Blueberry Bakewell cake bars

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.

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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 🙂

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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 🙂

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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)

Method:

  1. Preheat oven to Gas 4/180C.  Baseline and grease a 9 inch square cake tin.
  2. 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.
  3. 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.
  4. Bake for 30-35 minutes until golden brown and the cake springs back when pressed.
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