Blackberry oaty traybake

4.86 from 14 votes

Bake this oaty blackberry cake and cut into squares to serve

Course Baking

Cuisine British

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 273kcal

Cream together the butter or sunflower spread and caster sugar until light and fluffy.
100 g butter or sunflower spread, 100 g caster sugar (superfine sugar)
Add the honey, eggs, and vanilla bean extract. Mix well.
2 tsp runny honey, 2 medium eggs, 2 tsp vanilla bean extract
Pour in the flour and oats and mix well.
100 g self-raising flour, 180 g porridge oats
Line a square baking tin (approx 20 cm) with baking paper. Preheat the oven to 180℃ (fan) / 350℉.
Spoon half the oaty mixture into the tin and spread into an even layer.
Mash half of the blackberries in a small bowl with the back of a fork until you have a runny consistency.
250 g blackberries
Spoon the mashed blackberries over the oaty mixture and spread around using the back of the spoon.
Roughly spoon the rest of the oaty mixture over the blackberry layer and spread it gently.
Scatter the remaining (whole) blackberries on top and press them in gently.
Bake for 25 to 30 minutes or until golden brown on top and cooked through (check with a skewer).
Allow to cool and then slice into squares and enjoy.