Hot Bakewell Blondies

These gooey Bakewell blondies are delicious with a warm swirl of raspberry jam and flaked almonds to top them off. Follow the recipe below.

Brought to you by Dairy Diary

These Bakewell blondies are the perfect evening indulgence!

Gooey, sweet, and oh-so yummy, these gooey Bakewell blondies feature a warm swirl of raspberry jam and flaked almonds to really remind you on the traditional Bakewell treat. Perfect served up with ice cream for a pud, or even just as an afternoon treat with a cuppa! Take a look below for the Dairy Diary's delicious recipe.

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  • 100 g white chocolate chips
  • 75 g lightly salted butter
  • 2 medium free-range eggs
  • 75 g caster sugar
  • 75 g gluten free self raising flour
  • 75 g ground almonds
  • 75 g glace cherries (chopped)
  • 1 tsp natural almond extract
  • 2 tbsp raspberry jam
  • 25 g flaked almonds
  • vanilla ice cream (to serve)


Preheat the oven to 200°C/Gas Mark 6. Butter and line an 18cm (7in) square cake tin. Put the chocolate chips in a saucepan with the butter and heat very gently until melted.
Meanwhile, break the eggs into a bowl. Stir in the caster sugar. Sift in the flour and add the ground almonds. Stir the cherries into the mixture along with the almond extract and melted white chocolate until well combined.
Spoon into the prepared tin and smooth the top. Stir the raspberry jam to soften, then drizzle over the top of the mixture and gently swirl in with a knife.
Sprinkle with flaked almonds and bake for 20 minutes until risen, lightly golden and lightly crusty on top – the mixture will be slightly soft underneath.
Leave in the tin for 5 minutes, then cut into 9 pieces and serve hot with scoops of vanilla ice cream.

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