Cherry Bakewell Blondies
Cherry Bakewell Blondies are the perfect combination of indulgent sweetness and classic flavours. Imagine the rich almond flavour of a Bakewell tart, paired with the chewy, buttery texture of a blondie – it’s a match made in dessert heaven! These blondies are packed with the deliciousness of ground almonds, swirls of cherry jam, and pops of candied cherries for a sweet, fruity burst in every bite. Topped with flaked almonds for a subtle crunch, they’re an irresistible treat that’s just as pretty as it is delicious.

Ingredients for Cherry Bakewell Blondies
You need the following to make Cherry Bakewell blondies:

Unsalted Butter: The base of any good blondie, butter gives these treats their signature richness and keeps them soft and chewy.
White Sugar: Adds just the right amount of sweetness and helps create that irresistible crackly top.
Light Brown Sugar: Brings a hint of caramel flavour and adds moisture for that perfect blondie texture.
Eggs: The glue that holds it all together, giving the blondies structure and that delightful chew.
Almond Extract: A must for that classic Bakewell flavour, it makes every bite sing with sweet almond goodness.
Ground Almonds (Almond Flour): These add a subtle nutty flavour and contribute to the blondies’ soft, tender crumb. Ground almonds also add to the classic Bakewell flavour.
Plain Flour: The backbone of the recipe, flour provides structure and keeps everything from turning into a gooey mess.
Cornflour (Cornstarch): A little secret weapon for a softer, melt-in-your-mouth texture. If you don’t have cornflour, just use plain flour.
Cherry Jam: Swirled through for fruity bursts of flavour that perfectly complement the almond base.
Candied Glacé Cherries: Sweet, chewy, and jewel-like, these add a pop of colour and extra cherry goodness. These are totally optional – you can leave them out, or replace them with fresh or frozen cherries (just roll them in flour before using so they don’t all sink to the bottom of the mix).
White Chocolate Chips: Little pockets of creamy sweetness that take these blondies to the next level.
Flaked Almonds: A crunchy topping that not only tastes great but gives these blondies their signature Bakewell look.

How to Make Cherry Bakewell Blondies
These one-bowl blondies are so easy to make!
Preheat the oven: Heat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line a square 20cm (8-inch) baking tin with baking paper, leaving some overhang for easy removal.
Melt the butter: In a large bowl, whisk together the melted butter, caster sugar, and light brown sugar until smooth and combined.
Add wet ingredients: Beat in the egg, almond extract, and salt (if using) until the mixture is smooth and creamy.
Incorporate dry ingredients: Gently fold in the ground almonds, plain flour, and cornflour until just combined. Be careful not to overmix.
Mix in the add-ins: Stir in the white chocolate chips and chopped glacé cherries (if using) until evenly distributed.
Assemble the blondies: Spoon half of the batter into the prepared baking tin and spread it out evenly. Dollop half of the cherry jam over the batter in small spoonfuls, then gently swirl it with a knife or skewer. Spread the remaining batter over the top, smoothing it with the back of a spoon. Dollop the rest of the cherry jam on top and swirl again for a marbled effect.
Top with flaked almonds: Sprinkle the flaked almonds over the surface of the batter (if using).
Bake: Bake in the preheated oven for 25–30 minutes, or until the edges are set and lightly golden, but the centre still looks slightly underbaked. The blondies will firm up as they cool.
Cool completely: Remove from the oven and allow the blondies to cool in the tin for 20 minutes, then lift them out using the baking paper and transfer to a wire rack to cool fully.
Add an icing drizzle (optional): Mix the icing sugar with 1–2 teaspoons of water or milk to form a smooth glaze. Drizzle over the cooled blondies for extra sweetness and decoration. You can simply sprinkle icing sugar on them as I did if you prefer.
Slice and serve: Cut into squares or rectangles and enjoy!


Cherry Bakewell Blondies
Equipment
- Small saucepan
- 8 inch cake tin (square)
- Greaseproof Paper
- Mixing Bowl
Ingredients
- 115 grams unsalted butter melted and slightly cooled
- 100 grams caster sugar
- 75 grams light soft brown sugar
- 1 large egg
- 1/8 teaspoon salt optional
- 1 1/2 teaspoons almond extract
- 50 grams ground almonds almond flour
- 90 grams plain flour all-purpose flour
- 30 grams cornflour cornstarch
- 75 grams white chocolate chips
- 75 grams glacé cherries chopped or halved (optional)
- 75 grams cherry jam
- 15 grams flaked almonds optional
- 50 grams icing sugar optional, for topping
Instructions
- Preheat the oven. Heat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line a square 20cm (8-inch) baking tin with baking paper, leaving some overhang for easy removal.
- Melt the butter in a small saucepan. In a large bowl, whisk together the melted butter, caster sugar, and light brown sugar until smooth and combined.
- Add wet ingredients: Beat in the egg, almond extract, and salt (if using) until the mixture is smooth and creamy.
- Incorporate dry ingredients: Gently fold in the ground almonds, plain flour, and cornflour until just combined. Be careful not to overmix.
- Mix in the add-ins: Stir in the white chocolate chips and chopped glacé cherries (if using) until evenly distributed.
- Assemble the blondies: Spoon half of the batter into the prepared baking tin and spread it out evenly. Dollop half of the cherry jam over the batter in small spoonfuls, then gently swirl it with a knife or skewer. Spread the remaining batter over the top, smoothing it with the back of a spoon. Dollop the rest of the cherry jam on top and swirl again for a marbled effect.
- Top with flaked almonds: Sprinkle the flaked almonds over the surface of the batter (if using).
- Bake in the preheated oven for 25–30 minutes, or until the edges are set and lightly golden, but the centre still looks slightly underbaked. The blondies will firm up as they cool.
- Cool completely: Remove from the oven and allow the blondies to cool in the tin for 20 minutes, then lift them out using the baking paper and transfer to a wire rack to cool fully.
- Add an icing drizzle (optional): Mix the icing sugar with 1–2 teaspoons of water or milk to form a smooth glaze. Drizzle over the cooled blondies for extra sweetness and decoration.
- Slice and serve. Cut into squares or rectangles and enjoy!
Store these blondies in an airtight container for up to 3 days. The almond flavour will continue to develop, so they’re probably best eaten a day or two after baking (if you can wait that long!).
For more Cherry Bakewell recipes you might like: Easy Cherry Bakewell Cake Recipe
For more blondie recipes why not try: Golden Oreo Blondies