Blackberry & coconut squares

Blackberry & coconut squares

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(139 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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17th Sep, 2012
A lovely buttery traybake that was wolfed down within seconds. It wasn't anything particularly special but brilliant with an afternoon cuppa.
17th Sep, 2012
This time I used fresh blackberries (from a bramble I've been trying to get rid of for 4 years), and the light coloured sugars recommended and the result was fantastic - took it to friends and it was much loved!
17th Sep, 2012
YUM - highly recommend
13th Sep, 2012
Gorgeous cake, not too heavy but more than a sponge. I have made a few times and each time used various sugars (using a bit less than recipe states) and tweaked the flower/oats ratio depending on my mood! I also soaked the coconut in a little milk as others suggested. Lovely served warm with a bit of cream, makes me want to sprinkle coconut in all crumble toppings now too!
12th Sep, 2012
Is it supposed to be 250 g of oats please?
11th Sep, 2012
Not as good as I hoped! I read previous comments and added less sugar, but forgot about soaking the coconut - I think this would make a huge difference as I found the coconut is just too hard and spoils the texture. Good with custard, though the coconut still gets stuck in your teeth!
aw2011s's picture
11th Sep, 2012
I reduced the sugar to 250g with no consequence of losing sweetness and they turned out great, also added a bit of extra porridge oats in place of the sugar I omitted.
10th Sep, 2012
I put in 30g less sugar, and 30g more oats, lovely!! It was scrumptious, the only problem is not eating it all at once!
10th Sep, 2012
I think there are too many blackberries in this recipe. Mine look great in the tin, nice and crispy on top, but when I tried to cut into squares the blackberries had made it so soft that it was difficult to keep it all together. Still tasted nice though! It would be nice with some custard too.
2nd Sep, 2012
Yum yum! I added an apple and didn't put in as much coconut as it's not popular in my house, but the result was a lovely sponge with a fruity topping that went perfectly:) We ate some straight out the oven yesterday, and it was delicious hot (even better with some custard!) and then finished it off cold today, and it was just as good. Would definitely recommend!


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