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.
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.
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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.
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