Blackberry bakewell squares on a chopping board

Blackberry bakewell squares

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(6 ratings)

Prep: 30 mins Cook: 50 mins Plus chilling


Makes 16

Make these seasonal blackberry bakewells for dessert to round off a picnic. They're easy to transport in a tin and will hold up against the heat of a sunny day

Nutrition and extra info

  • Vegetarian

Nutrition: Per square

  • kcal390
  • fat29g
  • saturates13g
  • carbs24g
  • sugars17g
  • fibre1g
  • protein7g
  • salt0.6g
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    For the base

    • 80g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 150g digestive biscuits
    • 200g blackberry jam, warmed
    • 200g blackberries



      A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

    • clotted cream, to serve

    For the filling

    • 250g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 100g golden caster sugar, plus extra for sprinkling
    • 5 eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 250g ground almonds
    • 2 tbsp self-raising flour


    1. To make the base, melt the butter, then sizzle until it turns a nutty brown if you want some extra flavour. Blitz the biscuits into crumbs using a food processor, then add the melted butter and blend to mix. Press the crumbs into a lined 20cm square tin, then chill until set. 

    2. Make the filling by beating the butter and sugar together until light and fluffy. Add the eggs one at a time, tip in the flour and almonds and continue beating, then spoon into a piping bag.

    3. Heat oven to 180C/160C fan/gas 4. Remove the tin from the fridge, then spread over the jam, leaving a gap around the edge. Pipe the filling mixture on top, making sure you start with the edge around the jam. Press in the blackberries, sprinkle over the caster sugar and bake for 45-50 mins. The frangipane should be cooked all the way through with a sugary crust on the top. Remove from the oven and leave to cool. Can be made the day before and kept, wrapped, at room temperature. Bring to the picnic in the tin, then cut into squares and serve with a large spoonful of clotted cream.

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    Comments, questions and tips

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    Frantic Flapjack
    28th Aug, 2018
    The base could do with some extra flavour, maybe cinnamon. I followed Snorbit's tip below and cut the corner of a large freezer bag to use as a piping bag. This worked very well. The end result was well received and they do travel well wrapped in foil in a rucksack!
    11th Aug, 2018
    This was easy to make and super yummy. Nearly burnt our mouths on the hot jam as we couldn’t wait for to to cool! Didn’t have a piping bag so cut the bottom off a freezer bag!
    Poppy Taylor's picture
    Poppy Taylor
    14th Aug, 2019
    Can these be frozen?
    goodfoodteam's picture
    15th Aug, 2019
    Thanks for your question. Tom doesn't suggest freezing these and we'd recommend not doing so if you want to maintain the sugary crust.
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