Blackberries and oats slice

Our friends from Wholefood Harmony brought over a bag of freshly plucked blackberries from their garden when we met for lunch last Sunday.   Hubby’s eyes lit up and I promised that I’d put it to good use.

This recipe is a play on the peach and raspberry slice I made a long time ago.   I added some oats on top of the cake mixture for texture, and used far less sugar than the original recipe.   Serve with some single cream, and a good cup of tea.  Hubby, if you’re reading this, I’m guessing you won’t need dinner tonight 🙂


  • 200g plain flour
  • 1 1/2 tsp baking powder, plus 1/2 tsp extra
  • 125g caster sugar (EDIT: Add another 100g if you prefer the cake to be sweet)
  • 125g butter, melted and cooled
  • 150g fresh blackberries
  • 185 ml milk
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 2 to 3 tbsp oats


  1. Pre-heat the oven at 180 degrees
  2. Grease and line a 20cm x 20cm x 20cm baking tray, with the grease-proof paper hanging over the tray
  3. In a large bowl, mix the flour, baking powder and sugar
  4. Add the melted butter to the bowl and mix well
  5. Press half the mixture onto the baking tray, making sure it is evenly spread
  6. Scatter the blackberries on top of the mixture
  7. Add the milk, egg and vanilla extract to the remaining mixture in the bowl.  Mix to combine and pour over the blackberries
  8. Scatter the oats over the blackberries
  9. Back in the oven for 45 minutes
  10. Remove the baking tray from the oven and leave to cool for 10 minutes
  11. Remove the cake from the baking tray and grease-proof paper
  12. Cut into slices and serve warm



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