Easy Cherry Bakewell Blondies Recipe
Bakewell tart meets gooey blondies, a combination that just had to be done! This cherry bakewell blondies recipe is a twist on a classic that’s easy to make and tastes delicious.
Cherry bakewell blondies… a delicious combo of bakewell tart flavours made into a blondie!
If you haven’t tried a blondie before, then this recipe is the perfect place to start! They’re very similar to a brownie but instead of being chocolatey, they have a vanilla base and are blonde in colour (hence the name).
These bakewell blondies are filled with grounded almonds, cherry compote and topped with flaked almonds. They’re gooey, thick and incredibly tasty.
Which Jam Should I Use?
Traditionally, UK bakewell tarts are made with raspberry jam but this recipe is made with cherry compote. It’s like jam but compotes have fruits which are left whole whereas fruits are broken down in jams.
I decided to use cherry compote but you can use whatever jam you fancy, raspberry jam will also taste amazing in this bakewell blondies recipe.
Watch How To Make Bakewell Blondies
I should say this is not just any blondies recipe, it’s a white chocolate and cherry blondies recipe! The bakewell flavours are paired with smooth chunks of melted chocolate.
I cut a bar of chocolate into chunks for big pieces of chocolate within each slice but you could use white chocolate chips instead.
Below are the ingredients for this bakewell blondies recipe:
- Cherry Compote: A rich, dark and flavoursome cherry compote. It contrasts beautifully against the golden blondie and it tastes good too.
- Butter: You can use unsalted butter or Stork butter.
- Plain Flour: Use plain flour; self-raising flour will not work with this recipe.
- Sugar: This recipe uses a combo of caster sugar and light brown sugar.
- Eggs: I tend to use medium sized eggs at room temperature.
- Almond Extract: Adds an almond bakewell flavour throughout the blondie.
- Flaked Almonds: Sprinkled on top before baking, this helps to create an enticing finish.
- Ground Almonds: Contributes to the bakewell flavour, adds texture and flavour.
- White Chocolate: A bar of chocolate cut into chunks and added to the blondie mixture.
The only bakewell tart flavours that are not in this blondies recipe is the pastry and marzipan, I felt like that would be too much and would complicate the recipe.
This is a simple one-bowl recipe that creates easy yet tasty bakewell blondies.
How To Make Cherry Bakewell Blondies
Below is a step-by-step guide on how to make this cherry bakewell blondies traybake, full recipe instructions are on the recipe card.
Preheat your oven to 180°C (gas mark 4, 350°F) and line a 9″ square baking tin with parchment paper.
Add butter to a large mixing bowl and heat in the microwave until melted. Add caster sugar and light brown sugar and mix until combined.
Add eggs and almond extract to the mixing bowl and mix together until combined. Then pour plain flour and ground almonds into the mixing bowl and mix together.
Add white chocolate (broken into small chunks) into the mixing bowl and mix together until evenly distributed.
Pour the batter into a lined baking tin and press down with the back of a wooden spoon or spatula. Dollop on the jam and gently swirl it through the blondie mixture.
Sprinkle almonds on top then bake in the oven for 25 minutes for fudgy bakewell blondies. Leave to cool down before cutting into slices.
How Long Do Blondies Stay Fresh?
Keep the bakewell blondies at room temperature in an airtight container and eat within 4 to 5 days. If you plan on keeping them for longer, see the freezing instructions below.
Can I Freeze Blondies?
Yes, you can freeze blondies for up to 3 months.
To freeze, place the blondies in an airtight container that’s freezer safe.
You can either cut the blondies into slices before freezing or freeze it whole. I prefer to freeze slices so you can defrost a slice whenever you are ready to eat it.
To defrost, simply leave the bakewell blondies to thaw for around 3 hours in advance.
My Top Tips
Make sure to dollop spoonfuls of cherry compote over the blondie mixture instead of drizzling the compote everywhere. Large sections of dark cherry compote look beautiful when slightly swirled. It makes a big difference to the finished look.
Don’t cut your blondies into slices unless it has cooled down completely. When freshly baked the mixture hasn’t set yet and will be quite runny. Once cooled, then the blondies will have firmed up. You can place it in the fridge to quicken the cooling down process.
If you don’t like cherry jam you can experiment with different flavours. Raspberry jam or blueberry jam are good alternatives.
For a traditional UK bakewell blondies traybake, add marzipan to this recipe! You can replace the white chocolate with marzipan for an extra dose of almond flavour. You don’t have to add 100g of marzipan, you can start with 40g to 50g as marzipan is quite sweet.
More Blondies Recipe
Below are more blondies recipe you just have to try:
Cherry Bakewell Blondies
- Preheat your oven to 180°C (gas mark 4, 350°F) and line a 9″ square baking tin with parchment paper.
- Add butter to a large mixing bowl and heat in the microwave until melted. Add caster sugar and light brown sugar and mix until combined.
- Add eggs and almond extract to the mixing bowl and mix together until combined. Then pour plain flour and ground almonds into the mixing bowl and mix together.
- Add white chocolate (broken into small chunks) into the mixing bowl and mix together until evenly distributed.
- Pour the batter into a lined baking tin and press down with the back of a wooden spoon or spatula. Dollop on the jam and gently swirl it through the blondie mixture.
- Sprinkle almonds on top then bake in the oven for 25 minutes for fudgy bakewell blondies. Leave to cool down before cutting into slices.
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