Delicious vegan baking recipe for Lemon Blackberry Squares from Mellissa Morgan from London-based Ms Cupcake.


Ms Cupcake's Lemon Blackberry Square 1



Crumble mix

  • 100g (1 cup) plain flour (self-raising is fine if that’s all you have)
  • 50g (¼ cup) brown or demerara sugar
  • 50g (¼ cup) dairy free margarine


Cake Mix

  • 450g (4 cups) self-raising flour
  • 225g (1 cup) caster sugar (or coconut sugar)
  • Zest 2 lemons
  • ⅓ tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 300ml (1 ¼ cups) soya milk (or another plant based milk)
  • 200ml (¾ cup) sunflower oil (or other flavourless oil)
  • 75ml (⅓ cup) lemon juice
  • 100g (¾ cup) blackberries, halved (frozen is fine)



  1. First, liberally grease (or line with baking paper) a 33cm x 23cm (13in x 9in) cake tin and set aside. Preheat the oven to 180°C (Gas Mark 4, 350°F).
  2. Next make the crumble. In a bowl, mix together the flour, sugar and margarine using a spoon or your hands until you have a lumpy crumble (I like a lot of crumble, so feel free to double the quantities to make extra to go on top!) and set aside.
  3. Next, in a separate bowl, mix flour, sugar, lemon zest and bicarbonate of soda. Combine well.
  4. Add vanilla extract, soya milk, oil and lemon juice to the dry ingredients and stir well. Spoon the mix into the prepared tin.
  5. Lightly push the blackberries evenly around in the pan and sprinkle the crumble mixture on top evenly across the batter.
  6. Bake for about 30 minutes and remove from oven onto a wire rack to cool inside the tin.
  7. Cool for at least 20 minutes before digging in


TIP: Try this recipe using other fruits. Lime and blueberry is another one of my favourite combos!


Ms. Cupcake is a vegan bakery based in Brixton, London. You can find out more by visiting their website:


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