Now. The problem with having lots of jam sitting in the cupboard is thinking of recipes to use it. Who am I trying to kid? 🙂 The whole reason I made the blueberry jam in the first place is so I could use it in this recipe I’m sharing with you today! I’m a massive fan of Bakewell tart (or Bakewell pudding, depending on who you ask!) It’s a delicious cake/dessert that involves lots of almond flavour and raspberry jam. It’s been the inspiration for my blueberry bakewell cake bars today.
These cake bars are a combination of delicious almond flavour, my homemade blueberry jam and fresh blueberries. Having never tried blueberry and almond as a flavour combination, I’m very pleased with the results 🙂
The cake itself is quite dense and moist, as it uses both flour and ground almonds. I also added some almond extract to amp up the almond flavour. The swirls of blueberry jam add a welcome sweetness and the fresh blueberries add freshness. I have to admit, I now think that buying fresh blueberries in January is a big mistake 🙂 The first batch used for the cake were fine, however eating the blueberry ‘props’ you see in the photos was like eating damp cotton wool. I therefore ate some more cake to cheer myself up 🙂
Ingredients (makes 16 squares):
- 200g soft unsalted butter
- 200g caster sugar (superfine sugar)
- 100g ground almonds
- 100g self-raising flour
- 1 tsp baking powder (use 1 1/2 tsp if using plain flour)
- 1 tsp almond extract
- 4 large eggs
- 150g fresh blueberries
- 40g blueberry jam (for swirling)
- Flaked almonds (for sprinkling)
- Preheat oven to Gas 4/180C. Baseline and grease a 9 inch square cake tin.
- Cream the butter and sugar together until fluffy. Beat in the eggs thoroughly with the almond extract. Fold in the baking powder, flour and ground almonds.
- Fold in the fresh blueberries. Add the mixture to the cake tin and blob the blueberry jam over the top. Swirl gently with a knife.
- Bake for 30-35 minutes until golden brown and the cake springs back when pressed.