These cherry bakewell blondies are packed with almond flavour, filled with raspberry jam, white chocolate, and topped with crunchy flaked almonds.
Cherry Bakewell Blondies
If you’re a fan of Cherry Bakewell tarts, you’re going to fall in love with these Cherry Bakewell Blondies! They’re everything you love about the classic dessert. Sweet raspberry jam, creamy white chocolate, and the amazing flavour of almond all baked into a fudgy blondie. This easy blondies recipe is the perfect weekday dessert, afternoon tea traybake or bake sale treat!
Each bite gives you a delicious mix of chewy texture, rich nutty flavour, and a pop of fruit as this blondie has delicious glace cherries in. These blondies are finished with a generous sprinkle of flaked almonds for that perfect golden crunch on top. This is a traybake recipe which makes this blondie incredibly easy to make and are perfect for picnics, afternoon tea, or a delicious weekend bake. Trust me once you try these, they’ll become a regular on your baking list!
Why You’ll Love This Recipe
- Bursting with flavour– A delicious nostalgic flavour combo of almond, raspberry, and white chocolate.
- One bowl and No mixer– One bowl means less clean up and I lOVE the sound of that! No mixer needed which means they’re super easy to do and you don’t need fancy equipment to make something delicious!
- Tray-bake– Easy Tray-bake recipe and I know you all love an easy recipe!
- Fudgy & chewy– The BEST blondie texture does exist and it is this blondie.
- Fruity Flavours– Raspberry jam swirled throughout.
- Easy to customise– Add glace cherries, drizzle icing, or skip the almonds. You can adapt this recipe to what you love the most, fancy more almonds, add more almonds!
Ingredients
- White chocolate– I use melted white chocolate in the base of this recipe. i just use a supermarket own chocolate, the cheapest i can find really!
- Butter– I suggest using Unsalted Butter for blondies but you can use baking spread if you’d like.
- Caster sugar– I use just caster sugar for my blondies For sweetness and added chewiness. You can use light brown sugar if you’d like to add some caramel flavours depending on what add ins you use!
- Eggs– I use two egg for structure and another egg yolk for richness.
- Golden Syrup– I love adding golden syrup into my bakes, it adds sweetness and makes the texture even better trust me on this one!
- Plain flour & Cornflour– I use plain flour and cornflour in this recipe. Cornflour helps achieve a fudgy, chewy texture. If you don’t have cornflour/cornstarch then you can just use plain flour! Don’t worry the blondies will still be amazing!
- Raspberry Jam- I use a shop brought jam but you can make homemade jam if you’d like!
- Almond Flavouring– Adding almond food flavouring gives you that delicious bakewell flavour! I use this almond flavouring from Foodie Flavours but you could use your favourite brand of flavouring.
- Glace Cherries– I like to add glace cherries into this recipe as it adds a pop of fruit into the bake as well as adding colour!
Tips & Tricks
- Let them cool completely before slicing for the neatest edges.
- The best tip for blondies is to chill in the fridge for a few hours or overnight! This helps them set and create that fudgy texture!
- Don’t over-bake: blondies continue to cook as they cool.
- Don’t over-mix the batter just fold until combined.
- Storage– These blondies will stay fresh for 3–4 days at room temperature or in the fridge. Keep them in an airtight container to maintain that fudgy texture.
- Freezer-Friendly– You can freeze them! Wrap individually or in a single layer and freeze for up to 3 months. Thaw at room temperature when you’re ready to enjoy.
- Check Your Oven Temp– Oven temperatures can vary more than you’d expect. I always recommend using an oven thermometer to ensure consistent baking results.
- Use good-quality almond extract for the best Bakewell flavour.
- Want more cherry? Add a cherry jam swirl instead!
Frequently Asked Questions
Can I use almond flour instead of almond extract?
No, almond flour won’t provide the same flavour. Stick with extract for best results.
Can I use chocolate chips instead?
You can, but for the best melt and texture, white chocolate bars are better!
How do I know if my blondies are baked?
This is one of the hardest things when it comes to baking blondies, knowing when to take them out at the right time. Using a skewer won’t help as blondies will still be gooey, similar to a brownie when they’re removed from the oven! They should have a slight wobble in the middle when you remove them from the oven, They will also set more as they cool down, wait until they are cool and put them in the fridge for 3-4 hours to ensure you get the BEST blondie texture. (Put it in the fridge still in the tin).
How do I store these blondies?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze them?
Absolutely! Wrap tightly and freeze for up to 2 months. Thaw at room temp before serving.
What is the difference between blondies and brownies?
Blondies are made with white chocolate instead of cocoa and dark chocolate. They have a rich, buttery, and sweet vanilla flavour compared to the fudgy, chocolatey taste of brownies.
Why did my blondies come out cakey instead of fudgy?
Cakey blondies may result from over-mixing or over-baking. Be sure to mix just until combined and bake until just set in the centre. Also make sure you’re using plain flour instead of self raising flour!
Recommended Equipment
- 9 Inch Baking Tin
- Stand mixer
- Electric hand whisk
- Almond Flavouring
- Mixing Bowl Mine is pink of course!
- Scales
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More Blondies
- Lemon Meringue Blondies
- Carrot Cake Blondies with Cream Cheese
- White Chocolate Blondies (Base Recipe)
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Cherry Bakewell Blondies
Ingredients
- 200g White Chocolate (Melted).
- 175g Unsalted Butter (Melted).
- 200g Caster Sugar
- 2 Eggs (Medium Eggs, 50g each).
- 1 Egg Yolk
- 280g Plain Flour
- 20g Cornflour
- 30g Golden Syrup
- 1 tsp Almond Flavouring
- 200g White Chocolate (Chopped or Chocolate Chips).
- 100g Raspberry Jam
- 100g Chopped Glace Cherries
- 50g Flaked Almonds
Instructions
- Preheat the oven to Gas Mark 4 / 180ºc and line an 9 inch square tin with parchment paper.
- Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
- Once melted, stir in your caster sugar until combined (it may look split but the eggs will bring it back together).
- Add in the eggs, almond flavouring and golden syrup and stir again until combined.
- Mix through the plain flour and cornflour you can no longer see any flour.
- Fold through your chocolate and glace cherries.
- Pour the mixture into your lined tin, pipe on your raspberry jam and swirl through. I like to try and swirl it through to the middle so I get raspberry chunks in every bite! You can layer the blondie and pour half the mixture in, swirl some raspberry jam through then top with more blondie and jam.
- Sprinkle on some flaked almonds before baking.
- Bake for 30-35 minutes (mine take 30 minutes), take them out the oven when there is an ever so slight wobble in the middle.
- Once baked, let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours or overnight for best results!
- Slice your blondie into 9-12 slices and enjoy!
Notes
- These blondies last at room temp, or in the fridge for up to a week or you can freeze them for 3+ months.
- 8 Inch Baking Tin
- White Chocolate I use.