Thick, fudgy, and packed with flavour, these Gluten-Free Bakewell Blondies are a delicious twist on the classic British Bakewell tart. Filled with sweet raspberry jam and flaked almonds, they’re soft, rich, and absolutely irresistible.
This recipe is a firm favourite in our house especially if you love that almond and jam combo!
I've shared over 230+ recipes on my blog, and yet blondies are something I keep coming back to. They’re so simple to make and so versatile, once you have a solid base, the flavour possibilities are endless.
These Bakewell Blondies are inspired by my popular Gluten-Free Bakewell Slice. It only made sense to combine those classic flavours with a chewy, gooey blondie texture. If you love Bakewell tart, you’ll adore these!
I used raspberry jam for that traditional Bakewell flavour, but you can switch it up with strawberry, cherry, or even apricot jam depending on what you love (or what’s in the cupboard!). Not a fan of jam? You can absolutely leave it out and just enjoy the almondy blondie base on its own.
These blondies get their iconic flavour from almond extract and a generous topping of flaked almonds. The result? A soft, rich, chewy blondie that still gives that Bakewell tart nostalgia — without the pastry.
Blondies are one of those bakes where underbaking is a good thing. Bake these until the edges are set, but the centre is still slightly wobbly. They will firm up as they cool, creating that signature gooey middle.
Let them cool in the tin before slicing, and you’ll get those beautiful clean squares (or not-so-clean ones if you can’t wait — no judgement here!).
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
These thick and fudgy Gluten Free Bakewell Blondies are packed with raspberry jam, flaked almonds, and almond flavour. A chewy twist on the classic Bakewell tart that’s perfect for afternoon tea or dessert.
Raspberry jam is traditional, but you can use any jam you like, strawberry, cherry, or apricot all work well.
For a milder flavour, you can replace the almond extract with vanilla extract.
Be sure not to overbake, the centre should look slightly underdone when removed from the oven. It will firm up as it cools.
Let the blondies cool fully in the tin before slicing for neat squares.
You can skip the jam and flaked almonds for a plain almond blondie.
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Lovely served warm with a scoop of vanilla ice cream for dessert!