Blackberry & coconut squares

Blackberry & coconut squares

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(117 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins


Cuts into 12 squares
This lovely crumbly bake won the under-11s category of our 20th birthday cake competition

Nutrition and extra info

  • Freezable


  • kcal347
  • fat19g
  • saturates12g
  • carbs43g
  • sugars26g
  • fibre3g
  • protein4g
  • salt0.5g
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  • 250g self-raising flour
  • 25g oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 280g soft brown sugar
  • 200g cold butter, cut into pieces



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75g desiccated coconut
  • 2 medium eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 350g frozen or fresh blackberry



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…


  1. Heat oven to 180C/160C fan/gas 4. Tip the flour, oats and sugar into a large bowl. Rub the butter into the flour mixture using your fingertips until only small pea-size pieces remain. Stir through the coconut, then fill a teacup with the mixture and set this aside.

  2. Stir the eggs into the bowl of mixture, then spread over the bottom of a lined baking tin (31 x 17cm), or a 21cm square tin. Smooth the surface with the back of a spoon, then scatter over the blackberries. Scatter over the reserved teacup mixture and bake for 1 hr-1 hr 15 mins until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture). Leave to cool, then remove from the tin and cut into squares. Serve with some extra berries, if you like. Great for teatime or to pop into a lunchbox.

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Comments, questions and tips

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12th Mar, 2013
Can someone help - does the recipe call for salted or unsalted butter? How deep a tray should I be looking for? Thanks!
11th Feb, 2013
Easy, tasty and great for the office. Even when I have to use frozen fruit in the winter, the tartness of the summer fruits (I like to use more than just blackberries) perfectly compliments the oats and coconut
7th Feb, 2013
I'm just about to put my 6th or 7th go at this in the oven. I also found the original recipe a little sweet so have experimented. I use 260g of soft light brown sugar and 40g of oats. I tweak the coconut to taste (90g today); and often mix white & wholemeal flour. We've made it with fresh & frozen cherries; mixed berries & raspberries but have found frozen blackerries work best. A great recipe and a firm favourite at our house. Blackberries are always in the freezer for this very purpose.
29th Jan, 2013
I made this the other day and it went down an absolute treat everyone adored it. I used light muscavado sugar instead of soft brown sugar and it was lovely. Really easy and I can't wait to make it again!
25th Jan, 2013
This is so easy to make and tastes lovely! I've tried the recipe with blueberries and raspberries too and work just as well.
22nd Jan, 2013
Absolutly delicious. Baked it so many times. I used 200g ordinary white sugar or caster sugar, added abit of milk to the mixture and I use any berries and even cherries (100g). It was baked in 45 mins.
stephaniepebrocq's picture
28th Oct, 2012
Such a lovely cake! I baked this to use some desiccated coconut I needed to use. I read the comments and used 180 gr of sugar, 100gr of coconut, 50gr of oats, and raspberries/blueberries. 1h in the oven and it was perfectly moist! Will definitely make again!
aw2011s's picture
18th Oct, 2012
I cut down the sugar slightly as my other half is diabetic and just increased the porridge oats and it worked a treat.
16th Oct, 2012
This was ideal for baking with my 4 and 5 year old daughters. I'll now translate the recipe into cup quantities so the children can do even more of it by themselves.
10th Oct, 2012
Delicious - I didn't have any coconut so I added chopped almonds. Success!!


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