Blackberry Bakewell squares on a chopping board

Blackberry Bakewell squares

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(2 ratings)

Prep: 30 mins Cook: 50 mins Plus chilling

Easy

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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Ingredients

    For the base

    • 80g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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

      Blackberry

      blak-bear-ee

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

    • clotted cream, to serve

    For the filling

    • 250g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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

      Egg

      egg

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

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

    Method

    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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    Snorbit
    11th Aug, 2018
    5.05
    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!
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