Cherry Bakewell Blondies

These cherry Bakewell blondies combine a rich, almond-flavored cookie base with a sweet swirl of cherry jam. They are incredibly quick and easy to make and perfect when you want an informal dessert.

The story

When I first made these, I asked mr. uglyducklingbakery what he thought of them.

He replied, “They’re good.”

a batch of cherry bakewell blondies on parchment with a hand reaching for one.

“You mean, you’d choose them if you didn’t have a chocolate or Nutella option?”

“No. I mean, they’re really good.”

The recipe inspiration

These cherry Bakewell blondies are a marriage of my Nutella blondies and my cherry Bakewell cocktail. They’re another great example of how the same flavors can be shared by cocktails and baked goods.

For examples of what I mean, 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.

Tips and tricks for this recipe

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 blondies from sticking to the pan. Lining the pan with parchment paper just allows you to lift out the baked blondies and slice them without scratching your pan.

Making the blondie batter

There’s nothing particularly special or challenging about making the 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.

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).

three panels showing each step in making the bakewell blondie batter.

Swirling the cherry jam

Probably the most important thing when you’re swirling in the jam 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.

four panels showing the steps in swirling the cherry jam into the bakewell blondie batter.

Bake in the middle of the oven until a toothpick inserted in the center comes out clean.


  • 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.

FAQs about these cherry Bakewell blondies

What’s a cherry Bakewell tart?

Bakewell tarts are made with pastry topped with frangipane (an almond custard) and then a layer of jam.

What’s the difference between blondies and brownies?

It’s primarily due to the color. Both are types of bar cookies, but brownies are dark from the chocolate.

Can I freeze these blondies?

Yes, blondies and brownies freeze very well. Just let them cool, slice the batch, and freeze them in a freezer bag.

Related recipes

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

5 from 1 vote
Category: Dessert
Cuisine: Unspecified
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 16
Calories: 248kcal
These Cherry Bakewell Blondies combine a rich, almond-flavored cookie base with a sweet swirl of cherry jam. They are incredibly quick and easy to make for an informal dessert.
Print Recipe


  • 1 Mixer optional
  • 1 9 inch square baking pan


  • 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.


Light brown sugar can be substituted for dark brown sugar in this recipe. It will just give a slightly less prominent taste.
Lining the baking pan with parchment makes it easier to cut the blondies.
Variation – add a half cup of chopped almonds and half cup chocolate chips and make this recipe in a 9″ by 13″ pan. Increase the cherry jam to three-quarters of a cup.


Calories: 248kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 206mg | Potassium: 47mg | Fiber: 1g | Sugar: 20g | Vitamin A: 384IU | Calcium: 35mg | Iron: 1mg
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