Here's my something with blackberries: A simple blackberry slice.
As well as being easy to make, this slice makes a fantastic snack (especially to go with a cup of tea!) and a easy, on the go breakfast. It contains fruit as a main ingredient, so I say we can call it breakfast. This would also make a lovely dessert, served warm with cream or ice cream.
The ingredients used in this slice are mostly common ingredients likely to either already be in your cupboard or part of your normal shopping list and are also inexpensive, making this great for anyone sticking to a budget.
With these features in mind, I am using this post as the second in the three part #gradstudentblogger series. This week, our theme is "On-the-go: Grad/Undergrad Student Portable Snacks." This slice fits that theme nicely.
Show our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Starving Student recipes now:
Choc Chip Caramel Popcorn Bars via Daisy and the Fox
Easy Lemon Bars via Go Bake Yourself
Healthy Tropical Bars (Raw, Vegan) via Wallflour Girl
Omelette Sandwich via Bacon Egg Cheese(cake)
Want to join, or know a university food blogger who would? We would love to have you: email Ala at firstname.lastname@example.org to sign up!
The #gradstudentblogger and #undergradstudentblogger series showcases the lives and talent of insanely busy food bloggers from across all stages of their higher education pathway. Thank you for joining us, and we hope to see you again in two weeks!
Makes about 18 pieces
150 g (5.3 oz) Butter, softened
2/3 Cup caster (super fine) sugar
1 1/2 Cups plain flour
1/4 Cup self-raising flour
3/4 Cup light Greek yogurt (or plain unsweetened yogurt)
2 Tbsp lemon juice
2 400 g (5 oz) cans blackberries, drained (fresh or frozen is great too, about 1 1/2 cups in that case)
1/4 Cup plain flour
1/4 Cup brown sugar
50 g (1.8 oz) cold butter, coarsely chopped
1. Preheat the oven to 180C (350F) and line a 20 cm x 30 cm (8 inch x 12 inch) pan with baking paper.
2. Make the base by beating the butter and sugar until light and fluffy. Beat in the eggs one at a time.
3. Fold in the flours, yogurt, and lemon juice. Spread the mixture into the base of the pan. Make sure it's a nice, even layer. Spread the blackberries over the top.
4. Make the crumble topping by combining the flour and sugar in a bowl and rubbing through the butter to create a coarse crumb. Spread over the top of the slice.
5. Bake for 45 minutes, remove from the oven and cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Cut into squares or slices and store in an airtight container.