Berry Bakewell Squares

A recipe by customer Pooja Patel.


  • 250g unsalted butter, plus some for greasing
  • 200g golden caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200g self-raising flour
  • 50g ground almonds
  • ¼ tsp salt
  • 100g blueberries
  • 100g raspberries
  • 75g blackberries
  • Handful flaked almonds
  • 1 tbsp icing sugar, to finish


  1. Butter and line a baking tray or small roasting tin, about 20cm x 30cm. Heat the oven to 180°C (fan 160°C).
  2. Gently melt the butter in a large saucepan, cool for five minutes, add the sugar, vanilla and eggs then beat until smooth with a wooden spoon. Stir in the flour, ground almonds and salt.
  3. Top the mix into the tin, then scatter the mixture of blueberries, blackberries and raspberries evenly on top ─ that way each square of cake will have a bite of fruit.
  4. Sprinkle the flaked almonds over, then bake for 60-70 minutes, covering with foil after 40 minutes.Test with a skewer: the middle should just have a tiny hint of squidginess, ─which will firm up once the cake cools.
  5. Cool in the tin for 20 minutes, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.