Cherry Bakewell Blondies
If you’re a fan of cherry and almond together, you have to try these Cherry Bakewell Blondies! They’re a twist on the classic Bakewell tart, instead combining a rich, almond-flavored cookie base with a sweet swirl of cherry jam.
Whether you are hosting a party, or just want a sweet snack or informal dessert, these blondies are sure to impress. They’re also quick and easy to make, so even if you’re not an experienced baker, you can still whip up a batch in no time.
Get ready to fall in love with these delicious Cherry Bakewell Blondies!
When I first made these, I asked mr. uglyducklingbakery what he thought of them. He replied, “They’re good.”
Me: “You mean, you’d choose them if you didn’t have a chocolate or Nutella option?”
Him: “No. I mean, they’re really good.”
This cherry Bakewell blondie recipe is a marriage of my Nutella blondies and my cherry Bakewell cocktail recipe. They’re another great example of how the same flavors can be shared by cocktails and baked goods.
For other examples, check out my tiramisu cake and creamy espresso martini, my favorite peanut butter cookies and peanut butter manhattan, and the Earl Grey lavender cake and the Lady Bridgerton Empress Gin cocktail that’s made with an Earl Grey lavender simple syrup.
Cherries are a member of the rose family, Rosaceae, along with other fruits like peaches, plums, and apricots. Another fun fact is that the pigment that gives cherries their deep red color is an anthocyanin, which is the same type of pigment that results in the color changes in red velvet cake and Empress gin!
Tips and tricks
Preparing the pan
You have two options for preparing your pan when you make brownies and blondies. You can either butter it, or you can line it with parchment paper.
Either way works if your goal is to prevent your Bakewell blondies from sticking to the pan. Lining the pan with parchment paper allows you to lift out the baked blondies and slice them without scratching your pan.
Making the Bakewell blondie batter
There’s nothing particularly special or challenging about making the Bakewell blondie batter. The recipe uses browned butter (Panel #1, below), because browning the butter increases the nutty flavor. Let the butter cool slightly so that it doesn’t cook your eggs.
Tip from the wise quacker: when you’re making brown butter, the trick is to heat the butter slowly so it doesn’t burn. When it stops popping, swirl your pan constantly until it smells rich and nutty. Let it cool slightly, then scrape out all those brown bits into your batter.
Add the eggs one by one and beat for about one minute. Then add the almond liqueur or almond extract (Panel #2). Then mix in the dry ingredients (Panel #3).
Swirling the cherry jam
Probably the most important thing when you’re swirling in the jam into your blondie batter is to avoid going all the way down to the bottom of the pan. If that happens, it’s not the end of the world. Your blondies might just stick to the pan.
If you want more details about how to swirl the jam into the Bakewell blondie batter, check out the instructions for my Nutella blondies.
Bake in the middle of the oven until a toothpick inserted in the center comes out clean. Let cool and slice.
Here are some suggestions for variations:
- Substitute your favorite flavor of jam.
- Add a half cup of chopped toasted almonds or chocolate chips to the batter before swirling in the jam. Chocolate isn’t traditional in a cherry bakewell tart, but I won’t tell if you don’t!
- Sprinkle sliced almonds on top and serve with powdered sugar.
Store cooled Bakewell blondies on the countertop in an airtight container for up to three days. Blondies and brownies freeze very well. Just let them cool, slice the batch, and freeze them in a freezer bag.
Bakewell tarts are classic English desserts made with pastry topped with frangipane (an almond custard) and then a layer of jam.
It’s primarily due to the color. Both are types of bar cookies, but brownies are dark from the chocolate.
If you love cherries, how about this Rainier cherry crisp or this cherry vinaigrette. Or check out other recipes for bar cookies like the Nutella blondies, these blackberry swirl cheesecake brownies, or these chocolate chip marshmallow cookie bars.
Cherry Bakewell Blondies
- 1 Mixer optional
- 1 9 inch square baking pan
- 1½ cups (188 grams or 6.6 ounces) bleached, all-purpose flour
- ½ cup (62 grams or 2.2 ounces) almond flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (2 sticks or 227 grams or 8 ounces) unsalted butter
- 1 cup (192 grams or 6.6 ounces) dark brown sugar
- ¼ cup (50 grams or 1.8 ounces) granulated sugar
- 2 large eggs
- 1 tablespoon almond liqueur or 1 teaspoon almond extract
- ½ cup cherry jam
- Preheat the oven to 350°F. Butter a 9 inch square pan or line the pan with parchment paper and lightly butter the paper.
- Sift or whisk the flours, baking powder, baking soda, and salt into a medium sized bowl.1½ cups (188 grams or 6.6 ounces) bleached, all-purpose flour, 1 teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ cup (62 grams or 2.2 ounces) almond flour
- Brown the butter in a small saucepan over medium-low heat until it starts to darken and the "popping" sound stops. Let cool slightly.1 cup (2 sticks or 227 grams or 8 ounces) unsalted butter
- Add the sugars to a mixing bowl, add the brown butter without scraping the bits at the bottom of the pan, and beat until combined.1 cup (192 grams or 6.6 ounces) dark brown sugar, ¼ cup (50 grams or 1.8 ounces) granulated sugar
- Beat in the eggs for one minute, one at a time, scraping down the side of the bowl as necessary.2 large eggs
- Beat in the almond liqueur.1 tablespoon almond liqueur
- Mix in the dry ingredients just until uniform.
- Transfer the batter to the prepared pan.
- Dollop the cherry jam on top of the batter. Then use a knife to swirl the jam into the batter, being careful not to go to the bottom of the pan.½ cup cherry jam
- Bake for 40 minutes, until a toothpick inserted into the blondies comes out clean and the blondies are just slightly firm to the touch.
- If you used parchment paper, let the blondies cool in the pan for 10 minutes, then use the parchment to remove the blondies to a rack.
- Store at room temperature for up to 1 to 2 weeks.
If you make these cherry Bakewell blondies, please don’t forget to leave a comment and rating. Pretty please.
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