The Bakewell tart is a beloved British classic. I adore the original, but wanted to give it a lighter, modern twist. These blackberry Bakewell bars capture the familiar almond flavours of the traditional dessert in a blondie-like sponge, layered with a tart blackberry chia jam, finished with fresh berries and flaked almonds. They’re perfect for autumn, easy to share, and irresistibly moreish.
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Why bake them?
These bars combine a rich, almond-infused blondie sponge with a bright, slightly tart blackberry chia jam. The contrast of textures and flavours — soft cake, jammy fruit and crunchy flaked almonds — makes them a comforting treat that’s hard to stop at one piece. They’re rustic, crowd-pleasing and ideal for sharing.
Occasions
They’re perfect for a relaxed weekend bake, a workplace bake-off, teatime, or whenever you fancy a little indulgence. Serve warm with plant-based yoghurt for a dessert, or enjoy them at room temperature as a snack.
Time required
From start to finish the recipe takes about 1 hour 15 minutes, with roughly 25 minutes of hands-on preparation. Most of the time is passive while the jam cools and the bars bake.
Difficulty
Overall this recipe is approachable for most home bakers. Baking needs some precision, so follow the method and measure ingredients accurately. Difficulty level: 6/10.
Why these are healthier
While still a treat, these bars use nutrient-rich ingredients. Blackberries are high in vitamins A, C and E, minerals like potassium and magnesium, and anthocyanins — powerful antioxidants that give them their deep purple colour. Ground almonds add healthy fats and protein, and the chia seeds help thicken the jam without refined gelling agents.
Equipment
Have scales, measuring spoons, a large mixing bowl and wooden spoon ready. You’ll also need a square brownie tin lined with parchment paper and a small saucepan to make the jam.
Tips for the best bars
- Follow the recipe precisely. Accurate measurements make a real difference in baking, so weigh ingredients rather than eyeballing them.
- Chill the jam. After cooking the blackberry chia jam, refrigerate it so it thickens before layering — this helps keep the three layers distinct.
- Be gentle when layering. To preserve the layered effect, spoon the final cake batter carefully over the chilled jam in small dollops, then smooth lightly rather than pouring and mixing.
Variations
Swap the blackberries for other seasonal fruits depending on availability:
- Winter & Spring: Try stewed rhubarb reduced into a compote, add the chia seeds, chill and use as the jam layer.
- Summer: Strawberries, blueberries, cherries or gooseberries all work well; follow the same method.
If you make these blackberry Bakewell bars I’d love to see your photos — tag me on Instagram @georgieeatsuk or leave a comment on the post. Enjoy baking and keep smiling! G x
BLACKBERRY BAKEWELL BARS
Rich, almond infused blondie-esque sponge enveloping a tart blackberry chia jam, finished with fresh blackberries and a sprinkle of flaked almonds. Vegan & gluten-free.
Dessert, Snack
British
Ingredients
- 400 g blackberries fresh or frozen
- 1.5 tsp chia seeds
- 200 g ground almonds
- 100 g plain gluten-free flour
- 120 g light brown soft sugar
- 1.5 tsp baking powder
- zest of 1 lemon
- pinch of salt
- 50 g coconut oil melted
- 50 g smooth almond butter
- 175 ml oat milk or any plant-based milk
- large handful of flaked almonds
Instructions
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Preheat the oven to 180°C fan/200°C/390°F and line a square brownie tin with parchment paper.
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Make the blackberry chia jam: heat 3/4 of the blackberries in a small saucepan over medium heat until they start to break down. Mash with a fork into a puree and simmer for about 5 minutes until slightly reduced. Stir in the chia seeds, cook for another minute, then remove from the heat and chill in the fridge to thicken.
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In a large bowl combine the ground almonds, flour, sugar, baking powder, lemon zest and salt. Add the melted coconut oil, almond butter and oat milk, stirring until smooth.
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Spoon a third of the batter into the tin and spread into a thin, even layer. Bake for 10 minutes until partially set, then remove from the oven. Spread the chilled blackberry jam over the base. Carefully spoon the remaining batter over the jam in dollops and smooth lightly. Arrange the remaining whole blackberries on top and sprinkle with flaked almonds. Bake for 40 minutes or until golden and set.
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Allow the tray to cool for 20 minutes, then remove and slice into bars. Serve warm or chilled.
Recipe Notes
See the post above for variations and extra tips.
Store the bars in an airtight container in the fridge for up to 3 days.