Blackberry and coconut tray bake recipe

Make a delicious seasonal tray bake using blackberries in this easy recipe uses ingredients gathered from the hedgerow.

Blackberry coconut tray bake
Published: October 9th, 2018 at 4:08 pm
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12 squares

Blackberry Rubus fruticosus

If Britain voted for its favourite berry, the blackberry would surely win. Even people who have never been foraging are likely to have picked one or two of these at some point. And if you haven’t, then now’s the time to start. You can find blackberries in hedgerows, gardens, woodlands and parks.


  • 250g Self-raising flour
  • 250g Muscovado sugar
  • 200g Salted butter, chopped into small pieces
  • 80g Unsweetened desiccated coconut
  • 2 eggs, beaten
  • 350g Blackberries


  • STEP 1

    Preheat the oven to 180°C or gas mark 4.

  • STEP 2

    Grease and line a 13 x 17 x 5cm baking tin with parchment paper.

  • STEP 3

    Put the self-raising flour, sugar and oats into a bowl, then add the butter and rub it all together with your fingertips.

  • STEP 4

    Mix in the coconut then remove half a mug of the mixture for sprinkling later.

  • STEP 5

    Stir in the eggs and blackberries, then spoon the mixture evenly into the baking tray.

  • STEP 6

    Sprinkle the reserved crumble mixture over the top.

  • STEP 7

    Bake for 75 minutes, turning half way through.

  • STEP 8

    Leave the tray bake to cool before cutting it into squares.

Illustrations: Enya Lai


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