Blackberry & coconut squares

Blackberry & coconut squares

  • 1
  • 2
  • 3
  • 4
  • 5
(137 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Oct, 2009
Delicious. Had to freeze half of it, was in danger of eating the lot.
13th Oct, 2009
i made this recipe just this morning what an easy recipe to make and everyone devoured the lot top marks from me xoxoxo
12th Oct, 2009
Oooh, looking forward to making this.. But are we to use SALTED or UNSALTED butter? Cheers
9th Oct, 2009
Very very nice indeed and super easy to make. Enjoyed by all who ate it. We used a mix of berries from the garden and it worked a treat. As I am coconut mad, I sprinkled more on top prior to baking along with a little bit of mixed spice.
6th Oct, 2009
Oh wow! I made this at the weekend, but substituted mulberries for blackberries as I have access to a mulberry tree which is dripping with fruit at the moment. It is fantastic! I also sprinkled a little extra demerara sugar over the top before baking. It is so moist and delicately coconutty, and the bright purple fruits look fantastic against the pale sponge. I made 2 trays of this as I had so many berries. I took one tray round to my sister's to let her have a few pieces, and she wouldn't let me take any home! I planned on freezing one, but after the weekend, the family have devoured the lot and are asking when I'll make it again! Top marks from me! Try it, it's sooo good!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?