top of page

Blueberry and lemon flapjack


I love this flapjack recipe. By adding lemon zest and blueberries it has a fresh, fruity flavour to it. I keep mine in the fridge and cut it into small chunks, that way both myself and the kids can just grab a bite size piece when needed.




250g Butter
125g Granulated sugar
125g Brown sugar
6 tbsp Golden syrup
1 Lemon
500g Rolled oats
1 Punnet of fresh blueberries (150g) 100g Pumpkin seeds


Here’s how:


Place the butter and both sugars into a large pan on a low heat.
Once the butter has melted add in the golden syrup, then turn up the heat and bring to a boil.
Add the zest of the lemon. For this recipe we only need the zest so keep the fruit in the fridge for another day or cut into slices and freeze for drinks.
Add the oats and blueberries before stirring together, making sure all the oats are covered.
Finally, add the pumpkin seeds and give the mixture a good stir.
Spoon the oats out onto a baking tray lined with parchment paper.
Using the back of the spoon press the flapjack down so that it is all even.
Bake in the oven at 170c for 20 minutes.
Once baked leave the flapjack to cool for 20 minutes before cutting into portions.

This recipe works really well if you want to add any other mixed seeds, nuts or dried dried. I find this flapjack is best kept in the fridge as I have used fresh blueberries.


Recipe by Peter SIdwell

Blueberry and Lemon Flapjack

    bottom of page