 Lemon, 50 g Walnuts
- Press the cake mixture into the prepared tin. Use the back of a spoon to ease it into all of the corners.
- Scatter over the blackberries and lightly press down.300 g Blackberries
- Sprinkle over the reserved topping and bake in the oven for 1 hour until lightly golden. Allow to cool before cutting into squares.
Amy says
Makes a nice change from blackberry crumble, with the same great taste!