Bakewell Tarts have to easily be one of my favorite British bakes. My husband asked me to bake one for him, so I thought it would be the perfect bake to include in my Proper Bakes, Yankee Takes series. Locally, we are at the height of blueberry season, making them the perfect fruit to use — bright, juicy, and bursting with summer sweetness.
These Blueberry Bakewell Bars are my American‑friendly twist on the classic British Bakewell tart. Instead of the traditional raspberry jam and almond frangipane baked into a pastry shell, these bars layer buttery shortbread and fresh blueberries under a tender almond sponge — all in a simple 9×9 pan. No rolling, no fuss, just cozy summer flavor wrapped in a tidy little square.
The almond and blueberry combination is magic. The berries bubble up into the frangipane as it bakes, creating pockets of jammy sweetness, while the almond sponge stays soft and buttery. It’s the kind of bake that feels both nostalgic and new — familiar enough to be comforting, but special enough to bring to a picnic, quilt retreat, or family gathering.
They slice beautifully, freeze well, and taste even better the next day. And just like the classic Bakewell Tart my husband loves, these bars carry that same almond‑kissed charm — just with a little American summer woven in.
If you try this bake, I’d love to see it come to life in your own kitchen. Share a photo over on Facebook and tag it with #thequiltedbakery. Until next time, keep your oven warm, your bobbin full, and your heart stitched to the things you love.
